Ecuador Finca Cruz Loma Sidra WXEcuadorCruzSidraWX250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
"Cultivating my coffee is an activity that allows me to apply and develop the habits and skills I've learned over the years."
SCA SCORE 90.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Low energy application to focus on the appearance of floral characteristics and refreshing acidity.
PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR
There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.
That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:
“Remember when your Mom made juice from picked berries and fruits in the garden?”
That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so:
"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."
|Region||San Jose de Minas, Pichincha|
|Aroma||Gardenia, Yellow apple|
|Flavor||Chamomile, Mango, Orange|
|Aftertaste||Toffee, Yellow plum, Mid|
|Acidity||Orange, Citric, Mid|
|Body||Juicy, Silky, Mid|
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.".
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.
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.
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.
This lot has undergone a 72 hour submerged fermentation and dried in parchment to 11% moisture.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
|WH, YH, RH, BH||Honey Fermentation (Red, White, Black)|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
For this particular coffee, we also recommend an immersion technique such as Bonavita Porcelain Immersion Dripper dripper with a course coffee particle size, target 1,000+µm, 35 turns on Comandante. Immerse with 93°C, TDS: 10-50 mg/l during 4 minutes, drain.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Ecuador
Finished in Scandinavia