Galo Morales - Sidra
Cruz Loma - 2143
8
After relocating his coffee project to Gualea Las Tolas in
Pichincha, Galo Morales has spent the seasons since learning to
farm differently. Cruz Loma at 1,800 masl carries higher ambient
humidity than his previous site, and ripening cycles extend later
into the harvest season compared to neighbouring farms. Soil
management and plant health practices have been rethought from the
ground up since the move.
This Sidra Bourbon lot follows a Washed process, with fermentation
and drying adapted to reflect the site's delayed maturation
patterns. Three lots from Cruz Loma appear in this competition
— a Washed Sidra, a Honey Typica Mejorado, and a Honey
Pacamara — each one a different argument for what a single
humid Pichincha hillside can produce. This Sidra, with cherry,
blueberry, and nutmeg, is the cleanest expression of the three.
Coffee Description
General Information
Sensory and Jury Scoring Summary
About the Farm
