Ecuador — Cruz Loma

• Producers — Galo and Alexandra Morales at Cruz Loma
• Region — San Jose de Minas, Pichincha, north-central Ecuador
• Terroir — 1450 masl, temperate tropical climate
• Process — Honey
• Variety — Caturra

Tastes like

Hazelnut + Citrus fruit + Sticky

View taste card here.

Illustrated with

We invite people we work with to taste coffees before they're released, to help define the tasting notes that inform the brush stroke illustration for the coffee. For this coffee, we invited Cambridge's celebrated multi-site bakery and coffee shop, Stir Cambridge.

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (batch brew, french press)
• Very good: Espresso

Cruz Loma

Over recent years, Galo and Alexandra Morales have made a name for themselves as two of the country's leading coffee producers. Coffees from the husband-and-wife team placed 1st in the 2021 Best of Ecuador competition, and 2nd in the same contest the following year. They followed these successes up with a 3rd place in the 2022 Ecuador Cup of Excellence.

This particular lot was handpicked, pulped, fermented for 24 hours, and then dried in a controlled environment until the desired moisture level was reached.

In the cup, we've found this coffee to have notes of hazelnut and citrus fruit, with a notably sticky texture driven by the post-harvest honey process.