Ecuador - Galo Morales - Natural Sidra

Sidra is a modern cultivar closely associated with Ecuador, where it was selected and propagated over the past two decades for its exceptional cup quality and adaptability to high-elevation growing conditions.

While its precise genetic lineage remains debated, Sidra is widely believed to descend from Bourbon and Typica populations introduced to the country in the mid-20th century. The cultivar gained prominence through early experimental plantings near Pichincha and Loja, where it consistently demonstrated high sweetness, floral aromatics, and vibrant acidity.

Though capable of producing extraordinary cup profiles, Sidra is relatively low-yielding and sensitive to environmental stress, requiring careful farm management and selective harvesting. Its rise has played a central role in Ecuador’s reemergence as a recognized specialty coffee origin.

For this lot, only fully ripe cherries are harvested before being washed to remove surface debris and floaters. The cleaned cherries are then sealed in fermentation tanks for approximately 24 hours, allowing controlled microbial activity to begin breaking down sugars within the fruit. This step establishes the foundation for sweetness and fruit expression while limiting excessive or uneven fermentation.

Following fermentation, cherries are transferred intact to raised beds beneath shaded canopies. Drying progresses slowly over several weeks, with cherries turned frequently to ensure even moisture reduction. Shade management is critical at this stage, as it tempers daytime heat and prevents rapid drying that can trap moisture within the seed. The result is a natural process coffee that maintains clarity and structure while expressing the fruit-forward character developed during fermentation.

Finca Cruz Loma is located in Ecuador’s Pichincha province on the western slopes of the Andes, where steep terrain, high elevation, and persistent cloud cover create a cool, slow-ripening environment. Volcanic soils contribute mineral density and strong drainage, while equatorial sun provides consistent daytime energy balanced by sharp nighttime temperature drops. Frequent mist and airflow from the Pacific corridor moderate heat and extend maturation, allowing sugars and organic acids to develop gradually. These conditions produce coffees with pronounced sweetness, structured acidity, and a naturally elegant profile defined by clarity and balance rather than intensity.