In the last 6 years, Cruz Loma has made a bold move to focus on specialty coffee, under the leadership of Galo Morales, a former technician for Caravela. Galo’s invaluable experience has been instrumental in elevating the quality and uniqueness of the coffee produced at Cruz Loma. Together with his wife, Maria Alexandra, they have taken their farm to new heights, becoming pioneers in the country’s coffee industry.
Cruz Loma’s commitment to excellence has not gone unnoticed. In 2021, their Typica Mejorado Sidra Anaerobic coffee secured the coveted 1st place in Taza Dorada, a prestigious coffee competition. The following year, in 2022, the same coffee bagged the 3rd place in Cup of Excellence, a testament to Cruz Loma’s unwavering dedication to producing exceptional coffee.
This honey processed Caturra starts by being handpicked between the months of May and July. It is then pulped and fermented in GrainPro bags for 24 hours. The coffee then undergoes controlled drying on African raised beds until the desired humidity of 11% is reached. Before the coffee is ready to ship it is finished off with a stabilization period of 4-6 weeks.
