We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer: Henry & Verena Gaibor
Farm: Finca Hakuna Matata
Region: La Perla, Nanegal, Pichincha
Varietal: Typica
Process: Washed Anaerobic Fermentation
Altitude: 1350 masl
 
We are thrilled to welcome back a coffee this year from the wonderful producer team of Henry & Verena Gaibor from Pichincha, Ecuador. Henry and Verena met in Burundi in 1996 working for Doctors Without Borders and the name of their farm Hakuna Matata gives a nod to this time in Africa. The Gaibor's operate a micromill and control their own wet-milling and drying from all three of the farms they operate in the La Perla town area.
 
We featured a washed anaerobic lot from their sister farm Rancho Tio Emilio last year and were wowed this year by a Typica lot from Hakuna Matata in this same washed anaerobic style of the Typica varietal that leads to a densely sweet coffee full of fruit and floral notes. 
 
For their anaerobic-environment fermentation process, the coffee is depulped and placed in airtight, sealed tanks to ferment for 37 hours being washed and dried on raised beds in solar dryers.