Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: red pomelo, peach, strawberry, hibiscus

Origin Details

Region: Pallatanga, Chimborazo, Ecuador
Elevation: 1700masl
Producer: Merino Family, Finca Lugmapata
Process: 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 lot, the cherries are pulped and then soaked during a 72 hour fermentation. Then, they undergo a classic washed process.

WHY WE SELECTED THIS COFFEE

We’re excited to bring back a much loved Finca Lugmapata, this time with a washed sidra lot that really stands out.

The cup shows a clear mix of acidity, sweetness, and complexity. There is a red pomelo kind of juiciness up front, followed by a defined peach note. As it cools, a light strawberry character starts to come through.

A soft, sweet hibiscus tea quality sits alongside the fruit and separates from the strawberry, adding that next layer more of clarity to the cup. It all comes together with a juicy body that shows off what is incredible about washed Sidras expertly grown from Ecuador.