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FREE SHIPPING ON ORDERS $75+, ENTER CODE FREESHIP AT CHECKOUT       WANT A WHOLESALE DISCOUNT FOR YOUR CAFE, RESTARAUNT, CHURCH OR ANYTHING ELSE? CLICK THE WHOLESALE TAB AND FILL OUT THE FORM! WE OFFER NO MINIMUM ORDERS!

Please Note:

IMPORTANT: Due to the exclusivity, high cost and small amount of green available, we roast and fulfill orders for this coffee on a schedule. We roast Ombligon once every 7-10 days, so expect this coffee to take just a bit longer to ship. If you ordered any other coffees, they will wait and ship with Galo Morales Sidra.

Galo Morales Sidra

Price range: $36.00 through $98.00

Shipping calculated at checkout.

Flavor Notes: Honeyed florals of rose and jasmine with ripe melon and a silky, tea-like sweetness.

Altitude

1450 masl

Country

Ecuador

Process

Honey/Dry Barrel

Region

San Jose de Minas, Pichincha

Size

275 grams, 2 lbs

Variety

Sidra

SKU: N/A Category:

Signature Collection
A curated offering of our most expressive and exclusive coffees—sourced in close partnership with exceptional producers. Each lot is a signature in itself: distinct, memorable, and a true reflection of origin, skill, and care at the highest level.

Due to the exclusivity, high cost and small amount of green available, we roast and fulfill orders for this coffee on a schedule. We roast Ombligon once every 7-10 days, so expect this coffee to take just a bit longer to ship. If you ordered any other coffees, they will wait and ship with the Galo Morales Sidra.

Grown high in the lush hills just north of Quito, this coffee is the result of generations of dedication, family, and a relentless pursuit of quality. At Finca Cruz Loma, Galo Fernando Morales Flores, alongside his wife Maria Alexandra Rivera and their family, cultivate coffee on land that has been passed down for over 80 years, land they describe as a “marvelous paradise.” Surrounded by tropical flora like guanábana, citrus, and sugarcane, their coffee benefits from a uniquely balanced climate where flowering and ripening can happen almost year-round.

With over two decades of experience in coffee, Galo brings both deep agricultural roots and professional expertise to his craft. Every step is intentional, from meticulous cherry selection to careful floating that removes defects before processing even begins. That attention to detail has earned the family national recognition, including a 1st place finish in the 2019 Best of Quito-Pichincha competition and a 3rd place award at Ecuador’s prestigious Taza Dorada.

But what truly sets this coffee apart is the heart behind it. For the Morales family, coffee is more than a crop—it’s a shared pursuit. Every member plays a vital role, from cultivation to marketing, and Galo’s vision extends beyond his own farm. He is actively working to build a cupping lab to elevate quality standards and empower other producers in the region.

This is a coffee rooted in legacy, driven by purpose, and crafted with care, an expression of both place and people, where excellence is not just achieved, but shared.

Picked at optimal ripeness, 99%+ fully ripe. This is a true nanolot, representing high processing technique and control across very small drying lots (40lbs parchment) to ensure the highest possible quality is achieved. After picking the coffee it is floated & disinfected with ozone infused water before de-pulping. After depulping the coffee is fermented in sealed barrels for a short fermentation. Galo determines the right time to end the fermentation by taking measurements, including Temperature, Brix, pH, and tank pressure. Once fermentation stops, this coffee is transferred to Sensum Coffee in Quito, where Galo designed a dark room to dry the coffee over a 10 day period. Dark room drying is a somewhat newer technology in the specialty coffee scene, that in this case uses a heater to maintain a controlled temperature between 25-35 Celcius and a ventilation/extraction system to dry the coffee without the seeds sustaining UV, thermal, or structural damage as it dries. Thus capturing and preserving the coffee’s qualities.

Our Approach to Transparency

At Euphoria, transparency begins with relationships. We believe that great coffee is rooted in mutual trust, respect, and shared commitment, long before it ever reaches your cup.

Instead of focusing solely on numbers or certifications, we prioritize long-standing partnerships with the farmers who grow our coffee. Some of these relationships have been years in the making, built through consistent communication, shared goals, and genuine care for one another’s success.

We believe the length of these relationships is one of the most meaningful indicators of transparency. A farmer would not choose to work with us year after year if we were cutting corners, negotiating unfairly, or treating their work as anything less than the craft it is. When both sides continue to return, it’s because the partnership is healthy, respectful, and mutually beneficial.

For some of our newer relationships, the foundation is the same: direct access and open communication are non-negotiable. We do not pursue sourcing situations where we can’t talk directly with the people producing the coffee, nor do we enter relationships that don’t have the potential to grow into something long-term. Our goal is always consistency, trust, and shared success, not one-time transactions.

Whenever possible, we visit our producing partners face to face. Sitting down together, walking their farms, and experiencing their work firsthand is invaluable. These moments deepen our connection and help ensure that our sourcing practices reflect our values in real, tangible ways.

When you enjoy our coffee, you’re supporting real people, real families, and real histories, thoughtfully connected across the world. That’s the heart of what we do, and that’s the kind of transparency we’re proud to stand behind.

Length of Relationship with Galo Morales: 1 year

How many different coffee lots we have purchased from Galo Morales: 2

Have we met Galo face to face? Not yet, but it’s on our list!

Thank you! – Nick Yost / Owner of Euphoria Coffee Roasting

Altitude

1450 masl

Country

Ecuador

Process

Honey/Dry Barrel

Region

San Jose de Minas, Pichincha

Size

275 grams, 2 lbs

Variety

Sidra

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