Ecuador - Maputo SL-28

Brew Guide:

Best Brewed with: Filter

Light Roast Influence: We've slowed down the roast a smidgen and kept the coffee in the roaster a touch longer at the end - we're finding the joyous quality of this coffee comes more from how sweet it is, rather than screaming acidity.

Best Rested: 3-4 weeks

Filter: 62g/L, 94°C when fresh but when well rested you can go down to 90-91°C

Espresso: 18g/42g/29-34s - classic style

We’re tasting: Concentrated orange oils and muscovado aromatics, in the cup silky smooth body, white chocolate hazelnut crème, dried raspberry, pomegranate, blood orange acidity, and a sugary note that reminds us of multifloral raw honey, with some marshmallow as it cools. Very sweet & eminently chuggable

Traceability

The Story

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.

You 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.