{"product_id":"ecuador-maputo-hakuna-matata-sl-28-25-26","title":"Ecuador - Maputo \"Hakuna Matata\" SL-28 [25\/26]","description":"\u003cp\u003e\u003cstrong\u003eLAST BATCH ROASTED 13\/05\/26\u003cbr\u003eLONDON COFFEE FESTIVAL FEATURE RELEASE:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe had this delightful lot from Finca Maputo last season, and we really enjoyed the fresh crop samples so it felt like a no-brainer to bring it back for this latest harvest. Run by two retired Medicines San Frontières doctors, \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMaputo 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003e\u003cspan style=\"font-weight: 400;\"\u003eBrew Guide:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBest Brewed with: Filter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLightest Roast Influence: We've been experimenting with this profile, and found it benefited from a \u003cem\u003etouch \u003c\/em\u003eof extra development - not quite enough to kick it into the \"light\" category for us, but that the other end of lightest was a little bit lacking. We're emphasising acidity peak for this coffee\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eBest Rested: 3-4 weeks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFilter: 64g\/L, 92°C when fresh but when well rested you can go down to 90-91°C\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEspresso: 18g\/45g\/24-30s - classic style a touch better, can be a great turbo too\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe’re tasting: \u003cspan\u003eSweet and sticky aromatics - raspberry jam, milk chocolate and ripe fig. In the cup it's juicy - we're finding blood orange acidity and sweetness, stewed apple and quince while hot, with a chewy wine-gum esq sweetness, as it cools becoming more like cherry jam and hibiscus, with some nectarine sweetness\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"font-weight: 400;\"\u003eTraceability\u003c\/span\u003e\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; table-layout: fixed;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eCountry of Origin:\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eEcuador\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eRegion:\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003ePichincha, Napo, \u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eProducer:\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eHenry Gaibor \u0026amp; Verena Blasser\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eFarm:\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eMaputo\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eVariety:\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eSL-28\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eElevation:\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003e\u003cspan\u003e\"Hakuna Matata\" plot - 1400 - 1600 MASL\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eProcess:\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eTraditional 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCherries then pulped with zero mucilage removal, and dried on raised beds in parabolic dryers until reaching an 18% moisture content.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffees 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\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eImport Partner:\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003eMakicuna\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #000;\"\u003e\n\u003ctd style=\"padding: 10px; border-image: initial; vertical-align: middle; width: 47.4729%; white-space: nowrap; border: medium none currentcolor;\"\u003e\n\u003ch5 style=\"margin: 0;\"\u003eHarvest\u003c\/h5\u003e\n\u003c\/td\u003e\n\u003ctd style=\"padding-top: 10px; padding-right: 10px; padding-bottom: 10px; border-image: initial; vertical-align: middle; width: 52.1661%; border: medium none currentcolor;\"\u003e\u003cspan\u003e25\/26 - Arrived UK: April 2026. Second season buying from Maputo\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Story\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEcuador'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.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003ePichincha, 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.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eFinca 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.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eHenry 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.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eFinca 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. \u003cbr\u003e\u003cbr\u003e\u003cspan\u003eYou may have noticed we're a sucker for SL-28 grown outside of Kenya - we think some intriguing alternative presentations can be provided through the alternative climates and processing outside of its native land.\u003c\/span\u003e\u003c\/p\u003e","brand":"Scenery Coffee","offers":[{"title":"100g Wholebean","offer_id":56781738180988,"sku":"MPTSL28100","price":12.0,"currency_code":"GBP","in_stock":false},{"title":"200g Wholebean","offer_id":56755335463292,"sku":"MPTSL28200","price":23.0,"currency_code":"GBP","in_stock":true},{"title":"500g Wholebean","offer_id":56755335496060,"sku":"MPTSL28500","price":55.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0779\/1961\/7334\/files\/ecuador_hakuna_matata_sl28_shopify.png?v=1778853094","url":"https:\/\/scenery.coffee\/products\/ecuador-maputo-hakuna-matata-sl-28-25-26","provider":"Scenery Coffee","version":"1.0","type":"link"}