This coffee was produced by Henry Gaibor and Verena Blaser at Finca Maputo in Nanegal, Ecuador. Henry and Verena operate their own micromill across two farms, Maputo and Hakuna Matata, giving them full control over their wet-milling and drying. From this farm comes a lactic fermentation washedTypica Mejorado grown at 1,350 MASL, showcasi