“Exceptional Coffee for the Adventurous Explorer”

We’re excited to welcome back another staff and customer favorite from Finca Hakuna Matata (yes, that’s the name of the farm, like the song, which is Swahili for "no worries") and Finca Maputo, owned by Henry and Verena Gaibor. They also operate a micromill and control their own wet-milling and drying.

The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine. They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland. They met in the field during a humanitarian crisis in Burundi. In 1998, the two of them 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 used to be about 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. The Gaibors grow several different varieties, which are clearly divided and marked on their properties: Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.

Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. Despite its relatively low altitude for Ecuador (1,350 meters above sea level), the area where the farm is located has a very specific microclimate with high humidity and mist covering over the coffee fields in the afternoons. Evenings become much cooler as well, and this unique combination of characteristics give the coffees from Finca Hakuna Matata a very special quality.

When brewed, this honey processed coffee is juicy and sweet with notes of ripe strawberry and nectarine. Hints of watermelon and tropical fruit emerge as it cools, and the coffee continues to sweeten, becoming straight up candy-like.