Ecuador
Grace Morales

Grace employs natural and washed processes in coffee production. She believes in offering many profiles to cater to various tastes. In this lot, we’re getting red apple, grape, and honey.

Honey process Caturra

Flavour: red apple, grape, honey

Body: Acidity:

Roast: omni (filter + espresso)

50 years ago, there were no streets or roads leading to this farm. People could only access the area by walking or on a horse. There were two routes, which still exist today, crossing the summit and forming a cross visible from afar; this is how Grace’s grandfather named the farm. Even when Grace’s father took over, there were still no suitable roads for transporting heavy goods. He aimed to mechanize various processes on his land but faced difficulty in transporting the required machinery. He began studying mechanics and eventually had the machines brought up in small pieces, then reassembled them on the farm. Thanks to his dedication, this farm became the first in the region to have some mechanized processes.

The farm sits amidst virgin jungle, harboring a diverse array of species that can be observed while wandering across the land. Although coffee is the primary crop, it occupies less than 2% of the farm’s total area. The rest of the 350-hectare land is dedicated to growing various other fruits and vegetables for sale and export. It holds special significance for the extended family, serving as a hub for gatherings and holidays. Today, Grace employs natural and washed processes in coffee production. She believes in offering different profiles to cater to various tastes, reflecting her passion for high-quality food products and the desire to provide something truly exceptional. Working primarily with her brother, the entire family comes together to lend a helping hand whenever needed.

Grace and Bryan are relatively new to coffee production, having planted their trees merely three years ago. After eagerly awaiting their first proper harvest, they are now excited to embark on their coffee journey. Grace’s dedication to her craft and her desire to offer exceptional products reflect the family’s legacy on this farm. As they continue to expand and innovate, the farm stands as a testament to the hard work and passion that have shaped it over the decades, remaining a cherished place for generations to come.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Grace Morales
Farm/Coop: Finca Cruz Loma
Country: Ecuador
Region: Pichincha
Altitude: 1450m above sea level
Variety: Caturra
Process: honey
Harvested: September 2022
Body
Acidity
Tasting notes: Red apple, grape, honey
Roast style: Omni (filter + espresso)

Variety

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Ecuador

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees

Farm processes

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.