Farm Maputo

Farm: Maputo
Producers: Henry & Verena Gaibor
Location: Nanegal, Pichincha – Ecuador
Altitude: 1,300–1,400 masl
Farm Size: 
Varieties: Typica Mejorado, Sidra, Mejorado, Bourbon, Caturra (según lotes)
Processes: Washed with controlled fermentation, Honey, Natural, Experimental fermentations
Annual Production: 

 

About the Producers

Finca Maputo is led by Henry and Verena Gaibor, a couple whose journey into coffee began as a personal and scientific exploration. Both come from medical backgrounds, and this perspective has shaped their approach to coffee production. Their methods are rooted in precision, data collection and an almost clinical focus on understanding how microorganisms, temperature and fermentation variables influence flavor. Over the years, they have transformed Maputo into one of Ecuador’s most respected specialty-coffee farms, recognized across the world for its consistency, cleanliness and innovative processing. Their work has positioned Nanegal as a region capable of producing exceptional coffees with strong identity and traceability.

 

Varieties & Innovation

Finca Maputo cultivates several high-performing varieties, with Typica Mejorado and Sidra being among the most celebrated. These varieties thrive within a cloud-forest ecosystem that offers stable temperatures, high humidity and gentle shade—conditions ideal for slow cherry maturation and elevated sweetness. Innovation is central to the farm’s philosophy. Henry and Verena constantly refine fermentation protocols, testing variables such as extended cherry fermentation, controlled anaerobic stages and flavor development linked to altitude and microclimate. Their scientific mindset has enabled them to achieve consistent cup profiles year after year, often characterized by purity, sweetness and bright aromatics.

 

Processing Approach

Processing at Finca Maputo combines precision, cleanliness and carefully monitored fermentation. Cherries are handpicked at peak ripeness and sorted before entering the post-harvest phase. Washed lots often begin with a floating and density separation process, followed by controlled fermentation periods that highlight clarity and fruit expression. Experimental lots may include extended cherry fermentation or specific combinations of aerobic and anaerobic stages. Drying is executed on raised beds under controlled airflow and shade to preserve flavor and avoid overexposure. This meticulous system results in coffees known for their structure, balance and refined sweetness.

 

Challenges & Climate Adaptation

Producing coffee in a cloud-forest environment requires constant adaptation. Humidity, rainfall and temperature variations must be carefully managed to prevent defects and ensure stable drying. The farm has implemented protective structures, improved drainage systems and fermentation protocols adapted to fluctuating environmental conditions. Their scientific approach allows them to respond quickly to climate challenges by designing processing strategies that maintain cup quality regardless of seasonal shifts.

 

Social & Community Impact

Finca Maputo has played a crucial role in elevating the reputation of Nanegal as a specialty-coffee origin. The Gaibor family supports local employment, provides skill development opportunities and shares processing knowledge with neighboring producers. By demonstrating that high-quality, traceable and innovative coffee can originate from this region, Maputo has inspired a new generation of farmers to pursue specialty-coffee production with intention and technical discipline.

 

What Makes Their Coffee Unique

Maputo coffees are distinguished by their clarity, sweetness and refined structure. The combination of cloud-forest terroir, scientific precision and controlled fermentation results in cups with bright fruit notes, floral aromatics and clean acidity. Each lot reflects not only the characteristics of the variety and microclimate but also the disciplined processing approach that defines the Gaibor family’s work. Their coffees have become favorites among roasters seeking consistency, transparency and expressive flavor.

 

Vision

The long-term vision of Finca Maputo is to continue pushing the boundaries of Ecuadorian specialty coffee while preserving the integrity of its terroir. The Gaibor family aims to expand scientific research in fermentation, elevate the educational impact of their work and strengthen Nanegal’s reputation as a world-class coffee region. Their goal is to produce coffees that honor the land, uplift the community and inspire innovation across the industry.