Hakuna Matata

Description

An expressive, high-elevation Typica Mejorado from Finca Hakuna Matata - showcasing the unmistakable character of this prized Ecuadorian varietal.

Tasting Notes: Berry, Lemon, Cane sugar

La Perla, Ecuador | Producer: Henry Gaibor and Verena Blasser.

Varietal: Typica Mejorado | Processing: Washed

Altitude: 1300-1350 MASL

About the Producers

Finca Hakuna Matata in Ecuador is owned and operated by Henry Gaibor and his wife, Verena Blasser. Located in La Perla, Nanegal, in the Pichincha region, they are a husband-and-wife team who moved from careers in medicine (surgeon and nurse) to cultivate high-quality coffee. They run the farm along with their nearby Finca Maputo, specialized in honey and washed, high-altitude coffee.

Why this coffee stands out

Typica Mejorado is one of Ecuador’s most celebrated cultivars — a high-performing hybrid believed to be related to Ethiopian landrace material and improved Typica selections. It is prized for its pronounced florality, elevated sweetness, and layered fruit expression.

Of all the Typica Mejorados we’ve tasted over the years, this lot from Finca Hakuna Matata is among the best — complex, beautifully clear, and consistently high-scoring.

There are hints of mixed fruit, raspberry, and melon, with a texture that’s mouth-coating yet light, finishing with a touch of lemon that makes this lot unmissable.

Cupping Score: 86.88

BREW RECIPE:

Ratio: 18 g coffee, 304 g water | Grind: medium-fine (EK43 ~7) | Filter: Cafec T-90 | Water: 198°F / 92°C

0:00 – 60 g (bloom)
0:30 – 120 g
0:45 – 180 g
1:00 – 240 g
1:05 – 297 g (gentle stir)

Total brew time: ~3:00

Text from Driftaway Coffee's listing.