Ecuador- Finca Cruz Loma | Double Fermented & Washed 200g
This coffee is balance, clean, and sweet with tasting notes that remind us of:
Milk Chocolate | Almond Butter | Plum | Yellow Mango | Orange Peel | White and Yellow Flowers
Region: San José de Minas, Pichincha, Ecuador
Producer: Galo Fernando Morales Flores
Farm: Finca Cruz Loma
Varietal: Sidra and Typica Mejorada
Process: double anaerobic fermented & washed*
Altitude: 1450 masl
Drying: 18 days on Raised Bed
Harvest: September 2020
*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.
You can read more about Galo and previous year lot of this coffee and recipes: here