This is an elegant and unique variety from the very talented Enrique Merino. This intensely floral and aromatic coffee is almost gesha-like in structure, with notes of fresh bergamot, jasmine and lemongrass.
July - September, 2019
Hand picked at peak ripeness. Floated. Held for 24 hours in-cherry. Depulped. Dry fermented for another 48 hours. Dried on raised beds.
Enrique Merino has become one of our main producing partners over the four 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, along with training and education on how to start producing high quality specialty coffee, he has made available to his entire local community. 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 varieity 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.
We previously misspelled Enrique's given name. He is Enrique Merino, not Enrique Moreno.
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.