We have been working with Enrique and the coffees from Lugmapata since the beginning. This lot is particularly fruit-forward, especially for a washed process coffee. It still retains some of the floral qualities we love from this variety, as well as having a lively citrus-like acidity.
Hand picked at peak ripeness. Floated. Held for 24 hours in cherry. Depulped. Wet fermented for five days. Washed. Dried in the sun for five hours and then three days in a mechanical dryer.
Enrique Merino has become one of our main producing partners over the six years we have been working together. In 2016, his farm Finca Lugmapata placed 3rd in the Taza Dorada (Ecuador’s national coffee competition), and in 2017 he won 1st place. Enrique is a very dedicated producer, and is meticulous when it comes to farming and processing his coffees. Along with striving to produce the highest quality coffee possible, Enrique has developed a coffee nursery that he has made available to his entire local community to provide training and education on how to start producing high quality specialty coffee. Finca Lugmapata is a pleasure to work with, and we are extremely proud to have the opportunity to represent their beautiful coffees.
Mejorado is a very unique variety mainly grown in Ecuador. Though it is commonly misnamed Typica Mejorado, we now know—due to genetic testing by World Coffee Reseach—that it is actually a Bourbon variety cross-pollinated with an Ethiopian Landrace variety.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.