VARIETAL: JARC Varietals COFFEE GRADE: Gr 3 PROCESSING: Natural
Cup Profile
notes of Berry and stone fruit – a balanced and well rounded cup
Yirgacheffe Moki is a Taste of Ethiopia’s Highlands
In the misty highlands of Gedeb, on the southern edge of Yirgacheffe, smallholder farmers handpick ripe coffee cherries from gardens rooted in rich, red soil. Here, at elevations of 1,700–2,200 meters, heirloom Arabica varieties flourish under cool mountain breezes, developing a complexity found nowhere else.
Sun-dried on raised beds in the traditional natural process, each bean carries the essence of its origin—juicy bursts of dark and red berries and at times the lingering sweetness of honey and chocolate. The result is coffees that are as bright and layered & complex as the landscapes it comes from,
Every sip of Yirgacheffe Moki is a journey through Ethiopia’s coffee heartland—crafted by generations, guided by tradition, and perfected by nature.
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Origin: Mexico Region: Chicomuselo and Comalapa, Chiapas,
Farm: Various Producers
Variety: Catuai, Typica, Bourbon
Altitude: 1,110 – 1,600 MASL
Process: Washed Mountain Water Decaf
Tasting Notes: cocoa notes -ripe cherry – toffee/ brown sugar Citrus – good acidity balanced cup flexible with many different roasting profiles
Process
This coffee is decaffeinated using the Mountain Water Process which involves sourcing
natural mountain water from Pico De Orizaba (one of the largest mountains in Mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavored coffee without any chemical residue.
BACKGROUND:
In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
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Region: Toraja Sulawesi
Grade 1 – Traditional Wet Hulling Process
Screen Size 15 / 18
Cupping Notes:
deep heavy body bakers chocolate, brown sugar White grape, plum, nectarine, black tea, candy earthy
Specialty Grade
Cupping Notes
his Toraja is a low-acid, deep, intense and complex Sulawesi with a rich full syrupy body deep heavy body bakers chocolate, brown sugar White grape, plum, nectarine, black tea, candy combined with a dark sugar earthy and spicy finish – a big coffee this a classic sulawesi coffee is used by the best roasters to add syrupy texture body & punch to their blends or can also enjoyed as a single origin where it can be roasted at any profile to sample the great flexibility of the region makes an especially delicious espresso or long macc when roasted just into 2nd crack and rested for several days
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