JOT

Lugmapata — Lot 1

Chimborazo, Ecuador · Anaerobic Washed Sidra

High in the Ecuadorian Andes, mornings arrive slowly. Cool air drifts across the slopes, and coffee cherries ripen at their own quiet pace.

This lot comes from Finca Lugmapata, the farm of Enrique Merino and his family in the Chimborazo region of Ecuador. Over the past decade, the Merino family has become known for producing some of the country’s most expressive coffees, combining careful farming with extremely precise fermentation.

The coffee is grown from the Sidra variety, a cultivar celebrated in Ecuador for its elegant aromatics and vibrant structure. In the cup it feels both vivid and composed. The first sip reveals bright cherry and orange, followed by a soft, rounded sweetness of caramel. As the coffee cools, more delicate fruit notes appear — apricot and green grape, giving the cup a layered sweetness and a long, clean finish.

After harvest, cherries are carefully hand-picked and sorted before being depulped. The coffee then undergoes a slow submerged cold fermentation at approximately 19–20°C for around 72 hours, allowing complexity and clarity to develop. The parchment is then dried slowly under covered patios (marquesinas) until the coffee reaches optimal stability.

The result is a cup that feels vibrant yet refined — a beautiful expression of Ecuador’s Sidra variety and the meticulous work behind it.

Bright fruit.
Soft caramel sweetness.
Elegant structure.