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Ecuador

GRAPE / ORANGE TEA / CANDIED PAPAYA

Lugmapata Típica Mejorado Anaerobic Washed

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

GRAPE / ORANGE TEA / CANDIED PAPAYA

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
VarietyTipica Mejorado
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 Mejorado is anaerobic washed processed, VERY sweet and complex, with notes of candied papaya, grapes and orange tea, 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:     Tipica Mejorado
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 Mejorado is anaerobic washed processed, VERY sweet and complex, with notes of candied papaya, grapes and orange tea, 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:     Tipica Mejorado
Altitude:    1,800 – 2,000 m.
Process:   Anaerobic Washed 

FAQS

1. What does Lugmapata Típica Mejorado taste like?

Lugmapata Típica Mejorado is vibrant, exceptionally sweet, and beautifully complex, with notes of juicy grapes, orange tea, and candied papaya. Lightly roasted, it offers an exciting combination of tropical fruit sweetness and refreshing citrus character. The result is a clean, elegant, and wonderfully expressive cup that invites you to savor every sip.

2. What makes Lugmapata Típica Mejorado so special?

This coffee comes from Finca Lugmapata, an award-winning farm in Ecuador’s Chimborazo region. After meeting producer Roberto Vásconez in 2018, Great Circle spent six years hoping to share his exceptional coffees. In 2024, that opportunity finally arrived! With its remarkable sweetness, complexity, and clarity, this is a truly special coffee worth discovering.

3. Who is Roberto Vásconez?

Roberto Vásconez is the producer behind Finca Lugmapata in Chimborazo, Ecuador, a region not traditionally recognized for specialty coffee. His dedication to distinctive varieties has earned international recognition, including first place in Ecuador’s 2022 Cup of Excellence for his Sidra coffee. His work celebrates the exciting possibilities of Ecuadorian coffee and the passion behind every exceptional harvest.

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

Lugmapata’s Típica Mejorado 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 candied papaya sweetness, grape-like fruit character, and delicate orange tea notes, while maintaining a remarkably clean cup. It’s complex and expressive without the funky flavors sometimes associated with anaerobic coffees.

5. What’s the best way to brew Lugmapata Típica Mejorado?

With its candied papaya sweetness, juicy grape notes, and delicate orange tea character, Lugmapata is a wonderful coffee for exploring nuanced flavors.

For this light roast, we’d especially recommend Pour Over to highlight its clarity and layered fruit notes, or AeroPress for a rounder expression of its tropical sweetness. Allow the cup to cool slightly to discover even more of its complexity.

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