Lugmapata - Anaerobic Sidra

Regular price $35.00

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

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com