Featured Coffee

MOKKA HONEY

Number of trees: 35,098 - Process: Honey

Origin, Producer, and Process Information


Farm
Hawai

Temperature
20C-23C

Country: Colombia
Department: Cundinamarca
Municipality: Sasaima

Number of trees
  35,098 

Total Crop Area
12.5 ha

Rainfall
1.900 mm/year

Process
Honey

Altitude
1.450-1.530 masl

Humidity
50%-96%

Cup Profile
Fragrance and aroma: Maple syrup, plums, almonds, cocoa. Taste and aftertaste: Nutmeg, vanilla, red fruits, chocolate, sweet and nutty aftertaste, citrus acidity, dense body.

Fermentation
Manual and rigorous picking. Adequate equipment for the depulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours.

Drying
Once coffee has been fully whashed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10,5%.

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