Maputo and Hakuna Matata farms in Ecuador are run by Henry and Verena Gaibor, who operate their own micromill and meticulously oversee every stage of production, from harvesting to drying, cultivating several varieties including the distinctive Sidra, and producing exceptional coffees using the honey process, where ripe cherries are depulped and slowly dried in their mucilage over several weeks, resulting in a cup profile with pronounced sweetness, clarity, and complexity.