Hakuna Matata, Washed

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Hakuna Matata, Washed | Five Senses Coffee Home Shop Shop Home Coffee Coffee Subscriptions Equipment Accessories Consumables Merch & Gifts Sale Connect Our Purpose Our Story Our People Our Cafe Our Coffee Relationships Contact Impact Making a Positive Impact - B Corporation - Carbon Neutral - IPP Projects - Tiga Raja Mill - Reconciliation Plan Wholesale Wholesale Coffee Wholesale Order Portal Guide Wholesale Order Portal Login Cafe Partnerships Office Coffee Grocery Coffee International Coffee Service Commercial Equipment Service Home Equipment Service Book a Service Barista Training Barista Course Summary Victoria Western Australia New South Wales South Australia Queensland Blog Search Login Shop Cart 0 toggle No results for ' '. Products View all Posts View all Pages View all Close Search Your cart is currently empty. RETURN TO SHOP Online Customer Wholesale Customer Login here to access your home or small business coffee account and manage orders Online Login Email Address * Password * I forgot my password. LOG IN Not yet a customer? Click here to register . Click below to access your wholesale café account and manage orders Wholesale Login LOG IN TO ACCESS Interested in becoming a wholesale customer? Click here . Hakuna Matata, Washed Ecuador Producer Henry & Verena Gaibor 1350 MASL Typica Washed BUY NOW Shop Home Hakuna Matata, Washed Hakuna Matata, Washed Passionfruit pulp, lime sorbet & peach. From their formative years as war veterans, Henry & Verena Gaibor have dedicated their skills to perfecting their coffee craft. Showcasing this dynamic duo’s passion and aptitude, you’d be hard-pressed to find a better expression of Ecuadorian coffee. A nod to the couple's somewhat dramatic backstory working with Doctors Without Borders in Burundi, Hakuna Matata comes from a Swahili phrase meaning ‘no worries.’ Finca Hakuna Matata is located in the region of La Perla, sharing an equatorial border with Colombia and Peru. This excellent combination of terroir, varietal and the methodical management of the farm by Henry and Verena has resulted in a coffee with layered complexity; a luxurious silky body and a refined, delicate fusion of passionfruit pulp, lime sorbet and peach. 1350 MASL Typica Washed Additional Information We are so excited to champion this excellent coffee, known as Hakuna Matata. This is one of two elegant coffees from the little known origin of Ecuador, a small South American country which shares a border with two very big coffee producing countries, Colombia and Peru. High wages, the popularity of instant coffee and small coffee production are some of the many reasons why Ecuador struggles to compete with its big, highly recognised neighbours. Very little coffee is exported from Ecuador each year, which makes these coffees even more important to savour. It was at the 2013 Taza Dorada competition where we first encountered the Hakuna Matata, then known as La Nube. Consistently, round after round during the coffee competition, these coffees were some of our favourites. Obviously, a visit to the farm was a must; upon arriving, we were surprised to find out that the farm rests only at 1350 masl – relatively low for such delicious Arabica coffee – which told us two things. First, the Hakuna Matata farm sits in a very unique micro climate, apparent by the lush landscape and afternoon mist. Two, the owner/operators, Henry and Verena Gaibor have applied excellent precision to their work, a characteristic no doubt instilled by their previous work in medical professions. Nestled up against the Colombian border in the north-west region of the Pichincha province of Ecuador, this farm was purchased by the Gaibors, who also own/operate the neighboring Maputo farm. This particular lot has been named Hakuna Matata, Swahili for ‘no worries’, in a nod to the Gaibor’s history working for Doctors Without Borders in Burundi. The unique micro climate that is home to the Hakuna Matata has had a distinct impact on the quality in the cup. As it is situated so close to the equator, humidity levels are high and most of the farm is covered in a hanging mist each afternoon (similar to that which blankets Veer Attikan in India too). This mist makes you feel as if you are quite literally up in the clouds! Warm temperatures during the day help with photosynthesis and sugar production, while cool night temperatures slow down cellular respiration meaning that more sucrose is left in the beans. This excellent combination of terroir, varietal and the meticulous management of the farm by Henry and Verena has resulted in a coffee with layered complexity; a luxurious silky body studded with sweet stone fruit and passion fruit flavours. As a filter it continues to open up as it cools, revealing new layers while in espresso, the fruit is compacted to a rich starburst of flavour. It’s had many fans in years past, including our friend Xin from Common Man Coffee Roasters who took it to the world stage a few years ago to compete at the W