The origins of the Sidra cultivar are not entirely clear. It is highly probable that this cultivar originated in a research or breeding center in Ecuador and then slowly spread throughout Ecuador and Colombia.

This expertly produced coffee is a wonderful opportunity to capture the essence of the Sidra cultivar in your cup.

It has a uniquely rich character, with warm, buttery notes, yellow floral notes and, depending on the processing method, bright citrus notes or more intense stone fruit aromas.

This small lot from the Hakuna Mutata plot was produced with expert precision, but also with simplicity.

A traditional washed process (dried in clean parchment) with a 12-hour fermentation in cherries, pulped, washed and dried on African beds inside plastic tunnels.

The result in the cup is a wonderful blend of yellow flower and clementine aromas, with a rich, smooth texture and a full, ripe acidity.

Owners : Henry Gaibor & Verena Blasser

Producer : Jose Luis Bravo Chavez

Farm : Maputo

Location : Pichincha, Ecuador

Plot of land : Hakuna Matata

Species : Arabica

Cultivar : Sidra

Process : Dried in clean parchment

Drying : Drying beds in a greenhouse

Altitude : 1,400 - 1,600 m

Harvesting type : Manual

Exporter : Makicuna

Importer : Algrano

Moisture content of green coffee at the time of purchase : 9.9 %

Farm gate price : € 14.37 /kg

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 1400 and 1600m and it's surrounded by protected cloud forests.

The climate 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 Maputo uses a mechanic heat dryer to make sure the right humidity is reached before stabilization.

Maputo is divided in 3 main plots; first one is Maputo 1 which is the land that surrounds Verena and Henry's house as well as the washing, pulping and drying stations. Then there is Hakuna Matata, which was acquired at a more recent date. And last there is Rancho Tio Emilio which is owned by Henry's Brother but managed by Henry and Verena.

Filter coffee
Ratio 1:17
15g of ground coffee
255g of water (between 92-99°C depending on the brewing device)

The brewing device is not very important; we use Orea porcelain for its fast flow rate and design.

The most important thing is to grind the coffee fresh and use soft water.