VERENA & HENRY GAIBOR | Ecuador | Honey

This coffee comes from the farms Maputo and Hakuna Matata, managed by Henry Gaibor and Verena, who operate their own micromill in Pichincha. Their work is shaped by an unusual path into coffee. Both previously worked in humanitarian medicine and met in Burundi while volunteering. After years running a clinic in Quito, they shifted their focus entirely to coffee, bringing a structured and intentional approach to farming and processing.


Their farms are located in a cloud forest environment where moderate elevation is balanced by high humidity, frequent mist, and cool nights. These conditions slow cherry development and contribute to increased sugar concentration, influencing the final cup profile.


Production is fully controlled on site, from harvest to drying. Cherries are selectively picked at peak ripeness and depulped on the same day. For this honey process, the mucilage is left on the parchment as the coffee dries on patios or raised beds over 20 to 25 days. During this period, the coffee is carefully turned and monitored to ensure even drying and avoid defects.


Henry’s methodical approach and Verena’s organizational precision are reflected in every stage of production. Varieties are planted and managed separately, allowing for clear lot definition and traceability. This microlot structure highlights both the Gesha variety and the specific conditions of their farms.


In Ecuador, where production volumes are relatively small and logistics can be challenging, coffees like this represent a high level of traceability and quality focus. The Maputo and Hakuna Matata farms demonstrate how controlled processing, environmental conditions, and long term dedication can come together to produce distinctive and carefully developed coffees.

FOB Price: 17.83$/kg

We paid: 19,95€/kg

ROASTED COST: 23,17€/kg