Ecuador Maputo Typica Washed Anarobic Cardamom Infused
 
A complex and highly expressive coffee with a remarkably clean cup. It combines vibrant, high acidity with a refined sweetness and subtle notes of cardamom. Despite the extended fermentation and the addition of cardamom, the profile remains clean and balanced, with no overtly fermented character.
 
CUPPING NOTES black currant | star fruit | cardamom
PRODUCER Verena Blaser & Henry Gaibor, Finca Maputo
COUNTRY Ecuador
REGION Pichincha, Nanegal
ART Arabica
VARIETÄT Typica
PROCESS washed, anaerobic infused with cardamom
MOUNTING HEIGHT 1300 M.ü.M
QUALITY SCORE 89 points
CONTENT 200 gr
 
Processing
The coffee cherries are selectively hand-picked at optimal ripeness.
Flotation: Dry cherries, leaves and small branches are removed as they float to the surface. The remaining cherries are then washed.
Pulping: The coffee is pulped, leaving the mucilage intact.
The coffee, together with its mucilage, is placed in a fermentation tank. Cardamom is added and thoroughly mixed in. The tank is then sealed airtight and the coffee is left to ferment for 85 hours.
After fermentation, the coffee is washed and dried on African drying beds for approximately 10 days, until it reaches a moisture content of 10–12%. During drying, the coffee is turned every two hours to ensure even drying.
Once dried, the coffee is stored in parchment in GrainPro bags for a minimum of two months before further processing.
 
LIVE TALK WITH THE PRODUCER
 
 
About the Finca Maputo
Verena Blaser is a trained midwife and Henrry Gaipor is a trained surgeon. They met in Burundi during their time with Médecins Sans Frontières and back in Ecuador, Henrry's home country, they worked together as a midwife and surgeon.
 
In 2009, they decided to buy land and do something different. La Perla, a small village north-west of Quito in the province of Pichincha, offered this opportunity. They only found out that they produce speciality coffee when they won first place at the first Taza D'orada, and that their coffee was very well traded afterwards.

There are now 5 people working full-time on the finca all year round and up to 43 pickers during the main harvest. What remains is the high and consistent quality. Finca Maputo consists of four smaller fincas. The different varieties are processed according to variety.