The Contemporary | Colombia Cafe Granja La Esperanza Mokka

The Contemporary | Colombia Cafe Granja La Esperanza Mokka

Beans & Ground 200g

This is a very complex coffee and there is a lot going on, it’s a full on palate shocker – in a good way! We’ve not had a coffee like this before. It has a very high acidity with a sharpness found in Rooibos tea. There is a hibiscus note that shines through and a dizzying, boozy, floral, dark chocolate, dark chocolate mash-up in the cup complemented by a syrupy mouthfeel. It’s intense. 

Filter roast: This coffee has a super high acidity as a filter roast, especially when brewed as a V60!

Espresso roast: The espresso roast is super floral with a lovely hint of rose and is super sweet with milk. 

 

Acidity
Sweetness
Body
Producer Café Granja La Esperanza
Region Trujillo
Varietal Mokka
Process Natural
Altitude 1450m - 1530m
Roast Type
Format
Qty
£16
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About This Coffee

We have a very special coffee for you. Are you ready?  You might remember Café Granja from one of our previous releases, which came from “Las Margaritas” farm. This coffee comes from one of their other five farms “La Esperanza”. This time though, the clever people over at Cafe Granja have been playing around with a rare variety called Mokka. It originates from Yemen and it’s a teeny tiny little bean. In case you’re wondering, this isn’t a peaberry (where there’s only one seed inside the fruit). No, these are proper beans, just super tiny, as you’ll see when you open the bag.

Café Granja has a reputation for producing competition winning coffees and this is no exception (scoring 88 points on the SCA scale). Processing is done with rigorous picking, with cherries the colour of purple grapes. There is a lot of science involved too – it’s not just a case of chucking the cherries in a fermentation tank and hoping for the best. The Brix value (basically, the amount of sugar) is measured, to calculate the exact amount of juice needed, for fermentation to last 48 hours. Pretty mind blowing! The temperature of the barrels is monitored every 10 hours, to make sure it’s always in the range of 25oC – 28oC.

This is a very complex coffee and there is so much going on, it’s a real palate shocker – in a good way! We’ve not had a coffee like this before. It has a very high acidity with a sharpness found in Rooibos tea. There’s a hibiscus note that shines through and a dizzying, boozy, floral, dark chocolate mash-up in the cup complemented by a syrupy mouth feel. It’s intense.