Maputo "Hakuna Matata" Sidra

Finca Maputo specialises in excellent honey processed lots, with plots growing H9, Sidra, Mejorado, and SL-28, and they've successfully seen some podium finishes in the Taza Dorada (Best of Ecuador competition) as well as placing in the Cup of Excellence. Having added several new producers to our Ecuadorian sourcing roster last season, with this latest harvest we requested more variety samples to go deeper on each individual farm. This Sidra honey lot absolutely jumped from the table on preshipment, and it's landed (to our minds) absolutely singing. What we most enjoy about this coffee is every flavour call we have should be screaming very funky but we find it free of acetic/stressed yeast tones - just loud and clear super purple flavours. Belter We've got an excess of SL-28 bags leftover from LCF so we'll be running a tasty discount on those when bought with the Sidra, while stocks last. Brew Guide: Best Brewed with: Filter Lightest Roast Influence: Lighter than the SL-28, we've treated this coffee delicately - the slightly longer softer profile that we find works best for Ecuador combined with a lower end temperature, making sure we're not eating our words on the presence of funk. Juice maxing Best Rested: 3-4 weeks Filter: 64g/L, 92°C when fresh but when well rested you can go down to 90-91°C Espresso: 18g/45g/24-30s - classic style a touch better, can be a great turbo too We’re tasting: Big passionfruit, bubblegum and grape aromatics. In the cup it's super sweet - we're getting purple grape juice, a white sugar sweetness (together, it reminds us a little of shloer), with supporting notes of nectarine, honeydew melon, and blackcurrant, alongside lemon/lime soda. Super bright and sweet, as it cools becoming a little more textural and less acidity driven- we're finding passionfruit curd & the grape note becomes more like grape jelly. Everything about it screams like it should be funky, but it's elegant, clean and delightful