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Ecuador
BlackcurrantLemonLimeMelonNectarinePassion Fruit
Ecuador - Maputo "Hakuna Matata" Sidra
£14.00 – £62.00£31.00/250g
Process:Honey
Varietal:Caturra,SL28,Typica
Scenery
| Format | Price | /250g |
|---|---|---|
| 100g | £14.00 | £35.00 |
| 200g | £26.00 | £32.50 |
| 500g Best | £62.00 | £31.00 |
Finca Maputo specialises in excellent honey processed lots, with plots growing H9, Sidra, Mejorado, and SL-28, and they've successfully seen some podium finishes in the Taza Dorada (Best of Ecuador competition) as well as placing in the Cup of Excellence.
Having added several new producers to our Ecuadorian sourcing roster last season, with this latest harvest we requested more variety samples to go deeper on each individual farm. This Sidra honey lot absolutely jumped from the table on preshipment, and it's landed (to our minds) absolutely singing. What we most enjoy about this coffee is every flavour call we have should be screaming very funky but we find it free of acetic/stressed yeast tones - just loud and clear super purple flavours. Belter
We've got an excess of SL-28 bags leftover from LCF so we'll be running a tasty discount on those when bought with the Sidra, while stocks last.
Best Brewed with: Filter
Lightest Roast Influence: Lighter than the SL-28, we've treated this coffee delicately - the slightly longer softer profile that we find works best for Ecuador combined with a lower end temperature, making sure we're not eating our words on the presence of funk. Juice maxing
Best Rested: 3-4 weeks
Filter: 64g/L, 92°C when fresh but when well rested you can go down to 90-91°C
Espresso: 18g/45g/24-30s - classic style a touch better, can be a great turbo too
We’re tasting: Big passionfruit, bubblegum and grape aromatics. In the cup it's super sweet - we're getting purple grape juice, a white sugar sweetness (together, it reminds us a little of shloer), with supporting notes of nectarine, honeydew melon, and blackcurrant, alongside lemon/lime soda. Super bright and sweet, as it cools becoming a little more textural and less acidity driven- we're finding passionfruit curd & the grape note becomes more like grape jelly. Everything about it screams like it should be funky, but it's elegant, clean and delightful
Country of Origin: |
Ecuador |
Region: |
Pichincha, Napo, |
Producer: |
Henry Gaibor & Verena Blasser |
Farm: |
Maputo |
Variety: |
Sidra |
Elevation: |
"Hakuna Matata" plot - 1400 - 1600 MASL |
Process: |
Traditional Honey: Ripe cherries picked and taken to the farm's central processing point for additional hand sorting. Floated and skimmed before an initial 24 hr cool fermentation underwater. Cherries then pulped with zero mucilage removal, and dried on raised beds in parabolic dryers until reaching an 18% moisture content. Coffees are then slowly finished in a mechanical dryer to a final moisture content of 11%, with a final 6-8 week reposado in Grainpro to stabilise |
Import Partner: |
Makicuna |
Harvest |
25/26 - Arrived UK: April 2026. Second season buying from Maputo |
Ecuador's coffee industry has experienced significant growth in specialty production over the past two decades, with farms increasingly focusing on high-altitude microlots and distinctive processing methods. The country's position on the equator creates unique growing conditions, whilst volcanic soils and diverse microclimates have established Ecuador as an emerging specialty origin.
Pichincha, in particular, has gained recognition for innovative producers transitioning from traditional commodity production to specialty-grade coffees, with many farms implementing sustainable practices and direct trade relationships. Competition successes in Taza Dorada (Ecuador's national competition) and Cup of Excellence have elevated the country's international profile.
Finca Maputo operates in the cloud forests of Pichincha province, approximately two hours northwest of Quito in the village of La Perla, Nanegal. The location experiences a distinctive microclimate characterised by persistent afternoon mist, extremely high humidity, and significant diurnal temperature variation. Volcanic soils provide mineral-rich growing conditions, whilst the cloud forest environment creates natural shade and moisture retention. The area receives very high rainfall, creating challenges for processing operations, particularly honey and natural methods. Protected cloud forests surround the farm, contributing to biodiversity and microclimate stability.
Henry Gaibor, an Ecuadorian trauma surgeon, and Verena Blaser, a Swiss nurse, established Finca Maputo after careers in humanitarian medicine. The pair met in 1996 whilst volunteering for Doctors Without Borders in Bujumbura, Burundi, during a humanitarian crisis. Henry previously served as a war trauma surgeon in Maputo, Mozambique, from 1992-1996 during the civil war, providing the farm's namesake. Following their return to Ecuador in 1998, they operated a medical clinic north of Quito for 13 years before transitioning to coffee production in 2011. Their medical training influences their methodical approach to farm management and quality control protocols. The operation has achieved recognition in national and international competitions, including podium finishes in Taza Dorada and placements in Cup of Excellence.
Finca Maputo encompasses three distinct plots: Maputo 1 surrounds the main residence and houses all processing infrastructure; Hakuna Matata represents a more recent acquisition; and Rancho Tio Emilio, owned by Henry's brother José Gaibor but managed by Henry and Verena. The farms cultivate clearly demarcated plots of multiple varieties including SL-28, Typica, Bourbon, Sidra, and Caturra. The challenging high-humidity environment has necessitated innovative drying protocols, with the farm developing specialised infrastructure including polytunnels and mechanical drying chambers to achieve consistent moisture levels and coffee stability.