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Specialty Coffee of Peruvian origin, from the Central Jungle of the province of Chanchamayo, department of Junín. Variety of the plant Caturra, Catuai and mainly Pache with wet process method at the origin. It is a specialty that offers a cup with a sweet aroma and hints of panela on the palate. High and bright acidity and medium body
Cultivated up to 1600 meters of altitude.
All-organic process 100% certified.
It's available in a wide range of varieties
It is available in half kilo format, in kernel or milled.
Specialty coffee of Mexican origin, from the Santa Fé rural production farm in Chiapas. Variety of the Caturra and Típica plant with wet process method at origin. It is a specialty that offers a cup with a sweet aroma and hints of caramel on the palate. Acidity and medium body. High-quality decaffeinated,
Cultured to the highest quality
Grown at up to 1000 meters of altitude
All-organic process 100% certified at origin.
All-organic process 100% certified at origin.
All-organic process
It is available in half kilo format, in kernel or ground.
It is available in half kilo format, in kernel or ground
CERTIFIED MOUNTAIN WATER PROCESS CERTIFIED
DESCAFFINATED MOUNTAIN WATER PROCESS CERTIFIED
This method of decaffeination is totally natural and without adding a chemical process to the coffee. It is carried out in Mexico and is of extreme finesse and care
First a thorough physical and chemical analysis is performed in order to determine the optimal extraction conditions. The bean is prepared for the extraction of the caffeine with a controlled pressure steam process
The caffeine is extracted using a saturated solution based on water and soluble coffee solids under flow, temperature, pressure and vacuum conditions.
Afterwards, the caffeine is extracted using a saturated solution based on water and soluble coffee solids under flow, temperature, pressure and vacuum conditions
The beans are then slowly dried through a triple drying system and the coffee is polished to leave the finished product ready for roasting and subsequent consumption.
Caffeine is extracted using a saturated solution based on water and coffee soluble solids soluble solids under flow, temperature, pressure and vacuum conditions
CAFÉ DE ESPECIALIDAD DE LA VARIETAD DE CATURRA Y TÍPICA This origin is a blend of two types of plant. The botanical variety Caturra and Típica.
This is a natural mutation of the Bourbon variety, with its origin in Brazil. Plants of smaller size and with better grain were selected at the Agronomic Institute of Sao Paulo in Brazil, from which this new variety was created. It is a natural mutation of the Bourbon variety, with its origin in Brazil
On the other hand, the typical variety stands out, which does not mean that it is of lesser quality just because it has this common name. The typical variety is one of the most cultivated coffees in South America. It is a bean with a very high yield in the cup, which offers a large seed. It is one of the most important varieties in the coffee world, from a genetic and cultural point of view
SPECIALITY COFFEE WITH WASHED PROCESS The coffee process refers to how coffee is processed at 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
In this case the coffee is harvested manually and has a wet or washed process. This process consists of soaking the berries for a period of time, and then sorting them by a decanting process, and then pulping them. This will make the beans more resistant to the sun, and the coffee will be more resistant to the sun's rays
This will make the coffee absorb more sweet, floral and citrus touches belonging to the berry and pulp surrounding the bean itself. MEXICAN COFFEE
Mexico's link to coffee dates back to 1740. Since that date there are documents of purchase and sale of coffee material. Despite the competition, Mexico remains one of the main producers in the Americas, with around 600,000 hectares of cultivation distributed in 15 of the 32 states of the republic. Mexico is one of the most important coffee producers in the world
Chiapas is one of the main producing states. Together with Veracruz, Puebla, Oaxaca and Guerrero, it accounts for 94% of Mexico's national coffee production
WHAT IS A SPECIALTY COFFEE? Specialty Coffee?
Specialty coffee is a type of high quality 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
