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Next Brew Box Shipment Date -> 29th May 2024 🗓
Next Brew Box Shipment Date -> 29th May 2024 🗓



Grace & Galo Morales


Finca Cruz Loma


San Jose de Minas, Pichincha




1450 m.a.s.l



“About this Coffee

We are a team of coffee professionals roasting in one of the industrial hold-outs of Toronto, Canada.

Our aim is to push the boudaries of coffee quality, not for some diletante or aesthetic occupation, and not for ego or self satisfaction. We believe in engaging with higher quality coffee as an alternative to the anonymization and commodification that has characterized the mainstream treatment of coffee throughout history.

It may sound lofty, but so much of our work is actually making visible what is already there: an incredible world of biodiversity and of people tending to land, craft, and community. For that reason, quality for us is a direct connection to agriculture. That's what coffee is. And so quality is an acknowledgment of seasonality, of micro-regionality, and of the human labour behind each picked and processed coffee cherry.

This is why we don't blend coffee; it's why we don't rename coffees; and it's why we don't roast our coffee dark: because we believe all of this received wisdom has worked to keep producers (and their treatment) veiled while holding the standards of coffee quality shrouded in the mystique of actions meant to solely serve the coffee consuming world.
So much of what we do as a roastery can modulate the quality of great coffee, but nothing we do can create quality that doesn't already exist.

About The Farmer

Finca Cruz Loma is a family-run farm located in San Jose de Minas, Pichincha. The farm totals 300 hectares, on which a variety of crops are grown. Of those 300 hectares, six hectares are dedicated to coffee. The coffee plantings are managed by siblings Grace and Galo. Initially, six years ago, they planted 8 hectares of coffee. However, due to a lack of experience, and other issues, they lost most of the coffee, with only two hectares remaining. However, with those two remaining hectares, they discovered they had high-quality coffee on their hands as they were scoring high in competitions.At that point, Grace who is an agronomist by trade was involved by her brother Galo, who had initially been managing the coffee on the farm. She currently oversees the coffee production and introduced a new nutrition plan, with a focus on uniform cherry maturation. This has led to making the job of pickers easier, and consequently better and more consistent quality on the cupping table. During the months of February and March, they have a very small harvest with which they conduct experiments with de-pulping, fermentations, naturals and honeys. At that point, each nano-lot is analyzed and cupped, with the best-performing lots scaled up during the main harvest.This year, they came in third at the Cup of Excellence!