ECUADOR Finca Cruz Loma Pacamara Washed WX
ECUADOR Finca Cruz Loma Pacamara Washed WX
ECUADOR Finca Cruz Loma Pacamara Washed WX
ECUADOR Finca Cruz Loma Pacamara Washed WX
ECUADOR Finca Cruz Loma Pacamara Washed WX
ECUADOR Finca Cruz Loma Pacamara Washed WX
ECUADOR Finca Cruz Loma Pacamara Washed WX
ECUADOR Finca Cruz Loma Pacamara Washed WX

ECUADOR Finca Cruz Loma Pacamara Washed WX

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Synopsis

WX
Maple syrup, Orange, Yellow plum
87.75

"Cultivating my coffee is an activity that allows me to apply and develop the habits and skills I've learned over the years."

- Galo Morales, Finca Cruz Loma

Summary of producer

Galo Morales, Finca Cruz Loma

A coffee producing family dedicated to excellent coffee production. 

A short distance north of Quito, in the community of San José de Minas, a small town in the northwest region of Pichincha, Galo Fernando Morales Flores, his wife Maria Alexandra Rivera and other members of his extended family cultivate coffee on their 350-hectare plot. In addition to coffee, the family also grows guanábana (soursop), corn, beans and a profusion of citrus on their farm, Finca Cruz Loma, which is described as a paradise with a temperate, tropical climate that supports a huge variety of flora.

Galo's family has owned Finca Cruz Loma for eighty years. His grandparents were the original owners, who then left the property to their offspring, who are now in charge along with him and his four brothers. Twenty years ago, Galo began working on the family farm alongside his mother. He later went on to work professionally in the coffee industry for exporters and as a project manager before going back to farming full-time. Galo said that since his wife, daughters and himself are all involved in the production and marketing of their coffee, "cultivating my coffee is an activity that allows me to apply and develop the habits and skills I've learned over the years; it's also an essential resource for my family. The success of the coffee depends on each member of the family.".

GEOGRAPHY

Although the family continues to pick through December, the main harvest season in northern Pichincha is from June to September. Because of Ecuador's location near the equator, it has a nearly perfect growing season all year long. In fact, most months see both flowering and ripe cherry on the same branch. 

IMPACT

Although coffee has always been a source of income, Galo, Maria Alexandra and the entire family have recently received significant recognition as the winners of the regional quality competition in Pichincha and as featured producers in Ecuador's national barista competition, both in 2019. The national "Taza Dorada" quality competition saw Cruz Loma place third in 2020 and has continued to be a top tier coffee producers in Ecuador in recent years. 

Since 2023, Coffea Circulor is actively contributing with possible means to production practices in a bilateral knowledge exchange program linked by a producer-to-producer-roaster relationship.

Summary of variety

Pacamara

Capa­ble of pro­duc­ing excep­tion­al cup qual­i­ty. Very high sus­cep­ti­bil­i­ty to cof­fee leaf rust. Vari­ety not uni­form; plants are not sta­ble from one gen­er­a­tion to the next.

Learn more about Pacamara >

Summary of production

Washed WX

This lot has passed a traditional, 24 hour, wet fermented state with 15 day drying on raised meshes.

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Quality

87.75

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Genesis

Producer Galo Morales
Country Ecuador
Region San Jose de Minas, Pichincha
Altitude 1,450 masl
Varietal Pacamara
Process Washed
Lot size 60kg
Trade 17.00 USD/kg
Production 2024
History Since 2022

Sensory

Aroma Bergamot, Toffee
Flavor Maple syrup, Orange, Yellow plum
Aftertaste Red apple, Toffee, Mid intensity
Acidity Lime, Citric, Mid intensity
Body Juicy, Silky
Balance Uniform
Spectra Yellow, Orange, Bronze
Evaluation Hario V60, Ceramic, VCF-01 filter, WBrC One
Quality 87.75
Style Traditional

Made by Ecuador

Finished in Scandinavia

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

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Methods Water
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