About the coffee:

One of the best lots coming from Ecuador from one of the most popular farms. Blend of Sidra & Mejorado had a 3rd place in Cup of Excellence in 2022. In Europe last year it was sold by Nomad for close to 50€ per 150g. It was one of my favourite coffees from 2022.

This lot is a BOP sister lot from 2023 harvest. It was a quite popular coffee on Brewers & Barista champs this year. For sure it was used in Netherlands and Germany. I think 2024 Dutch Barista Champion has used this coffee in nationals.

Cruz Loma positioned in 1st place in Taza Dorada 2022, 2nd place in Taza Dorada 2023 and 3rd place in Cup of Excellence 2022.

About the farm:

Cruz Loma is a family run, award winning farm which has been producing coffee for over 20 years. It is only in the last 6 years that it started focusing on specialty coffee. Galo Morales is a former technician for Caravela where he gained much valued experience. He now focuses all this experience on his farm. Along with his wife, Maria Alexandra, they run a pioneering farm in the country that has won various prizes in the last few years.

Galo and Alexandra also run their own dry mill in the centre of Quito, here they also have a laboratory where all their quality control happens before exporting the coffee.

Their business focuses on the improvement of knowledge and skills in their workers, giving them free training and funding careers in aspects like farming, processing, roasting, cup tasting and commerce.

About the coffee:

Very high altitude experimental coffee from Ecuador. It was also sold as competition coffee by Manhattan earlier this year and it's our Coffee of the Month from Three Marks in June.

Batian varietal was developed in Kenya as a disease resistant variety. It is a cross breed between SL28, SL34, Sudan Rume, N39, K7, SL4 and the Timor Hybrid.

As soon as the cherries arrive at the farm’s washing station these are washed and selected through flotation. Coffee cherries are then placed in sealed plastic tanks to ferment for 10 days. After fermentation, the cherries are laid on African beds under direct sunlight to dry for only 4 - 6 hours. Cherries are then transferred inside polytunnels where they dry slowly for approximately 30 to 32 days.

Historically, the estate was part of the vast hacienda called La Elvira and has been under the management of the Jaramillo family for several generations. They have maintained the tradition of coffee cultivation, complemented by a variety of crops such as cassava, bananas, corn, and fruit trees. Focused on a constant pursuit of excellence and innovation, they have incorporated coffee varieties such as Typica Mejorado, Sidra, Geishas, and Batian. These have been chosen for their outstanding flavour profile and perfect adaptation to the unique microclimate of the estate.

Furthermore, they have implemented modern agricultural practices and advanced post-harvest techniques that enhance the quality of coffee and showcase its unique terroir. This approach maintains a strong commitment to the sustainability of their operations, extending to ecosystem improvement. They have adopted sustainable agricultural practices that revitalise the soil and promote biodiversity, always with a focus on environmental conservation and native forest preservation, ensuring a valuable legacy for future generations. This effort has been recognized in both national and international competitions, highlighting Finca El Alisal for its excellence in coffee production.

At Finca El Alisal, there is a profound appreciation that each coffee bean is a faithful representation of its land and culture.