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Personal note: This is my first Merino family coffee that I have got to roast! This coffee roasts so beautifully.
Currently only Offered in 4oz size!
From a cup of excellence winning farm! Finca Lugmapata has placed in the top 10 multiple years, including winning 1st place in 2022.
The farm is owned by the Merino siblings, Enrique and his sister. Finca Lugmapata is situated in high altitude terrain that provides a great microclimate for growing coffee. A nearby river also provides water for irrigating the plants. One of the Merino family’s key goals is environmental sustainability. They carefully choose the inputs they use and apply sustainable practices at the farm, such as treating the coffee pulp to recycle it as compost.
According to Enrique, the Typica Mejorado variety was developed in Ecuador. It originated from a Nestlé experimental farm and is a mix of Ethiopian genetics crossed with local Typica (also known as Typica Criollo). The result is a cup profile that’s sweet, with juicy acidity and a delicate, complex character.
This particular coffee was fermented in an anaerobic environment in cherry for 7 days before being depulped, washed, and dried on raised beds.
Personal note: This is my first Merino family coffee that I have got to roast! This coffee roasts so beautifully.
Currently only Offered in 4oz size!
From a cup of excellence winning farm! Finca Lugmapata has placed in the top 10 multiple years, including winning 1st place in 2022.
The farm is owned by the Merino siblings, Enrique and his sister. Finca Lugmapata is situated in high altitude terrain that provides a great microclimate for growing coffee. A nearby river also provides water for irrigating the plants. One of the Merino family’s key goals is environmental sustainability. They carefully choose the inputs they use and apply sustainable practices at the farm, such as treating the coffee pulp to recycle it as compost.
According to Enrique, the Typica Mejorado variety was developed in Ecuador. It originated from a Nestlé experimental farm and is a mix of Ethiopian genetics crossed with local Typica (also known as Typica Criollo). The result is a cup profile that’s sweet, with juicy acidity and a delicate, complex character.
This particular coffee was fermented in an anaerobic environment in cherry for 7 days before being depulped, washed, and dried on raised beds.