Finca Cruz Loma is a family-run farm located in San Jose de Minas, Pichincha, Ecuador. Managed by siblings Galo and Grace Morales, the farm is approximately 300 Ha in total and each sibling has land, growing different crops. In the case of Galo, he also grows sugar cane, cacao and trees for lumber and Grace also grows corn (which is her main crop). Coffee is produced on a total of 6 Ha (with 4 Ha currently in production) and 1,450 m.a.s.l., where they grow Typica Mejorado, Sidra, Caturra, Tabi and a small amount of Geisha (in a mixed lot).
The Honey lots, they start by selecting the cherries and fermenting them for around 24-26 hours. After fermentation, the coffee is de-pulped and left to dry in African beds for between 25-30 days. Finally, due to the extra mucilage on the bean, as well as humid climate, they are finished in a mechanical dryer.
For the Morales family, the plan for coffee started about 4-5 years ago, when they planted approximately 8 Ha of coffee. However, due to lack of experience, poor management, being busy with their other full-time jobs, etc., they lost most of it and only remained with approximately 2 Ha of coffee! But from the 2 Ha of coffee that remained, they knew they had quality because they were scoring high in various competitions. From there, they decided to revamp the plan and put more focus into the coffee. Initially, it was Galo taking the responsibility, but with all of those learning curves, he decided to then involve his sister Grace, an agronomist by trade.
Whilst she is still focused mostly on corn, she is currently the manager of the farm and oversees the coffee production. This partnership has paid off, as well as Grace’s nutrition plan; their focus in fertilization is not only for production, but also for uniform maturity of the cherries. This makes it easier for the pickers and therefore, will naturally offer a better quality coffee on the cupping table.
Between February and March, they have a very tiny harvest which they use to do different experiments across the finca; different levels of de-pulping, fermentations, naturals, honeys, etc. From there, every nano-lot is analyzed and cupped in the lab and the experiments that perform best, are then processed in bigger volumes during the harvest.
We have been working with Galo and Grace Morales since 2021, but needless to say, we are thrilled for future harvests!
Curating the finest green coffee from skilled farmers is just the first step on our process towards quality, collaboration and traceability. Each sip carries the spirit of traceability, showcasing the journey from the field to your cup. As you relish the flavors, you’re embarking on a sensory expedition through the best green beans from Ecuador, experiencing the character of this traceable origin coffee. Elevate your coffee adventure and immerse yourself in the captivating world of Ecuadorian coffee.
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