S&W Craft Roasting

Ecuador Pichincha Galo Morales Honey Sidra

Grown by Galo Morales at Finca Cruz Loma in San José de Minas, Pichincha Province at 1,450 masl, this Sidra varietal showcases a often-overlooked coffee with distinctive fruit-forward clarity. The honey process—featuring 48 hours of fermentation followed by 18–25 days on raised beds—balances the natural mucilage to create a clean, approachable cup without over-development. Expect watermelon and hibiscus flavors with a medium body that works equally well in filter and espresso. A first-batch offering from a multi-award-winning family farm with 80 years of history, this represents both quality recognition and a varietal worth reconsidering.