Mulish - Ethiopia
Finca La Aurora - Colombia
La Pradera - Colombia (box)
  • La Pradera - Colombia (box)
  • La Pradera - Colombia (front)
  • La Pradera - Colombia (retro)
  • La Pradera - Colombia (product)

La Pradera, Mokka nanolot - Colombia

250 gr

*Premium Rarities*

QUALITY SCORE: 94.00

Cup Notes
Cherry / Pineapple / Black Tea / Mango / Clementine / Nougat


 
Suggested for espresso and filter

€150.00

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Technical details

Quality Score
94.00
Producer
La Pradera
Country
Colombia
Terroir
Santander
Elevation
1850 masl
Fermentation
Anaerobic Natural
Cultivar
Mokka
Picked in
March 2020
Landed in
December 2020
Arrived in
Vacuum pack
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND

Hacienda Cafetalera La Pradera is a family-owned organically certified estate in Aratoca, Santander. Four generations of the Daza Bautistas have been directly involved in the production, processing and export of exceptional organic specialty coffee.
In the early 1970’s Mr. Héctor Daza began the transformation of the family farm into a coffee paradise, by planting diverse timber and fruit trees, creating a beautiful shade canopy for the different varieties of coffee he planted. This was the starting point of a lifelong commitment to environmentally friendly practices at La Pradera. The 1980’s were a challenging period, with low market prices and adverse meteorological conditions. Oscar Daza, the farmer in the third generation, has assumed the leadership of La Pradera, with a vision to produce extraordinary specialty coffees, with Rainforest Alliance, Birdfriendly and Organic certifications, for world markets.

La Pradera - Colombia (story)

THE VARIETY

Mokka (sometimes Mocha or Moka) originates from Yemen and is one of the oldest coffee varieties known. It is a short tree with small berries and leaves and has low productivity. Mokka (Moka/Mocha) is also a mutation of Typica that is commonly grown in Brazil and Hawaii. At some point in the past it was considered to be a separate species but has been shown to be a variety of C. Arabica due to its displaying four pairs of chromosomes (as is common to C. arabica plants).
At the 2014 Coffee Expo in Seattle, Oscar Daza was present at an auction where a Mokka lot was sold at USD 360 per pound. He tried the exotic coffee out of curiosity and was fascinated by the taste and the business perspective it provided. He began a nursery in 2015 and planted the first lot in 2016. From 2018, he begins working on experimental profiles. Because of its size and the complexity in pulping, the team decided to use the natural process.
Oscar describes the varietal as a bit “wild”, he and the team continue learning about the best way to apply the organic fertilizer, the distance from tree to tree when planting, and the freedom this coffee varietal demands.
At first the coffee pickers at the farm were not interested in picking this variety and they joked that they “didn’t want to pick lentils”. They later discovered the cherries are quite dense, and now refer to picking Mokka as picking “pure lead”, referring to its weight and density.

La Pradera - Colombia (variety)

THE FERMENTATION PROCESS

The lot is selected by the elite team at the farm, picking only the 100% ripe cherries for natural processing. The picked cherries are washed to remove dust particles, twigs or leaves that may have come from the farm, and are then floated as a second point of quality control.
The clean cherries are then packed in special sacks with airtight, hermetic bags, to undergo their controlled anaerobic fermentation process for 120 hours.
Once this period is complete, the coffee is moved to special fiber sacks to undergo a dripping period of about 48 hours, where the sacks are a medium to slowly drip any humidity or extra mucilage the coffee cherries may have accumulated during the fermentation.
The coffee is then placed on African beds for 20 days until reaching between 10 and 11% humidity. The coffee is then packed in Grainpro bags, to conserve the level of humidity and the quality of the beans. It is then taken to the warehouse and stored in referenced shelves for the traceability records.

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