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Colombia CGLE Mokka
Cupping notes
Description
Finca Hawaii is the only farm for CGLE that grows Mokka, and the first in Colombia to specialise in doing so.
Cherries are picked with a Brix reading around 17-18 to obtain the correct amount of juice for fermentation.
Resting for 48 hours in barrels, the temperature is monitored every 10 hours to make sure is always in the range of 25° – 28°C.
Coffee is then left for about 48 hours in silos (temperature approx 35°C), before being passed to solar dry for about 15 days.
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Origin
Producer
Process
Natural
Altitude
1450 - 1530m
Harvest
April - July
October - January
October - January
Species
SCA score
88
Varietal
Related
The Multiplicities and Singularity of Colombia
04 July 2022
Having postponed one trip due to another outbreak of Covid in the UK, Jamie and MT finally got to head off to Bogota to visit Cafe Granja La Esperanza, producers of competition-winning coffees and Racafe, suppliers of our 'Sourced Collection'.
Read more
