It is also available in a half kilo format, in beans or ground
CAFÉ DE ESPECIALIDAD DE LA VARIETAD CATIMOR
Catimor
Catimor variety speciality coffee
The Catimor variety is one of the strongest varieties within the Arabica coffee family. It is a small, compact plant that performs well at low altitudes. It is a natural hybrid of Caturra and Timor, hence its name. Despite being a 'dwarf' plant compared to others of its species it gives a large fruit and bean size with a high yield in the cup.
This is a different variety of coffee, but with a different flavor
This different variety, together with a dry process, makes this specialty an attraction for those who want to try new sensations in coffee consumption
NATURAL OR DRY PROCESS
DRY PROCESS
The coffee process refers to how coffee is processed at the origin. It refers to the way in which the coffee bean is extracted from the berry. The process, although there are many types, can mainly be by the dry/natural or washed/wet method. This coffee is made by the dry or natural method
The berries are spread out on large esplanades in the sun, where they can remain for up to three weeks. There, the berry dries out to make it easier to pulp it and keep only the two coffee beans inside
This method results in coffees that are more chocolatey and caramelized, with a less pronounced acidity
INDIAN COFFEE
The coffee from India
Indian coffee is often reputed to be an inferior coffee in quality. This is because the main coffee production of this country is robusta. A coffee that does not usually have as much quality as arabica, but also tends to be 'mistreated' by the most commercial brands by giving it a roast that is too dark to camouflage its possible cupping errors
This coffee, however, is Indian Arabica that has a meticulous and artisanal drying process. It is left exposed to the Monsoon air from June to September and results in a more earthy coffee with hints of dried fruit, but with all the quality and good taste characteristic of arabica.
India Arabica coffee
SPECIALTY COFFEE
Specialty coffee is a high quality type of coffee bean. As a result they score high in cuppings. These origins are cared for with emphasis on their entire process. They are treated with special attention from the plant to the moment of roasting and packaging in the factory
At Cafés Mocaibo we take care that this specialty coffee is treated with special attention also at our headquarters. It is roasted, stored and packaged separately from the rest of the products so that it keeps all its aroma and flavor always intact
In addition to this high quality coffee, in Cafés Mocaibo we have other origins roasted by hand in Utrera (Seville) such as Honduras Parainema, Colombia Pico Cristóbal, Colombia Ecológico Tolima, Honduras Catuai, or Java Indonesia, Guatemala, or Colombia Excelso
ARABICA COFFEE
This coffee origin is 100% Arabica which translates into a quality coffee. There are mainly two types of beans, arabica coffee and robusta coffee. Normally, and rightly so, the higher quality coffee is related. And in this case, this is the case, a very high quality bean that offers us a coffee with great aroma, flavor and strength
