Produced by Galo and Alexandra Morales at Cruz Loma in Ecuador, this coffee reflects years of experience and a deep commitment to quality. After more than two decades in coffee—and with recent top placements in Taza Dorada and the Cup of Excellence—the farm has become one of the country’s standout producers, with every stage of production carefully dialled in.

This lot is a honey-processed Caturra, fermented briefly before being dried slowly on raised beds, resulting in a cup that balances sweetness, structure, and clarity. Alongside their work on the farm, Galo and Alexandra invest heavily in their team—training across farming, processing, roasting, and cupping—building a model that’s as thoughtful as the coffee itself.