Ecuador — Cruz Loma

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

Tastes like

Maple Syrup + Plum + Juicy

Recommended brewing

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

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Galo and Alexandra Morales

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 juicy texture driven by the post-harvest honey process