MOKKA NATURAL
Origin, Producer, and Process Information
Country: Colombia
Department: Cundinamarca
Municipality: Sasaima
Total Crop Area
10,5 ha
Rainfall
1.900 mm/year
Farm
Hawaii
Process
Natural
Altitude
1.450-1.530 masl
Humidity
71%
Temperature
20C-23C
Cup Profile
Fragrance and aroma: Intense fragrance with plums, cocoa, nuts, vanilla, and red fruits.
Taste and aftertaste: Nutmeg, vanilla, red fruits, chocolate, citrus acidity, dense body, long and complex aftertaste with sweet and nutty notes.
Fermentation
Rigorous picking, with cherries color purple-grape. The Brix grades for the cherries must be above in range of 17 and 18 to obtain the amount of juices for a fermentation in whole cherries that last for 48 hours open air in special barrels. The temperature of the barrels is mesure every 10 hours to make sure is always in a range of 25° – 28°C.
Drying
Coffee is left for about 48 hours in silo (temperature aprox of 35°C), it is then pass to solar dry for about 15 days.
