DAK’s first Ecuador of the season—and one for the clean cup enthusiasts. This washed Typica Mejorado from Finca Cruz Loma is bright, delicate, and elegant. Expect notes of earl grey, yellow plum, and ripe fig.

A refined start to the season.

Flavour Notes: Earl Grey, Yellow Plum, Fig

Cruz Loma is a family-run, award-winning farm with over two decades of coffee cultivation. In the last eight years, the focus has shifted entirely to specialty coffee—driven by Galo Morales, a former technician at Caravela, who brings deep technical knowledge to the craft. Together with his wife, Maria Alexandra, the two run one of Ecuador’s most forward-thinking farms.

The Morales family also operate their own dry mill in Quito, complete with a lab and full in-house quality control before export. They’ve recently expanded with a second farm, now producing Sidra, Typica Mejorado, Bourbon, Pacamara, and Gesha.

Cruz Loma’s coffees continue to earn global recognition:

• 1st place – Taza Dorada 2022

• 2nd place – Taza Dorada 2023

• 3rd place – Cup of Excellence 2022

DAK is proud to share their work.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.