Finca Lugmapata, Anaerobic Washed Sidra | Ecuador
£21.00
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Rest guidance
About Moonwake Coffee Roasters
Moonwake is a San Jose roastery founded in 2020, offering carefully selected single origins from around the world. Its range spans delicate, tea-like and fruity coffees through to richer chocolate profiles. Traceable sourcing, detailed evaluation and small-batch roasting support a simple aim: a captivating cup and a moment...
Roaster notes
Ecuador – Finca Lugmapata, Anaerobic Washed Sidra
Tastes Like — starfruit ⭐️ • bartlett pear 🍐 • yogurt 🍶 • osmanthus 🌸
Size: 8oz / 227g
Roast: Light
Recommended Rest: 4–6 weeks
Region: Pallatanga, Chimborazo, Ecuador
Elevation: 1600–2000 MASL
Producer: Enrique Merino, Finca Lugmapata
Variety: Sidra
Process: Anaerobic Washed
The Merino family’s relationship with coffee stretches back more than 60 years. Enrique’s father planted the first coffee trees on the farm, but as prices fell, he was eventually forced to abandon cultivation. Still, several of those original trees survived—producing just enough cherries each year to cover the estate’s taxes and quietly preserving the family’s agricultural legacy.
Decades later, Enrique returned to those memories of childhood among the remaining coffee plants and made a bold decision: to restore Lugmapata’s coffee lands and rebuild production from the ground up. He began replanting, replacing aging trees with new, high-potential varietals and carefully shaping the farm toward the specialty market. What began as a nod to family heritage has grown into a thriving multigenerational project producing around 150 quintales of green coffee annually.
For this Sidra lot, cherries first undergo a brief aerobic fermentation in sacks. They are then washed, submerged, and placed into sealed tanks for a three-day anaerobic fermentation, allowing the sugars to deepen and the acidity to crystallize into a clean, structured profile.
WHY WE SELECTED THIS COFFEE
This is our first collaboration with Finca Lugmapata, a farm celebrated for its spirit of innovation—from varietal experimentation to its pioneering work with the L1 hybrid. The farm’s precision and commitment to quality shine through beautifully in this anaerobic washed Sidra.
The cup opens with bright, tropical starfruit, crisp and refreshingly clean. As it cools, notes of ripe Bartlett pear bloom, adding a delicate green sweetness. A distinctive yogurt-like creaminess gives the cup remarkable texture—silky, high-bodied, and unmistakably characteristic of Lugmapata’s processing style.
It finishes with floral osmanthus tea, lingering softly and elegantly.
This lot is a stunning expression of both the Sidra variety and the magic of Ecuadorian terroir—refined, complex, and deeply memorable.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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