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Brazil

Mococa

A lot created by several producers supported by FAF in the region of Mococa, with a focus on polyculture farming.


  •  A lot created by several producers supported by FAF in the region of Mococa, with a focus on polyculture farming.
  • Coffee expression
    A sweet & balanced coffee
  • Whole Bean Coffee
    250g (8.8oz) or 1000g (35.3oz)
More
Regular price
$14.00

incl. vat/tax

Sale price
$14.00

incl. vat/tax

Regular price
$16.00
Sold out
Unit price
per 
Out of season
Notify Me When Available

Producer
Mococa Farmers

Varietal
Yellow Bourbon

Process
Natural

This lot was created with support from well-known Brazilian producing group Fazenda Ambiental Fortaleza.

FAF

Fazenda Ambiental Fortaleza

This lot is created with the support of well known Brazilian producing group Fazenda Ambiental Fortaleza, or FAF. FAF take sustainability on their own farms very seriously, and this is no different when it comes to buying coffees from neighbouring farms. There are several criteria that these farms have to fulfil before they can be considered by FAF, with an overarching theme of working in harmony with nature to create the highest quality coffees. This has not been easy Brazil, well known for its rather high intensity agriculture industry. Sacrificing this efficiency in order to chase quality and environmental responsibility is seen as a compromise by a majority of agro-businesses here, but nevertheless FAF have convinced 50 producers to be part of this program, known as Bobolink.

Each producer that contributes to the lot has to fulfil several environmental criteria, including planting native shade trees and growing secondary crops to enrich their soils

Brazil

Mococa

These producers from across the region of Mococa all practice polyculture farming. They have either planted or preserved native shade trees, and also grow secondary crops, such as wheat, fruits or vegetables. Many these fix nitrogen into the soil, which benefits the coffee crop without using chemical additions. There is an overall aversion to chemical fertilisers and pesticides, and although they are used occasionally used in cases of severe disease or fungal infections in the coffee crop, this is miniscule in comparison to wider Brazilian coffee production. All of this together creates a wild and natural habitat for native wildlife, especially birds in the high shade trees. This also gives rise to the name of the project, the Portuguese name for the native ‘New World Blackbird’ which is seen across the region - Bobolink.

Sweet and clean chocolate and nut notes are joined by ripe soft blueberry and cherry.

A Sweet and Balanced Coffee

Soft ripe fruit notes

Also unusually for Brazil, these farms all pick ripe cherries by hand instead of using mechanical stripping methods, and dry slowly and evenly on African raised beds instead of in full sun on patios. They are also at a high altitude in Brazilian terms, with many of the farms reaching 1400 masl, and grow only high quality Arabica varietals, with this lot in particular made up of 100% Yellow Bourbon. This leads to a clean natural Brazil profile, with sweet milk chocolate and hazelnut notes joined by soft ripe fruit notes more reminiscent of Central American coffees.

Technical Data

  • Producer

    Mococa Farmers
  • Region

    Mococa
  • Altitude

    1200 masl
  • Varietal

    Yellow Bourbon
  • Process

    Natural
  • Harvest

    June 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. 

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.


Opening Hours

La Cabra - Graven

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Thailand

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La Cabra - Sharjah

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Sharjah

United Arab Emirates

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Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Fri: 08:00 - 18:00

Sat - Sun: 09:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

1F, House of Wisdom, Al Juraina 1

Sharjah

United Arab Emirates

Opening Hours:

Sun - Thu: 09:00 - 23:00

Fri - Sat: 09:00 - 24:00

Contact

Webshop

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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Roastery

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark