Whole Bean
Size: 8oz / 227g
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: starfruit, bartlett pear, yogurt, osmanthus

Origin Details

Region: Pallatanga, Chimborazo, Ecuador
Elevation: 1600-2000masl
Producer: Enrique Merino, Finca Lugmapata
Process: Anaerobic Washed
Variety: Sidra

ABOUT THIS COFFEE AND PRODUCER

The history of coffee in the Merino family began over 60 years ago, when their father planted the first coffee trees. But due to low market prices, he eventually had to abandon coffee production and dedicate himself to other activities to make a living.

Decades later, a few of those original trees were still producing. Their small harvest was just enough to cover the estate’s taxes each year, keeping coffee alive as a living legacy of his father’s work. Enrique Merino revisited those memories of childhood among the old coffee plants and decided to build on that legacy. He began replanting, replacing the aging trees with new ones, with the goal of restoring coffee production in Pallatanga and positioning it for specialty markets. What began as a family legacy has now grown into a project that produces around 150 quintales of green coffee per year.

For this sidra from the Merino family, the cherries start by aerobically fermenting in sacks. Then they are washed, submerged, and anaerobically fermented for three days.

WHY WE SELECTED THIS COFFEE

We’re thrilled to share our first-ever collaboration with Finca Lugmapata, a remarkable multigenerational farm nestled in the highlands of Ecuador. Known for their commitment to varietal innovation and pioneering work with the L1 hybrid, Lugmapata has become a beacon of experimentation and excellence in Ecuadorian coffee.

This creamy anaerobic Sidra lot beautifully captures both the farm’s processing mastery and the distinctive Ecuadorian terroir. From the first sip, you’re met with a bright yellow tropical starfruit—clean, defined, and refreshingly crisp. As it opens, layers of ripe green Bartlett pear emerge, lending a juicy, delicate sweetness.

What truly sets this coffee apart is its yogurty, high-bodied creaminess, a texture that envelops the palate before unfolding into a floral osmanthus tea finish. The result is a cup that’s both elegant and deeply complex—a testament to Finca Lugmapata’s potential and passion for craft.