Description
The Reserve category is our top coffee range, our ultimate coffee gems!
In each Reserve coffee, the producer takes advantage of each specific terroir, i.e. the local climate, soil quality and topography. They grow different varieties for their high quality and distinct taste characteristics. After harvesting, through advanced processing methods, they bring out these characteristics within the green coffee beans. So, after roasting them precisely, we can offer you some really great coffees.
Mocha Natural
In the rich region of Sasaima, in Cudnamarca, Colombia, Hawaii Farm cultivates the Mokka variety to absolute perfection. With an ideal temperature of 20°C-23°C and an annual rainfall of 1,900 mm, this 10.5 hectare farm offers the perfect environment for growing excellent coffee. The natural process begins with the careful harvesting of the cherries, ensuring that only the ripest fruit is selected. These cherries then go through a two-stage fermentation process. The first stage, which lasts from 19 to 22 hours, is done with whole cherries. After brewing, the coffee is fermented for an additional 35 hours with its pulp, enhancing the depth and complexity of the coffee.
Grain drying is a careful and slow process, starting with 48 hours in a silo at around 35°C, followed by around 15 days of sun drying. This method locks in the rich flavors, resulting in a coffee with an intense aroma and flavor with hints of plums, cocoa, nuts, vanilla and red fruits. The cup reveals a complex profile with flavors of nutmeg, vanilla, red fruit and chocolate, with balanced citrus acidity and a rich body. The long and complex aftertaste leaves sweet and nutty notes, making this Mokka Natural a truly unforgettable experience.
Region: Cundinamarca
Variety: Mokka
Process: Natural
Altitude: 1600 masl.
