rare
Maputo Typica Honey
This honey-processed Typica, cultivated between 1,300 - 1,500 MASL, features juicy tropical fruits with a deep, soft spice finish.
Finca Maputo, located in La Perla, Pichincha, Ecuador, is the creation of Henry Gaibor and Verena Blasser, and is named after the city where they met while working for Doctors without Borders. The Typica beans undergo a honey process involving initial cherry selection through flotation, 24-hour fermentation, and drying on African beds inside polytunnels. This method ensures a pronounced fruit flavour profile, reminiscent of tinned pineapple and peaches, with a deep, soft spice finish. Given the high humidity, a mechanical drying chamber ensures the desired moisture levels for shipment. Finca Maputo's dedication to quality has earned it national and international acclaim, continuing the consistent excellence seen in previous years, making it a welcome addition to our rare genre.
Store in a cool, dry place.
Once open we recommend using within 7 days.
This honey-processed Typica, cultivated between 1,300 - 1,500 MASL, features juicy tropical fruits with a deep, soft spice finish.
Finca Maputo, located in La Perla, Pichincha, Ecuador, is the creation of Henry Gaibor and Verena Blasser, and is named after the city where they met while working for Doctors without Borders. The Typica beans undergo a honey process involving initial cherry selection through flotation, 24-hour fermentation, and drying on African beds inside polytunnels. This method ensures a pronounced fruit flavour profile, reminiscent of tinned pineapple and peaches, with a deep, soft spice finish. Given the high humidity, a mechanical drying chamber ensures the desired moisture levels for shipment. Finca Maputo's dedication to quality has earned it national and international acclaim, continuing the consistent excellence seen in previous years, making it a welcome addition to our rare genre.
Store in a cool, dry place.
Once open we recommend using within 7 days.
