Lugmapata - Anaerobic Sidra
ROAST | LIGHT
ORIGIN | PALLATANGA, PARROQUIA, ECUADOR
NOTES | CANDIED JASMINE, GUAVA, PEACH, HONEYCOMB
Eight years ago, Roberto Vasconez (the owner of Lugmapata) planted some seedlings on his family's coffee farm in the Pallatanga Valley without really knowing what he was going to get. In 2019, he sent some leaves to France for analysis, and they reported that the coffee being produced by those trees was a Bourbon Sidra. Fast forward to today, and we are sipping one of the loveliest coffees we've had the pleasure of tasting all year.
Finca Lugmapata has belonged to the Merino family for over 100 years, and their meticulous approach to producing and processing specialty coffee is showcased beautifully in this anaerobic washed Sidra. These coffee cherries are picked at a "color sangre toro," the color of bull's blood, placed in water tanks and left to ferment for 24 hours. After this, pulping is done at precisely 7:00 am without water, and the beans are then placed in sealed containers with water for five days to continue fermenting - making this process a double fermentation! The drying process is just as layered and meticulous: the beans are first placed on beds for three days so that the water will naturally drain from them. Then, they enter a mechanical dryer - whose temperature is regulated between 86-95 degrees fahrenheit - for four days. Finally, the beans are placed on African drying beds to cool for 24 hours before being placed in Grain Pro bags to avoid contamination and control humidity. Whew!
The acute attention given to this coffee throughout each of those steps has resulted in a cup that is not to be missed. When one of our owners, Kyle, first encountered it on the cupping table, he declared it the most delicious Sidra he has ever tasted - and we are inclined to agree! Tasting notes of candied jasmine, guava, peach, and honeycomb result in a coffee that is both incredibly complex and intensely sweet. After encountering this coffee, we can do little more than applaud Roberto for his leap of faith when he planted those mystery seedlings eight years ago.
Farm | Finca Lugmapata
Producers | Familia Merino
Variety | Bourbon Sidra
Process | Washed
Elevation | 1600 - 1800 masl