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Ecuador

LYCHEE / APRICOT / BUTTERSCOTCH

Lugmapata Sidra Anaerobic Washed

$ 25.00
COE FARM 🏆
Free shipping on 2+ bags.

LYCHEE / APRICOT / BUTTERSCOTCH

Cup profile: Fruity and Expressive
ROAST LEVEL
Light
Grind Type
Size

SUGGESTED BREW METHOD

Pour OverDripAeroPress

See all brew guides

COFFEE DETAILS
OriginEcuador
RegionChimborazo
ProducerRoberto Vasconez / Finca Lugmapata
VarietySidra
ProcessAnaerobic Washed
Elevation1,800 - 2,000 m

Story

Cup of Excellence Winning Farm
Roberto Vasconez first reached out to us in 2018, letting us know he would be in Miami, and asking if he could visit us. When he visited, he told us about his farm Lugmapata, and the fact that it is located in a region (Chimborazo) that was historically not that known for growing coffee, like Pichincha and Loja. He said he grew a variety called “Sidra” and “Tipica Mejorado”, which back in 2018 was not as well known. We had a great meeting, and he left us some samples.  The beans were elongated, similar to Gesha. We roasted and cupped the coffees and WHOOEEE!! We did not expect them to be as spectacular as they were. Since then, we’ve been trying to buy coffee from Roberto every single year, but he never had enough.  In 2022, Roberto’s Sidra wins #1st place in Ecuador’s Cup of Excellence! He’s also placed in the top 10 with a unique variety they call L1.

Fast forward to 2024, 6 years after meeting Roberto, and we FINALLY were able to buy some of his coffee. We bought some Tipica Mejorado and Sidra.

This anaerobic washed processed Sidra is sweet and complex, with notes of lychee, apricot and butterscotch, and clean, not funky. Arguably (depending on your taste preference) the “best” coffees we’ve ever had on the menu. Its a pricy coffee but well worth it, these are 6oz. bags to try to keep the per bag price not so high. Enjoy!

Location:  Chimborazo, Ecuador
Producer: Roberto Vásconez/Finca Lugmapata
Variety:     Sidra
Altitude:    1,800 – 2,000 m.
Process:   Anaerobic Washed 
Grind Type
Size

Story

Cup of Excellence Winning Farm
Roberto Vasconez first reached out to us in 2018, letting us know he would be in Miami, and asking if he could visit us. When he visited, he told us about his farm Lugmapata, and the fact that it is located in a region (Chimborazo) that was historically not that known for growing coffee, like Pichincha and Loja. He said he grew a variety called “Sidra” and “Tipica Mejorado”, which back in 2018 was not as well known. We had a great meeting, and he left us some samples.  The beans were elongated, similar to Gesha. We roasted and cupped the coffees and WHOOEEE!! We did not expect them to be as spectacular as they were. Since then, we’ve been trying to buy coffee from Roberto every single year, but he never had enough.  In 2022, Roberto’s Sidra wins #1st place in Ecuador’s Cup of Excellence! He’s also placed in the top 10 with a unique variety they call L1.

Fast forward to 2024, 6 years after meeting Roberto, and we FINALLY were able to buy some of his coffee. We bought some Tipica Mejorado and Sidra.

This anaerobic washed processed Sidra is sweet and complex, with notes of lychee, apricot and butterscotch, and clean, not funky. Arguably (depending on your taste preference) the “best” coffees we’ve ever had on the menu. Its a pricy coffee but well worth it, these are 6oz. bags to try to keep the per bag price not so high. Enjoy!

Location:  Chimborazo, Ecuador
Producer: Roberto Vásconez/Finca Lugmapata
Variety:     Sidra
Altitude:    1,800 – 2,000 m.
Process:   Anaerobic Washed 

FAQS

1. What does Lugmapata Sidra Anaerobic Washed taste like?

Lugmapata Sidra is vibrant, sweet, and beautifully complex, with notes of lychee, juicy apricot, and rich butterscotch. Lightly roasted, it offers an exciting balance of tropical fruit sweetness, delicate acidity, and a smooth, lingering finish. The result is an elegant, expressive cup that makes every sip feel special.

2. What makes Lugmapata Sidra so special?

This coffee comes from Finca Lugmapata, an award-winning farm in Ecuador’s Chimborazo region. Its exceptional Sidra variety earned first place in Ecuador’s 2022 Cup of Excellence, showcasing the remarkable quality Roberto Vásconez has achieved. With its extraordinary sweetness, complexity, and clarity, it’s a beautiful opportunity to experience one of Ecuador’s most exciting specialty coffees.

3. Who is Roberto Vásconez?

Roberto Vásconez is the producer behind Finca Lugmapata in Chimborazo, Ecuador, a region historically less recognized for specialty coffee. After meeting Roberto in 2018, Great Circle spent six years hoping to bring his coffees to its community. That dream finally became reality in 2024! His story celebrates dedication, meaningful relationships, and the passion behind exceptional coffee.

4. What is anaerobic washed processing, and how does it affect this coffee?

Lugmapata’s Sidra variety grows at 1,800–2,000 meters above sea level and undergoes anaerobic washed processing, combining oxygen-restricted fermentation with washed processing. This approach helps develop its lychee sweetness, juicy apricot character, and rich butterscotch notes while maintaining beautiful clarity. The result is sweet, complex, and remarkably clean, without the funky flavors sometimes associated with anaerobic coffees.

5. What’s the best way to brew Lugmapata Sidra Anaerobic Washed?

With its delicate lychee notes, juicy apricot sweetness, and rich butterscotch finish, Lugmapata Sidra is a wonderful coffee for exploring bright, layered flavors.

We especially recommend Pour Over to highlight its tropical fruit clarity and elegant sweetness, or AeroPress for a rounder cup that brings its apricot and butterscotch notes forward. Let it cool slightly to discover even more of its complexity.

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B
Ben Wilkinson (United States)
Whole Bean / 6 oz
Awesome light roast

They werent kidding... definitely one of the best light roasts I've had. Worth the price.

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