Finca Cruz Loma is located on the western slopes of the Andes in Ecuador’s Pichincha province, where high elevation, cool nights, and volcanic soils create ideal conditions for slow cherry development. The farm is managed by Galo Morales, a producer focused on precision at every stage of cultivation and harvest. Steep terrain and shifting mountain weather require careful hand selection, reinforcing a quality-driven approach shaped by environment rather than intervention.

This lot was processed as a natural, with whole cherries dried intact to allow fermentation to progress gradually. Cooler temperatures at elevation slow microbial activity, resulting in a controlled fermentation that builds sweetness and texture without overpowering the coffee’s inherent structure. Careful drying preserves clarity while enhancing fruit expression, producing a cup that is layered but restrained.

The cultivar is Sidra, widely regarded as Ecuador’s most significant modern coffee variety. Though its exact genetics remain uncertain, Sidra was selected locally for its cup quality and adaptability to high-altitude conditions. Over the past decade, it has become central to Ecuador’s specialty identity, recognized for its floral aromatics, vibrant acidity, and refined sweetness.

At Cruz Loma, Sidra expresses with balance and definition. The natural process amplifies fruit character while maintaining transparency, supported by a clean structure and soft, lingering finish. The result reflects the direction of Ecuadorian coffee today: deliberate, origin-driven, and built on clarity rather than excess.