CRUZ LOMA Anaerobic Typica & Sidra

Why we selected this origin

We’re excited to launch this coffee as our inaugural Nova release because it captures the vision for this series: to curate unique coffees treated with utmost care.

This coffee has been anaerobically fermented — an additional experimental multi-day process that enhances the complexity and richness of this coffee’s deep fruit flavor. This process involves fermenting the coffee cherries in anaerobically sealed tanks: once after washing, and another after de-pulping.

The resulting coffee features deliciously complex stone fruit and berry flavors, delicately balanced with a velvety body and finish.

Producer Info

This coffee is from the Pichincha region of Ecuador, produced by Galo Morales on his farm, Finca Cruz Loma. He has earned first place at Ecuador’s national quality competition this year as well as winning or placing in the top 3 of many others. 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