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.