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Cruz Loma - Ecuador - Sidra - Washed

A beautiful washed Sidra from multiple COE finalist Galo Morales and his farm, Finca Cruz Loma. Expect a delicate and clear cup with notes of chamomile, pomelo, & lemongrass.

Galo established his farm in 2015, and it didn't take long to make his mark on the industry. His coffee placed third in Taza Dorada in 2020 and was crowned champion the following year. That coffee was sold for $100 dollars per pound, setting a new record for Ecuadorian coffee at the time.




Finca Cruz Loma is a 300 hectare, family-run farm where they grow Typica Mejorado, Sidra, Caturra, Tabi and a small amount of Geisha. Aside from coffee, also grow sugar cane, corn, cacao and trees for lumber.


San Jose de Minas is located in Pichincha, at the Oceanic foothills where the andes faces the Pacific ocean. This region is a biosphere called Chocó Andino and is home to the Reserva Geobotánica Pululahua, which means 'cloud of water' or fog, as the area has a constant foggy mist covering the land.


Cruz Loma has received multiple accolades for their quality, most notably 1st place in Taza Dorada 2021 and 3rd place in Cup of Excellence 2022.


The farm sits at 1,450 masl on volcanic soil, with ample rainfall, a constant mist and a temperate climate.


Sidra is characterized by it's floral and botanical flavour profile and the elongated shape of the seeds.


Ecuador famously uses the Kenyan methodology for coffee processing: a short fermentation to soften the mucillage before pulping and washing. This process adds body and sweetness to a traditional washed profile.



"Sidra is believed to be either an Ethiopian landrace variety, or a cross between Bourbon and Typica. The truth is not known, and in fact the variety doesn't even exist in formal seed logs. World Coffee Research claim that Sidra has no clearly identifiable genetic identity."


Because there is no singular source to reference, many different crops may be identified as Sidra. Don Olger Rogel was likely the first person to introduce the Sidra varietal (sometimes referred to as Bourbon Sidra or Sydra) to the world via the specialty coffee market in Ecuador. It is widely reported that the varietal was developed at the Nestlé breeding facility in Pichincha, Ecuador, and it was said to have been given to farmers for free in order to collect feedback from them. Those claims are unverified and the Nestlé facility has since closed. Nevertheless, the variety has had great success with it's botanical flavour profile and is often used in competitions globally. It gained popularity when Cole Torode used a natural Sidra from Palma y El Tucan to place 3rd in the world Barista Championships in 2019.



“With the fertile soil of the Andes mountains and the difference in temperature from day to night, Ecuador has the potential to produce very very high quality coffee.”


Coffee was once Ecuador’s biggest export, with the combined yield of Arabica and Robusta coffee in the 1980s being 2 million 60 kg bags. But due to economic decline and an increase in production of bananas, prawns, fresh flowers, and other crops, in 2021 production had fallen to 260,000, around 1/8 of previous figures and only 1% of global coffee production. This figure is slowly increasing though, and we're seeing a larger production of high quality, specialty coffee in Ecuador.