Ecuador Finca Maputo

Typica is one of the oldest and most historically significant varieties of Coffea Arabica. Originally from Ethiopia, it was planted in Yemen and later transplanted to Java by the Dutch in the 17th century before spreading across the coffee-growing world. It's not the easiest variety to grow, lower yielding and more susceptible to disease than modern cultivars, but in the right conditions it produces cups of exceptional clarity and elegance. At Maputo, those conditions are clearly being met.

Pichincha sits in the northern highlands of Ecuador's Andean Plateau in the cloud forest, a region better known for its volcanoes and rose farms than its coffee. At around 1,350 metres it's relatively low by Ecuadorian standards, but what the area lacks in altitude it makes up for in microclimate. Afternoon mist regularly rolls across the fields, humidity stays high, and cool nights gently stress the plants into producing more sugars per cherry. The result is a growing environment that punches well above its elevation.

Washed processing is the standard in Ecuador, with cherries depulped, fermented, and washed before being dried on patios or raised beds. What sets this lot apart is the intentional use of anaerobic fermentation, where freshly harvested cherries are sealed in containers before washing. This oxygen-free environment has a distinct impact on the flavour profile, increasing fruit intensity, brightening acidity, and adding a slight fullness to the body. It's a deliberate and controlled intervention that adds another dimension to an already exceptional lot.

Henry and Verena Gaibor are the kind of producers who raise the bar for everyone around them. Trained in medicine and shaped by years of working in humanitarian crises, they brought the same discipline and attention to detail to coffee farming. They grow several clearly divided and labelled varieties across their two farms, including Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra, and manage their own processing from cherry to dried bean. Their commitment to doing things right at every stage is exactly why this microlot cups the way it does.