Maputo 2*200gr

Our next white series is a double release. Two coffees from the same farm, processed in the same way but different varieties. When deciding what the next coffee was going to be, we cupped a bunch of samples from Ecuador and were just going to pick one. But tasting both these honey processed lots side by side it was super interesting to really understand the impact of the variety on the taste profile. 

The honey process gives both coffees an incredibly high sweetness reminiscent of ripe peaches. The Typica Mejorado is an excellent example of the variety showcasing the beautifully herbal florals we so love about these kinds of coffees. The Sidra is equally floral but in a totally different way. Here we find the red florals, like hibiscus, that are in our experience typical for the Sidra variety.

Finca Maputo was named after the city where Verena and Henry met for the first time when they were working for Doctors without Borders in Mozambique. After many years of work in West Africa, the couple moved to Ecuador, Henry's home country, where they opened a clinic just north of Quito.

It was soon after moving back to Ecuador that Verena and Henry started taking interest in growing coffee, and after the clinic was well established in 2011 they began with their coffee venture.

Maputo is now one of the best exponents of Specialty coffee in the country. Verena and Henry have inspired many people to begin producing coffee, their methodical approach to farming has earned them recognition in the national and international market having won many prices in Taza Dorada and Cup of Excellence.
The farm is located on the western foothills of the Andes, 2 hours North West from Quito. It sits between 1300 and 1500m and it’s surrounded by protected cloud forests. The climate here is very humid and rainfall is very high, making it a challenge when the drying process takes place or when producing Honeys. This is why at Maputo uses a mechanic heat dryer to make sure the right humidity is reached before stabilisation.