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

Hybrid Washed

Altitude

1.450-1.530 masl

Humidity

71%

Temperature

20C-23C

Cup Profile

Fragrance and aroma: Tropical fruits, pineapple, peach, lemongrass, notes of rum and plums.
Taste and aftertaste: sweet, brown sugar, rum, red fruits, jasmine, silky body, prolonged residual to chocolate with liquor.

Fermentation

Manual and rigorous picking. Adequate equipment for the de pulping 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 in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 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.