After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
In recent years, husband and wife Galo and Alexandra Morales have built a reputation as two of Ecuador’s leading producers.
Their pedigree is demonstrated by their numerous successes in coffee competitions, including 1st place in Ecuador’s prestigious coffee competition Taza Dorada - “Golden Cup” – in 2021 and 2nd place in the same competition the following year. 2022 also saw the couple take home 3rd place in the country’s Cup of Excellence competition.
Grown in the Andean highlands of San José de Minas, Pichincha, Cruz Loma’s coffees represent the best of what Ecuadorean coffee has to offer – exceptional sweetness, and juicy, smooth textures.
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