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ECUADOR FINCA CRUZ LOMA

PICHINCHA & IMBABURA

Like so many of Ecuador’s best coffee producers, Galo Morales is constantly pushing boundaries and striving for better results: constant experimentation between altitudes, soil types, and cutting-edge plant care techniques are part of what makes his farm successful. In addition, Galo’s experience in the value chain allowed him to found his own export company and create opportunities for other farms. This lot comes from various producers organized around Finca Cruz Loma, who work with Galo and Maria Alexandra to improve their processing techniques and export capacity. They called this lot “Chirimoya”, after the unique white-fleshed fruit that grows in the Andes, which is as complex, delicate, and floral as this coffee. Principal harvest months in Pichincha and Imbabura are June to September, but farms often continue picking through December. Ecuador’s namesake position on the Earth’s equator means that medium-altitude coffee enjoys practically a perfect year-round growing season, often with flowering and ripe cherry sharing the same branch most months. For small farms this means a small but long-term labor force to manage the slow, perfectionistic work required for such a drawn-out harvest.