Colombia Finca Mocoa

Tastes Like: Pineapple  Kiwi  Apricot  Plum Milk Chocolate  Black Tea
 
Located in the southwest of Colombia, bordering Ecuador, Narino coffee is growing at 2,200 metres above sea level making it some of the highest growing coffee in the world.  It's steep hills and volcanic soils, combined with warm days and cool nights, enable the ideal micro climate for slow growing complex and sweet coffee.
 
This particular coffee was produced by farmer Eduardo Chasoy who, along with his family, mange their small farm one hectare farm Finca Mocoa.  Eduardo is considered a leader amongst the local farming community, due to both his  efforts to educate fellow farmers in the benefits of growing specialty grade coffee, and his expertise in the 'honey' process.   Eduardo's town of Aponte is home to the indigenous Inga, where people continue to wear traditional dress and speak a local Incan dialect as well as Spanish language.
 
The coffee cherries were hand picked before being pulped at the farm's wet mill, where it was then left on raised beds without being washed to dry in the Colombian sun.  This leaves a layer of sticky mucilage on the outside of the coffee, promoting fermentation to occur while it dries.  During this phase the coffee is frequently turned to ensure even drying until the ideal moisture content is reached.
 
The Colombia Finca Mocoa honey process has a tropical acidity of pineapple, kiwi, apricot and plum, with a black tea finish and light elderflower and jasmine florals. 
 
Available for either espresso or filter coffee brewing.