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Fabian Lomas

About This Coffee

This coffee is cultivated by Fabian Lomas on his four-hectare farm in La Perla, Ecuador, situated within the Chocó Andino Biosphere Reserve at 1350 meters altitude. The coffee consists of the Sidra variety and undergoes a washed process, involving 72 hours of fermentation in mucilage followed by 15 days of slow drying on raised African beds. This production method reflects the unique character of the La Perla region and the producer's detail-driven approach.

Origin

La Perla (Ecuador)

Flavor Notes

Roast Level

Processing

Washed

Typology

Arabica
Borbon Sidra
SC

Stray Coffee Roasters

Feldi and Ilan founded Stray Coffee Roasters in November 2021, spending their first year and a half building the brand through online sales before opening their Munich cafe in April 2023. Feldi brings a background as a chef alongside four years of professional coffee roasting, while Ilan, an artist in photography and writing, taught himself to roast over five years working in specialty roasteries and cafes. Their light roast profiles are designed to let each origin's distinct character speak for itself, with beans sourced through direct trade relationships with top growers. The roastery also produces beans for other Munich coffee shops, including Café Faber, building a quiet reputation behind the scenes across the city's specialty coffee landscape. Stray's combination of culinary instinct and artistic sensibility gives their roasting an intentionality that sets them apart in Munich's competitive scene.

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