TECHNICAL SHEET
Farm: Cruz Loma
Flavor Notes: Tropical fruits, sugar cane
Altitude: 1500–1700 m a.s.l.
Process: Fully washed
Origin: Pichincha, Ecuador
Variety: Caturra
Coffee Story
A washed specialty coffee with a clean and sweet profile, featuring pleasant nutty notes. Produced in northern Ecuador by the family-run farm Cruz Loma.
The farm is led by Galo Morales, former technician at Caravela, and his wife Maria Alexandra. Active for over 20 years, the farm has focused on specialty coffee for the past 8, standing out for quality and innovation.
They operate their own dry mill and laboratory in central Quito, where every lot is quality-checked before export. The company also invests in continuous staff training, from farming to cupping.
Awarded in major national and international competitions, Cruz Loma is now synonymous with excellence and ongoing varietal experimentation (Sidra, Typica Mejorado, Bourbon, Pacamara, Gesha).
The Variety
Caturra is a natural mutation of the Bourbon variety, discovered in Brazil and later spread throughout much of Latin America. Grown mainly at medium to high altitudes, Caturra is able to express a refined and elegant aromatic profile. In the cup, it generally offers bright, lively acidity, well-defined sweetness, and a medium body. The most common flavor notes recall citrus and red fruits, sometimes accompanied by hints of caramel or brown sugar.
Appreciated in the specialty coffee world for its cleanliness and aromatic clarity, Caturra is a variety that particularly highlights terroir and processing method, delivering a balanced, dynamic, and pleasantly expressive cup.
