CRUZ LOMA GESHA
Whole Bean
Roast: Light
Tasting Notes: Lychee, strawberry, chrysanthemum, honey
Origin Details
Variety: Gesha
Process: Natural
Producer: Galo Fernando Morales Flores of Finca Cruz Loma (Taza Dorada: 2022 Runner-Up, 2021 Winner, 2020 Top 3)
Region: Pichincha
Elevation: 1450m
Whole Bean
Roast: Light
Tasting Notes: Lychee, strawberry, chrysanthemum, honey
Origin Details
Variety: Gesha
Process: Natural
Producer: Galo Fernando Morales Flores of Finca Cruz Loma (Taza Dorada: 2022 Runner-Up, 2021 Winner, 2020 Top 3)
Region: Pichincha
Elevation: 1450m
Whole Bean
Roast: Light
Tasting Notes: Lychee, strawberry, chrysanthemum, honey
Origin Details
Variety: Gesha
Process: Natural
Producer: Galo Fernando Morales Flores of Finca Cruz Loma (Taza Dorada: 2022 Runner-Up, 2021 Winner, 2020 Top 3)
Region: Pichincha
Elevation: 1450m
WHY WE SELECTED THIS ORIGIN
Prepare yourself for epic flavors of juicy lychee and strawberry, and overwhelming aromatics in one of the cleanest Geshas you’ll ever try!
Presenting our latest Nova series: A Gesha varietal hailing again from Galo Morales’ award-winning farm Finca Cruz Loma. We’re grateful to continue growing our relationship with them with this coffee.
This was a difficult coffee to come by - it was one of their most anticipated crops but with only limited shipments allocated to the United States. We were fortunate enough to secure this lot while in transit overseas, and are thrilled to share this unique and amazing coffee with you now!
Gesha varietals are renowned and prized for intense aromatic florals and fruit flavors and is the varietal of choice presented at the highest level coffee competitions. In our initial sample roasting and blind cupping, we immediately identified the bold fruit flavors and syrupy body. After further consultation with Finca Cruz Loma, we’ve tuned the roast to best highlight the lychee honey-like sweetness.
This is an extremely clean coffee, holding no traces of fermented or off flavors sometimes associated with natural processed coffees. This is a testament to the care and excellence Galo and Cruz Loma put into their work, and a privilege for us to enjoy.
PRODUCER INFO
This coffee is from the Pichincha region of Ecuador, produced by Galo Morales on his farm, Finca Cruz Loma. He has consistently placed in Top 3 at the Taza Dorada, Ecuador’s national quality competition, winning First Place in 2021. The estate has an 80-year history, with Galo at the helm for the last 20 years. His relentless pursuit for improvement leads him to experiment between altitudes, soil types, and cutting-edge plant care techniques.
Source: Royal Coffee
BREWING RECOMMENDATIONS
Pour Over:
Method: V60 Tetsu Kasuya Recipe
Coffee Dose: 17 grams medium coarse grounds
Liquid Yield: 250 grams
Ratio (grounds/yield): 1:14.7
Pour over is our favorite method with this coffee for the extra clarity. You’ll want to go with a slower overall pour method through a V60 or similar pour over brewer with a stronger dose than normal to maximally enjoy the extra delicate and complex fruit flavors.
Espresso:
Coffee Dose: 18 grams
Liquid Yield: 54 grams
Ratio (grounds/yield): 1:3
A longer espresso shot time/yield helps tame some of the light roast acidity and leaves you with a sugary berry bomb that will be one to remember! If you have pressure profiling on your espresso machine we’ve enjoyed a lower pressure shot of 6bar with gentle ramp up and down to minimize any chance of channeling. If not, we’ve found trying to slow down the espresso shot with a higher dose also an effective way to get a balanced espresso