Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.
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.
Light roasting highlights a coffee’s more delicate flavors, such as fruit and flowers. These coffee beans have very little to no oil on them.
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We’re excited to announce our very first Ecuadorian coffee into Roaster’s Choice history. Experimentation is at the heart of Ecuadorian specialty coffee production, and Galo Morales’ lots are no exception. Grown between 1,400 and 1,700 masl, where coffee matures more slowly, giving it its sweet time to gradually dev...