Galo Semblantes Finca Santa Rosa

Galo Semblantes Finca Santa Rosa

  • Tasting Notes Clementine and ripe peach
  • Location Imbabura, Ecuador
  • Elevation 1800 - 2000 M
  • Details Washed double fermentation
  • metafields
    Region Imbabura, Ecuador
  • metafields
    Varietal Typica Mejorado
  • metafields
    Elevation 1800 - 2000 masl
  • metafields
    Process Washed double fermentation
  • metafields
    Importer Makicuna

Taste Notes

Clementine and ripe peach. Silky and smooth.


Our third and final Ecuador coffee of the season is from Galo Semblantes the owner of Finca Santa Rosa, which is located in Imbabura province between the volcano Cotacachi ( 4.944 m) and the valley of Intag in northern Ecuador. 

Covered in volcanic ash, the Andean slopes of Imbabura are very fertile and surrounded by cloud forest which hold abundant flora and fauna. 

Galo, a retired lawyer whom after working for 27 years for an insurance company decided to return to work the land. Galo was raised in a cattle farm and has always felt the pull to return to the countryside, so in 2001 he purchased Santa Rosa. 

In 2014, the first coffee trees were planted at the farm, most of these were Typica mejorado. To this day Santa Rosa has 9 hectares of coffee producing land with varieties like Typica mejorado, Caturra, and newly planted Sidra and Yellow Bourbon. 

The crops grow under the shade of alder trees, South American cedars, bananas and orange trees. The basis of the fertilisation in the farm is organic and only non-organic supplements when required. Galo also feels blessed that thus far they haven’t had the need to use any pesticides as the plantation is free of pests and disease. 

Most of the coffee produced at Santa Rosa goes through a traditional washed process, only a small amount of Caturra and Typica mejorado go through the double fermentation. 

The coffee after being picked and selected goes into fermentation tanks where the oxygen is extracted and these are sealed. This first fermentation occurs for around 48 hours or until the pH reaches 4.1. 

The cherries are then pulped and placed in opened tanks where the beans go through a second fermentation with the remaining mucilage for another 48 hours, or until pH reaches 3.7. 

At this point the coffee is washed and then takes to ‘marquesinas’ or African beds to dry until the humidity reaches 11%. Then the coffee is placed into GrainPro bags and left to stabilise for around a month before being ready for milling and export.


Customer Reviews

Based on 1 review Write a review