Hakuna Matata

This coffee was produced by Henry Gaibor and Verena Blaser at Hakuna Matata in Nanegal, Ecuador. Henry and Verena operate their own micromill across two farms, Maputo and Hakuna Matata, giving them full control over their wet-milling and drying. From this farm comes a lactic fermentation washed Typica Mejorado grown at 1,350 MASL, showcasing the deep sweetness this varietal is becoming known for.

Cherries were harvested at peak ripeness and floated to remove low-density fruit and defects before being depulped on the same day as harvest. The coffee then underwent an 85-hour wet fermentation in a 2% salt solution. After fermentation, the parchment was washed and moved to raised beds, where it dried for 7 to 10 days with turning every two hours to ensure even moisture reduction.

In the cup we find pear, toffee and rosemary. Delicate pear-like acidity opens things up, followed by a deeply sweet mid-palate with cooked caramel flavours and a buttery texture. The finish is clean but distinctive, slightly herbal with a citrusy edge, reminiscent of fresh rosemary.

All our coffees are sold as whole beans.