Ecuador: Finca Hakuna Matata

Microlot Finca Hakuna Matata

Producer: Henry Gaibor and Verena
Region: La Perla, Nanegal, Pichincha
Country: Ecuador
Process: Washed
Variety: Sidra
Altitude: 1350 MASL

PROCESSING

For washed process coffees, cherries are harvested, floated, and depulped within 24 hours. They are then left to ferment for 24–36 hours. After fermentation, they are washed in water to fully remove the mucilage. Finally, the parchment coffee is dried on patios until the moisture content reaches roughly 10–12%.

ABOUT HENRY GAIBOR AND VERENA

The farms Hakuna Matata are owned and operated by Henry Gaibor and his wife, Verena. Their path to coffee is nothing short of remarkable. The couple first met in Bujumbura, Burundi, in 1996, when they were both volunteering for Doctors Without Borders. Henry is a war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis. In 1998, they returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee.

Henry is extremely methodical and just as dedicated to his coffee production as he was to his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure. Together, they are doing everything right when it comes to picking, processing, and drying coffees. They grow several different varieties, which are clearly divided and marked on their properties: Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.

The couple operates their farms in La Perla, Nanegal, in the province of Pichincha, relatively close to the border of Colombia. The area has a specific microclimate: even though it's relatively low altitude for Ecuador at 1350 meters, humidity is high and visitors often see mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, and this unique combination of characteristics gives their coffees a very special quality.

ABOUT SIDRA

Sidra is a relatively new arabica variety that has gained attention in recent years for its distinctive sensory profile. Developed in Ethiopia, it is prized for delivering bright, tea-like clarity and complex floral and fruit-forward characteristics. Sidra excels at higher elevations and produces coffees with pronounced acidity and refined cup complexity. The variety is particularly well-suited to washed processing, where these delicate nuances shine through. In the right conditions—such as those found in Ecuador's misty mountain terroir—Sidra reveals layers of sweetness balanced with vibrant acidity and unique flavor depth.

FLAVOR NOTES

BURNT SUGAR, DARK CHOCOLATE, BERGAMOT