Ecuador Typica Honey Finca Hakuna Matata
Maputo Farm, located in La Perla, Nanegal in the Pichincha region of Ecuador at 1350 MASL, is run by a husband and wife team who previously worked as a surgeon and a midwife. Coffee on the farm began almost by chance after they discovered a few coffee plants growing on their land. What started as curiosity slowly developed into a serious dedication to producing coffee.
Today the farm is managed year-round, with harvest seasons requiring the coordination of 20–40 pickers each day while overseeing processing at the wet mill, fermentation, pulping, washing, and careful drying. Outside of harvest the work continues with pruning, fertilizing, planting new trees, and maintaining the fields. For the producers, coffee is not only about the crop but also about community, providing jobs for people in the surrounding countryside and maintaining long-term relationships with the buyers who support their work year after year.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Pichincha ,Nanaegal, La Perla
Country: Ecuador
Producer: Henrry Arturo Gaibor Coloma and Verena Blaser
Mill: Finca Maputo
Process: Honey
Varietal: Typica
Harvest date: Sept 2025
Volume Purchased:150kg
About the farm: Honey Traditional
Drying time: 10-14 days
Drying Temperature: 20 - 36 ºC approx
Humidity: n/a
Density: 599ml
Water Activity: 0.60
Stabilization: 20 days
Elevation: 1350-1400 masl
Temperature: 16-24 ºC.
Total trees: 17 ha , about 42500 plants Sidra, Caturra, SL-28. Yellow Borbon, new plants Pink Borbon, Hybrids from Nestle, new plants Geisha
Other trees: Banano, Yuca, Citrics, Cardamomo
Taste Cup Profile
Lim - Slight Lavender - Dark Chocolate _ Ripe Mango
Processing Cup Effect : 3
Sweetness : 7
Acidity : 7
Clarity : 8
Aftertaste : 7
Floral : 7
Spice : 6
Internal Cup Score : 88
Bean: 77 Ground:117
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
N/A
FOB : $8.09LB / $17.83KILO
N/A
Our Cost Of Green : $9.60LB / $21.16KILO
Roasted cost 9% : $10.46LB / $23.06KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
By chance and curiosity when we bought a piece of land there were some coffee plants so we started by hobby and then we grow up.
What makes this harvest or lot different from others?
The only difference is in the cup. Different fermentations, different cups ! But sometimes we do exactly the same process and the results are different . Weather and temperature can not change.
What would you say separates your coffee from others?
Each farm has its particularities which is noticeable in the cup. We are committed in traceability and continuity year after year producing high quality .
What does your day consist of managing the farm or farms?
Hard work 365 days a year .The working days are very different during harvest than out of harvest. During harvest we have to organize and supervise the pickers ( 20 -40 per day) Supervise the work in the wet mill ,different fermentations ,washing time, pulping etc. Helping in the drying rooms control of humidity and quality. In the night we have to continue with administrative work . Every 2 months we have to cut the herbs between the coffee plants. Outside of harvest crowning, fertilizing and pruning must be done . We also grow our new plants. All this work must be organized and supervised in the field . And at the end of the week we have to pay all the workers and pickers. Samples must be prepared for cupping and buyers
What opportunities are you looking for from people who buy your coffee or work with you currently?
That they have respect for coffee and recognize the hard and important work of the coffee growers and that they pay an adequate price ( if possible ahead of time)so that farmers can make a small profit and continue in coffee farming.
Where does your sense of passion for coffee come from?
There is no better drink than coffee ! Coffee brings people together . Plants are similar to people who need care otherwise they get sick. With the same passion we worked as a Surgeon and a Midwife we work on the farm and care about the coffee plants. Producing coffee is a social work because it generates many jobs. People, especially women in the countryside, need jobs. It is very satisfying to help them. We met a lot of very nice people who work in coffee from all over the world .
Are you looking to grow relationships with long-term partners?
We have long term relationships with our buyers. That is very important! Since our first coffee production in 2011 Cafeimports has been our most important buyer. Since the same time we have also had small buyers in Switzerland . Today I know what aromas in the cup they are looking for. In China we have a client who doesn't even ask for samples. He has confidence in our quality. Fidelity is very important for us.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
Enjoy the coffee Behind a cup of coffee there is years of hard work done by the coffee grower , the most important person in the production chain but who earns the least.