Our third and last release from Cruz Loma is this honey processed Caturra. Cruz Loma is an award-winning farm in Ecuador, run by the couple Galo and Alexandra Morales. The farm lies at 1450 masl near the volcano Pichincha on the western side of the Andes mountain range where the fertile, mineral-rich volcanic soil provides perfect conditions for coffee growing. Coffee harvest season in Ecuador takes place from May until July. The Caturra cherries are handpicked and then pulped and fermented in GrainPro bags on the farm for a full 24 hours. They are then dried on raised beds until the desired humidity of 11% is reached and rested on the premises to stabilize for another 4 - 6 weeks. 

Coffee is sourced through our importing partner Makicuna. They have a small team who work with importers from Pichincha and Imbabura in northern Ecuador and Loja in southern Ecuador.