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HomeCoffeesECUADOR Finca Cruz Loma & Coffea Circulor Sidra CCX
San Jose de Minas, Pichincha · Ecuador

ECUADOR Finca Cruz Loma & Coffea Circulor Sidra CCX

Washed, Macerated, Multi-Level Drying Sidra, Typica, grown at 1450 masl

Roasted by Coffea Circulor

Available now· checked 3 Aug
FarmRoaster-stated
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Cupping score

89.5/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryCoffea Circulor· Stockholm, Sweden
FarmFinca Cruz Loma, Ecuador✓
ProducerGalo Morales
ProcessWashed, Macerated, Multi-Level Drying✓
Harvest2025✓
Altitude1450 masl✓
ClimateMediterranean, warm summer
VarietiesSidra, Typica✓
RoastLight✓
Tasting notesApricot, Chamomile, Honey, Yellow plum, Bergamot, Nectarine, Malic✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

7NOTES
  • Apricot
    Fruity
  • Chamomile
    Floral › Chamomile
  • Honey
    Sweet › Brown Sugar › Honey
  • Yellow plum
    Fruity › Dried
  • Bergamot
    Floral › Black Tea
  • Nectarine
    Fruity
  • Malic
    not on the wheel

Supply Chain

  1. Farm

    Finca Cruz Loma, Ecuador

    Grown by Galo Morales · San Jose de Minas, Pichincha

  2. Harvest

    Sidra + Typica · Washed, Macerated, Multi-Level Drying · 2025

  3. Roastery

    Coffea Circulor

  4. Coffee· viewing

    ECUADOR Finca Cruz Loma & Coffea Circulor Sidra CCX

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

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Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed, Macerated, Multi-Level DryingAltitude1450 maslRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved