Recommended Roast Level:
This is the first Ecuadoran coffee we have offered in a very long time, and I forgot how delicious coffee from this country can be. The cup it brews is rich, smooth, and carries a bright acidity. What makes this coffee special is the complex, caramel sweetness that pops out at you when you take your first sip. The flavors of dark chocolate adds a richness to the coffee that complements the fruity, lemon-like flavors perfectly. We chose a light roast for this bean to achieve that sweet and vibrant flavor profile.
Note, that we were only able to get a limited amount.
Finca Maputo Coffee Production:
Finca Maputo is owned by Henry Gaibor and his wife, Verena, who oversee the daily operations of Henry's brother's farm, Rancho Tio Emilio, as well as their own land at Maputo and Hakuna Matata. They operate a micro mill and control their own wet-milling and drying.
The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.
Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing "some of the best coffees I have ever tasted." The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.
Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.
For their anaerobic-environment fermentation process, the coffee is de-pulped and placed in airtight, sealed tanks to ferment for 37 hours being washed and dried on raised beds in solar dryers.
||Washed (Wet Process)
||Caramel, Chocolate, Lemon
||Bold, Complex, Juicy
|Recommended Brew Methods:
||Drip, Espresso, Pour Over
||La Perla, Nanegal, Pichincha