Ecuador Cruz Loma (200g)
Mango, lemongrass, blackberry, papaya, grapefruit in the aromas and flavor. Juicy bright acidity. Smooth and Suropy. The sweet tart finish resonates with grapefruit soda and lime.
FARM: Cruz Loma
This is an experimental anaerobically fermented and washed coffee from Pichincha, Ecuador, produced by Galo Morales on his farm Finca Cruz Loma.
Galo’s experience in coffee began 20 years ago working alongside his mother on the farm; he would go on to work professionally in the coffee sector, for exporters and as a project manager, before returning to full-time farming. Like so many of Ecuador’s best coffee producers, he is constantly pushing boundaries and striving for better results: constant experimentation between altitudes, soil types, and cutting-edge plant care techniques are part of what makes his farm successful.
Located in Pichincha, San José de Minas, 1.5hours northwest of Quito. Finca Cruz Loma, which means ' crossing of the hill', was passed down to Galo and Grace Morales by their grandfather. The farm spans across 1200 hectares. Most of the land consists of native vegetation, including jungle and is home to various wildlife - like the elusive spectacled bear. The size of their farm is so immense, that many parts of the land are not accessible. Many roads and paths only connect to the required amenities and buildings. There is also a large waterfall at the top of the property which overlooks the jungle area of the farm.
We got this coffee directly from Cruz loma farm.
About Cruz Loma
PRODUCER:Galo Fernando Morales Flores
TERROIR:San José de Minas, Pichincha, Ecuador
ALTITUDE:1400 m
PROCESS:Double anaerobic fermented, washed
ARRIVED IN:24 kg Vaccumed
VARIETIES:Sidra
AROMA:Lemongrass, Mango
FLAVOR:Blackberry, Red apple, Sugarcane
BODY:Suropy
FINISH:Grapefruit soda
This offering from Ecuador is a stunner: an experimental washed coffee produced by Galo Fernando Morales Flores, Maria Alexandra and their family on their 173-acre farm, Finca Cruz Loma, in northern Ecuador. A double anaerobic washed process, ripe coffee cherries are floated and then fermented whole for 90-94 hours before pulping and fermenting again in parchment underwater for 10-12 hours, then fully washed and dried on raised beds for 18 days. This meticulous process yields a spectacular cup which we find to be complex and silky with rosewater, juicy plum, and sweet citrus notes.
Finca Cruz Loma is a family operation, with Galo and his daughters driving the technical aspects of production while Galo’s wife Maria Alexandra handles marketing and promotion. “We work in a team as a family, and we all fulfill a critical role. Each of us has a responsibility we must deliver on so that our coffee is successful," said Maria Alexandra when asked which role is most critical in farm operations. Over twenty years ago, Galo and his four brothers took the farm over from their parents, who had inherited the work from Galo's grandparents. The high cost of production in Ecuador increases the difficulty of competing in a global market. In addition to coffee, Galo cultivates sugar cane, guanábana (soursop), corn, beans, and oranges.
The past five years have found the Morales family digging deeper into specialty coffee. Galo's focus is quality, as evidenced by awards and recognition within the industry, including a first-place finish in the 2019 Best of Quito-Pichincha coffee competition. Of his experience and vision Galo says, “Growing coffee allows me to continue to develop and apply the skills and abilities I’ve learned over these years." This is apparent as each harvest brings not only more delicious coffee, but more unusual processes as well. We're energized by the Morales family's dedication to pushing the limits of their crop and craft as they continue to draw inspiration from the coffee itself to showcase just how special Ecuadorian coffee can be.
