ORIGIN STORY
Lugmapata Farm
Lugmapata Farm is a long-standing partner of MOMOS COFFEE, located in the high mountains of Ecuador. Through repeated visits, we have seen the farm’s trees, processing facilities, and overall quality approach evolve over time.
Originally, cherries from several nearby farms were collected and processed together. As the farm continued to grow, Rucumapata began to focus more deeply on fermentation, drying, and overall consistency.
Today, the farm manages its own processing space, allowing freshly harvested cherries to be handled on the same day. This has led to a cleaner and more refined cup, with delicate sweetness and clarity.
PROCESS
After harvesting, the cherries are rested for up to one day before going through depulping and washing. They are then dried until the moisture content reaches approximately 11%.
The fermentation time is around 72 hours, followed by a drying period of 14 to 21 days.