MAPUTO "HAKUNA MATATA" - SIDRA, TRADITIONAL HONEY - ECUADOR

SCENERY
LONDON, ENGLAND

MAPUTO "HAKUNA MATATA" - SIDRA, TRADITIONAL HONEY

GRAPE JELLY
MELON
PASSIONFRUIT CURD

PRODUCER: HENRY GAIBOR & VERENA BLASSER
ORIGIN: ECUADOR
REGION: PICHINCHA, NAPO
FARM: MAPUTO, "HAKUNA MATATA" PLOT
VARIETAL: SIDRA
ALTITUDE: 1400 - 1600 MASL
PROCESS: TRADITIONAL HONEY

ROAST DATE: JUNE 2, 2026

FROM THE ROASTER

WE GOT THE OPPORTUNITY TO RETURN TO THE ESTEEMED FINCA MAPUTO, WHO HAVE SUCCESSFULLY SEEN SOME PODIUM FINISHES IN THE TAZA DORADA (BEST OF ECUADOR COMPETITION) AS WELL AS PLACING IN THE CUP OF EXCELLENCE. RUN BY TWO RETIRED MEDICINES SAN FRONTIÈRES DOCTORS (HENRY IS FROM ECUADOR, HIS WIFE VERENA IS FROM SWITZERLAND - BUT THEY MET DURING THEIR TIME WORKING AS RURAL DOCTORS IN BURUNDI, SHOWING THAT COFFEE AND THE LANDS IT GROWS IN CAN FACILITATE CONNECTIONS IN PRETTY MAGICAL WAYS), MAPUTO SPECIALISES IN EXCELLENT HONEY PROCESSED LOTS, WITH PLOTS GROWING H9, SIDRA, MEJORADO, AND SL-28. HAVING RELEASED THE SL-28 AS AN LCF EXCLUSIVE, WE'RE DROPPING THE OTHER LOT WE PURCHASED FROM THEM - A SUPER FUN SIDRA HONEY. REALLY UNIQUE FLAVOURS - ALL THE BIG PURPLE JAMMY NOTES WE MIGHT EXPECT FROM A FUNKY NATTY, BUT NONE OF THE ACETIC ACID WE'D EXPECT WITH THE FUNK. PURPLE AND CLEAN?? WILD 

WE'RE TASTING BIG PASSIONFRUIT, BUBBLEGUM AND GRAPE AROMATICS. IN THE CUP IT'S SUPER SWEET - WE'RE GETTING PURPLE GRAPE JUICE, A WHITE SUGAR SWEETNESS (TOGETHER, IT REMINDS US A LITTLE OF SHLOER), WITH SUPPORTING NOTES OF NECTARINE, HONEYDEW MELON, AND BLACKCURRANT, ALONGSIDE LEMON/LIME SODA. SUPER BRIGHT AND SWEET, AS IT COOLS BECOMING A LITTLE MORE TEXTURAL AND LESS ACIDITY DRIVEN- WE'RE FINDING PASSIONFRUIT CURD & THE GRAPE NOTE BECOMES MORE LIKE GRAPE JELLY. EVERYTHING ABOUT IT SCREAMS LIKE IT SHOULD BE FUNKY, BUT IT'S ELEGANT, CLEAN AND DELIGHTFUL

PROCESS

TRADITIONAL HONEY: RIPE CHERRIES PICKED AND TAKEN TO THE FARM'S CENTRAL PROCESSING POINT FOR ADDITIONAL HAND SORTING. FLOATED AND SKIMMED BEFORE AN INITIAL 24 HR COOL FERMENTATION UNDERWATER. CHERRIES THEN PULPED WITH ZERO MUCILAGE REMOVAL, AND DRIED ON RAISED BEDS IN PARABOLIC DRYERS UNTIL REACHING AN 18% MOISTURE CONTENT. 
COFFEES ARE THEN SLOWLY FINISHED IN A MECHANICAL DRYER TO A FINAL MOISTURE CONTENT OF 11%, WITH A FINAL 6-8 WEEK REPOSADO IN GRAINPRO TO

HARVEST

25/26 - ARRIVED UK: APRIL 2026. SECOND SEASON BUYING FROM MAPUTO