ECUADOR HAKUNA MATATA FILTER
- Description
- Specifications
- Contents
Delicate and complex, with notes of cherry cola, macadamia, and rose. It has a wine-like acidity, a candy-like sweetness, and a silky mouthfeel.
Growing Region: La Perla, Nanegal, Pichincha, Ecuador
Farm: Maputo & Hakuna Matata
Elevation: 1,350 m
Variety: Sidra
Process: Honey
Farm Photos: Cafe Imports
Roasted coffee beans
*Flavor profile (Coffee beans contain no additives)
Hakuna Matata
MaputoandHakuna Matataare owned and operated byHenry and Verena Gaiborin La Perla, Nanegal, within Ecuador’s Pichincha province. The couple runs their own micromill and manages every stage of production, from harvesting and processing to drying. Their remarkable story began while volunteering with Doctors Without Borders in Burundi before eventually returning to Ecuador and dedicating themselves to specialty coffee. The region’s unique microclimate, characterized by high humidity, frequent mist, and cool nights, creates ideal conditions for producing exceptional coffees.
Variety
This lot features theSidravariety, one of Ecuador’s most celebrated coffee cultivars. Known for its elegant fruit character, floral complexity, and vibrant acidity, Sidra has gained recognition among specialty coffee producers worldwide. The cool climate and unique growing conditions of Nanegal help bring out the variety’s distinctive and expressive cup profile.
Processing
This coffee was processed using theHoney method. Ripe cherries are depulped shortly after harvest and then dried with a portion of the fruit mucilage still attached to the beans for approximately 20–25 days. This process combines the clarity of washed coffees with the sweetness and texture often found in naturals. The result is a vibrant cup with notes of cooked cherry, dried cranberry, mild cacao, and Kahlúa, supported by bright tart acidity and a mellow candy-like sweetness.
