Ecuador Galo Morales Flores - Mixed Fermentation - Pre-Order for June 3rd
This variant is currently sold out
Pre-order only - Roasting early June for shipping out June 3rd. Anything else ordered with this coffee will be shipped out/delivery at the same time. We are doing 1-2 run of this coffee depending on orders.
Free Dive Series - Coffee that is daring, exciting, and risky. This is a competition grade coffee.
Intro: We are super excite to introduce this coffee to you! We were very lucky to be a few in Canada that were able to get a hand on this micro-lot. This coffee won 2019 Best of Quito-Pichincha (famous coffee growing area in Ecuador), and was also used by the 2019 Ecuadorian National Barista Competition champion!
Region: San José de Minas, Pichincha, Ecuador
Producer: Galo Fernando Morales Flores
Farm: Finca Cruz Loma
Varietal: Caturra, Sidra, and Typica
Process: Special Mixed Fermentation*
Altitude: 1450 masl
Drying: 18 days on Raised Bed
Harvest: August - October 2019
Tasting Notes: TBA (but will be close to Juicy Jasmine/Lavender Floral, Honey, Chocolate Caramel, Sweet and Citrus Blackberry Lemonade)
100g Jar or 200g Bag - NO PREGROUND for this product.
*Special Mixed Fermentation:
Ripe cherries were floated on water and then fermented whole for 90-94 hours prior to pulping. Then, they were fermented again in parchment underwater for 10-12 hours and then fully washed. The coffee were shade dried on raised beds under canopies for 18 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. Besides coffee, the Morales family grow coffee, sugar cane, guanábana (soursop), corn, beans, and oranges on the farm they call Finca Cruz Loma, named for an intersection of 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. Galo is currently working on building a cupping lab where he hopes to further investigate strategies for improving quality and training other producers on how to produce specialty coffee.