Ecuador - Finca Cruz Loma | Anaerobic Macerated Honey - 250g
This coffee is sweet, clean, and fruity with notes that remind us of:
Strawberry | Guava | Banana | Chocolate | Brown Sugar
Region: San José de Minas, Pichincha, Ecuador
Producer: Galo Fernando Morales Flores and Maria Alexandra
Farm: Finca Cruz Loma
Altitude: 1450 masl
Drying: 18 days on Raised Bed
Harvest: August - October 2020
Process: Anaerobic Macerated Honey - Cherries were floated and then submerged and macerated for 8 hours after depulping. Dried under canopy for 25-30 days.
About Galo Morales Flores and Finca Cruz Loma:
Farmer Galo Fernando Morales Flores, his wife Maria Alexandra Rivera, and his family grew the coffee on their 175-acre plot of land in the community of San José de Minas in Pichincha, a small town in the mountains a short ways north of Quito. Finca Cruz Loma is a family operation, with Galo and his daughters driving the technical aspects of production, and Galo’s wife Maria Alexandra handling marketing and promotion. More than 20 years ago, Galo and his four brothers took the farm over from their parents, who themselves had inherited the work from Galo’s grandparents. When asked who the most critical people on the farm were, Maria Alexandra said “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.”
Besides coffee, the Morales family grows coffee, sugar cane, guanábana (soursop), corn, beans, and oranges on the farm they call Finca Cruz Loma, named for an intersection of the road atop the hill. His focus is quality, which was recognized with a first-place finish in the 2019 Best of Quito-Pichincha coffee competition. Galo starts the process with meticulous cherry harvesting and floating to remove under-ripe and damaged beans.