We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
Farm: Finca Maputo
Region: La Perla, Nanegal, Pichincha
Altitude: 1350 masl
Finca Maputo is a farm and mill owned and operated by Henry Gaibor and his wife, Verena, who also oversee the daily operations of Rancho Tio Emilio, as well as Finca Hakuna Matata.
The couple has a very interesting, somewhat dramatic backstory: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.
The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a very specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist covering the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.
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