Ecuador Masterclass - The Merino Family - Finca Lugmapata

Lugmapata - Merino Family

Finca Lugmapata is situated in Pallatanga, Chimborazo, Ecuador, at an elevation of 1,650-2,000 meters above sea level (masl), within the central Ecuadorian Andes. 

Notably, it is the nearest coffee farm to the Chimborazo volcano, the highest peak in Ecuador, and the point geographically closest to the sun (when measured from the Earth's center, it surpasses Mount Everest by 2 kilometers). 

The property has been under the stewardship of the Merino family for nearly a century, with Enrique Merino currently managing operations. Although the farm has been in the family for four generations, commercial coffee production is a relatively recent endeavor, commencing in 2016.

The farm was originally owned by Enrique's great-grandfather. During Enrique's youth, the land was owned by his grandparents, who used it for cattle farming. Following their deaths, members of the Merino family began selling their individual parcels of land. 

However, Enrique's father chose not to sell his share and retained ownership of the property. 

Subsequently, he and his wife relocated to the farm. After Enrique's mother passed away, discussions concerning the farm's future reemerged. Having resided on the property for more than two decades, Enrique's father was hesitant to return to city life, as the farm had become his principal residence.

One afternoon on the farm, Enrique observed several mature coffee trees, approximately forty years old, naturally flourishing and producing viable cherries. This observation inspired Enrique to recognize the farm's genuine potential. 

Consequently, he initiated research and experimentation with coffee cultivation, undertaking an intensive study of farming practices and techniques. He implemented improved agricultural production methods and experimented with different coffee varieties. Enrique initially planted a small plot of coffee on his family's land as a hobby. Soon, this small hobby developed into a significant pursuit. 

In 2012, Enrique planted 20,000 coffee trees and currently maintains an inventory of well over 50,000 planted trees. The farm operates as a family business known as Cafe Merino.

Enrique collaborates with his sister Rosío and his nephew Roberto Vasconez, the next generation, who contribute youth and innovation to the enterprise.

Finca Lugmapata encompasses approximately 90 hectares. In 2023, 20 hectares were planted, which is anticipated to increase production. The current varieties under cultivation include Bourbon Sidra, Typica Mejorado, and Sarchimor. The farm's objective is to establish 60 productive hectares dedicated to coffee cultivation, with all output sold as specialty coffee. 

Finca Lugmapata is a farm spanning approximately 90 hectares. The current cultivation includes Bourbon Sidra, Typica Mejorado, and Sarchimor varieties. In 2023, 20 hectares were planted, and this is expected to lead to greater production. The farm's ultimate goal is to expand its coffee cultivation to 60 productive hectares, with all resulting output sold exclusively as specialty coffee.

Finca Lugmapata is presently the sole coffee-producing farm in the Chimborazo region; however, recent successes suggest this status will soon change. The Merino family actively engages in efforts to enhance the well-being of the residents in and around Pallatanga. 

Their nursery prepares new coffee seedlings—primarily of the Sidra variety—designated for distribution to emerging growers in the area. To further improve the livelihoods of those residing in Pallatanga and the surrounding vicinity, they cultivate and prepare new trees, mostly Bourbon Sidra, in their nursery for new coffee producers in the region. The intent is to educate these individuals on the production of high-quality coffees, fostering the creation of sustainable enterprises and elevating their standard of living.

Processing:

Annually, at harvest time, residents near the farm meticulously select and gather the finest cherries. These are subsequently placed in water baths to facilitate the extraction of the coffee beans. Following this initial stage, the parchment submerges in water for the fermentation process. Fermentation durations range from three to eight days. 

Daily measurements of ambient temperature, Brix level, and pH are conducted to ensure the coffee ferments optimally. Next, the coffee is carefully laid on raised beds within a sterile greenhouse. Here, it is continually monitored under strict surveillance, drying naturally under the sun. 

This controlled drying preserves the beans' aromatic quality and intrinsic excellence. Finally, the coffee is maintained in a climate-controlled environment until it is prepared for shipment to the discerning individuals who will experience this exceptional coffee.

The Varietal

Sidra

Profile 

The coffee begins with a sweet, heady floral aroma, with hints of jasmine and lemongrass. Next, the fragrance is pineapple and tropical fruits. Then, the magic happens in the flavor profile—intensely sweet and tart with florals, honey, and tropical fruit notes. 

The acidity is bright & lovely, with a viscous mouthfeel. The juicy body is supported by a honey-toned sweetness that matches the floral flavor profile. The coffee lingers after every sip with a syrupy, resounding finish.

As a result of the family’s hard work, dedication, and willingness to improve picking, sorting, and processing methods, Finca Lugmapata is gaining the industry’s attention. Their coffee consistently finishes in the top every time they participate in a coffee competition in Ecuador.

Ecuador - Merino Family. - Finca Lugmapata