Galo Morales - Washed Sidra

This is a low intervention washed Sidra cultivar coffee from Pichincha, Ecuador, produced by Galo Morales Flores and Maria Alexandra Rivera on their farm, Finca Cruz Loma. 

Sidra might carry a bit of mystery in its origin story, but there’s no doubt about what it can do in the cup. When handled with care, it delivers an aromatic profile that feels almost Ethiopian, layered with tropical fruit and herbal complexity. For many, it’s this clarity and character that makes Ecuador stand out. Like Gesha in Panama, Sidra was first identified here, and the washed lots coming out of Pichincha are now recognized among the best expressions of the variety anywhere.

Finca Cruz Loma – Sidra

Galo Morales and his wife Maria Alexandra, along with their extended family, grow coffee at Finca Cruz Loma in San José de Minas, just north of Quito in Ecuador’s Pichincha region. Their farm is a lush mix of tropical fruit trees, corn, beans, and vibrant native flora, all shaped by a steady, year-round growing season thanks to the region’s position on the equator.

Coffee has always been part of life here, but in recent years, it has brought well-earned recognition. In 2019, the family won Pichincha’s regional competition and were featured in Ecuador’s national barista championship. A year later, they placed third in the national “Taza Dorada” competition.

This Sidra was fully washed and dried slowly on raised beds. While processing can often define a coffee’s flavour, here it simply steps aside. The clarity and vibrancy you taste come from the strength of the Sidra variety itself and the unique conditions at Cruz Loma.

Sidra is thought to be a hybrid of Bourbon and an Ethiopian landrace. While its exact origins are unclear—some trace it to a former Nestlé research farm, others to farmers in Pichincha—it is now a hallmark of northern Ecuador. With its distinctive cup profile and limited growing region, Sidra has carved out a category of its own. And in coffees like this, it’s easy to understand the hype.