Ethiopia Mokamba Coffee
Origin & Processing Details
The Mokamba is a blend of coffees from three regions. Primarily, it's coffee from Kambata — a region known to produce ginger — blended with special preparations from Sidamo and Wolyata. The cherries, Arabica heirlooms, are farmed at altitudes ranging from 1,500 to 1,800 meters.
After harvesting, which takes place between October and December, the cherries are patio dried. The three green coffees are carefully balanced to create a harmonious natural–process profile, with hints of sweet berry, grape and chocolate, as well as a creamy body.
A sweet, complex coffee with a smooth buttery body and hints of cocoa and red berry. Ideal for drip coffee brewing in your good old fashioned automatic coffee brewer.
Small bits of stone or concrete may be found in patio dried coffee. Check carefully to avoid damage to grinders.