Featured Coffee
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, with maturation grix grades of 18. Fermentation is done during 36 hours.
Drying
Coffee is left for about 48 hours in silo (temperature aprox of 35C), it is then pass to solar dry for about 15 days.
