When pouring yourself a good cup of coffee, one with deep flavor and a seductive aroma, the stories of the journey ending in such a simple, repetitive, and often unimportant act as having said cup of coffee, are lost. A sip of coffee can be an encounter, a pretext, an everyday act, or perhaps a ritual. Phrases such as “I’m going to get a cup of coffee”, “I already had a cup”, “have a cup!”. “I need a cup of coffee”, are part of everyday life.
After water, coffee is the second most consumed drink throughout the world. The warm and humid lands in the Northwest of the Metropolitan District of Quito are the ideal ecosystem for its growth. In the la Perla neighborhood, parish of Nanegal, we find the MAPUTO farm where the selected coffee that reaches Quito and Ecuador, and which shall be promoted during Coffee Week, (from April 24 to May 3, 2015) is produced.
The owners, Henry Gaibor and Verena Blaser, along with their workers, the support of CONQUITO, and Food Engineering students from the UDLA, organized a field day. This was an organized visit for small producers, businessmen, authorities and the media, with the aim of promoting the high level of coffee production in the area, as well as the business potential, not only on a regional level, but rather on a national level.
High quality coffee is overcooked, with a strong flavor that reaches the senses through its aroma before even having a single taste, up to the moment the cup has been emptied. Regardless of whether it’s sweetened or not, there is a need for a culture of coffee that recognizes the exquisiteness of the pulp, which in a natural state is sweet, but once processed grants the gift of excellence that is the coffee that grows in Quito.
The care of good coffee begins from the moment it is planted, and ends with its final presentation. MAPUTO is located at an altitude of 1350m, which implies that its production is balanced in quantity and concentration according to the type of coffee grown. At a lower altitude harvests are larger, but the quality varies. At this property, located within a majestic and warm ecosystem, surrounded by sandy bogs, reedbeds, and a hopeful environment, Typica, Catura, SL 28 and Bourbon coffee varieties are grown.
Dedication is one of the qualities of this farm, which chooses the best plants from the moment they are transplanted, and only grows mature coffee cherries, meticulously extracting the pulp fermenting, washing and drying the crop. The implementation of “African beds”, as the drying structures are known, makes use of recycled packaging wood.
When tasting a cup of coffee, be it small, large, espresso or au-lait, the aroma and the flavor properties carry along with them the commitment of the people whom cared for the crop in the fields on a daily basis, an arduous process that ends with cups in our hands and coffee on our lips.
Written by: Ramiro Garrido / Picture: Ramiro Garrido - Archivo Quito Turismo
In the heart of the green Northwest, here is where Quito's Coffee grows
Walk through the coffee plantations to the humming of the birds
The coffee ready for harvest has a sweet taste