ECUADOR Finca Maputo Ma Esther

Processing: Honey;

SCA Score: 88 points

Flavor Profile: Notes of cacao, fresh papaya, delicate vanilla, and dried blueberries.

Maputo Farm is owned by Henry Gaibor and his wife, Verena. They have complete control over the coffee’s wet processing and drying stages. Henry is a trauma surgeon specializing in war injuries, originally from Ecuador, while Verena is a Swiss nurse with experience working in conflict zones. They met while working in the field during a major humanitarian crisis in Burundi. In 1998, they returned to Henry’s home country, Ecuador, where they managed a clinic in Quito for 13 years before deciding to dedicate their time, energy, and resources to another passion: coffee.

Henry and Verena produce their coffee in La Perla, Nanegal, in the Pichincha province. The area where their farms are located has a unique microclimate: although the altitude is relatively low for Ecuador, around 1,350 meters above sea level, humidity levels are high, and visitors often notice the mist drifting over the coffee fields during the afternoons. The nights are much cooler, and this unique combination of environmental factors contributes to the exceptional quality of the coffees produced here.

Maputo Ma Esther is a microlot that highlights the elegance of the Bourbon variety and the natural sweetness achieved through the honey processing method. Cultivated on a carefully maintained plot, this coffee reflects the balance between the local terroir and the meticulous work of the producer. The beans are hand-selected, and the slow drying process on African beds allows the development of a clean aromatic profile and a silky, refined texture.