Ecuador — Enrique Merino Lugmapata Lot 1 Sidra (Anaerobic Washed)

Tastes Like — 🍒 Cherry • 🍮 Caramel • 🍊 Orange

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DETAILS

• Producer: Enrique Merino & Family
• Farm: Lugmapata
• Region: Chimborazo, Ecuador
• Varietal: Sidra
• Process: Anaerobic Washed
• Size: 150g

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INTRO

We are super excited to share this just-landed Ecuadorian gem from famed Cup of Excellence winning farm Lugmapata. Producer Enrique Merino and his family have a long track record of producing fabulous coffees, and this limited lot is truly beautiful. Our first coffee from Lugmapata was their #6 COE winner from the 2023 harvest, and we're proud to continue featuring their efforts.

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THE PRODUCER

Enrique Merino and his family have established a long track record of producing fabulous coffees at Lugmapata, their Cup of Excellence winning farm in Chimborazo. Their commitment to quality and innovative processing techniques has earned them recognition on the international stage, with their #6 COE winner from the 2023 harvest demonstrating the exceptional potential of Ecuadorian specialty coffee.

We cupped this coffee again this morning, and in addition to the resonant flavours of cherry, caramel, and orange, we also tasted apricot, green grape, and an uncommon depth and complexity—testament to the Merino family's dedication to excellence.

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THE PROCESS

The Anaerobic Washed process at Lugmapata involves:

• 🍒 Selective Hand Harvest — Careful picking at peak ripeness
• 👁️ Manual Sorting — Additional sorting before processing
• 🔧 De-Pulping — Mechanical removal of skin and mucilage
• 🧊 Cold Anaerobic Fermentation — 72 hours submerged fermentation at 19–20°C
• ☀️ Covered Drying — Dried under marquesina (covered drying structure)

The cold, submerged fermentation slows the process and increases flavour complexity, creating the uncommon depth characteristic of this lot.

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THE CUP

Resonant flavours of cherry, caramel, and orange with additional notes of apricot and green grape. Uncommon depth and complexity from Cup of Excellence winning farm Lugmapata. A truly beautiful limited lot showcasing the Merino family's long track record of producing fabulous coffees.

Flavour Notes

• 🍒 Cherry
• 🍮 Caramel
• 🍊 Orange

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!