Mocca Ethiopië

A full, buttery mouthfeel and soft fruit notes of peach, apricot, orange, and raspberry. Mocca Ethiopia is a fine, fragrant, full-bodied coffee, selectively grown and picked.

100% Arabica
Variety: Bourbon
Coffee region: Sidamo (southern Ethiopia)
Altitude: 1,400 meters
Soil type: Located between savanna and a lake, the rich volcanic soil is ideal for growing coffee
Types of shade trees: Acacia, Albizia, Cordia, Euphorbia, Sesbania
Rainfall in mm/year: 1,500
Average annual temperature: 15-25°C
Harvest period: November to January
Picking method: Hand-picked
Washing method: Wet processed
Drying method: 100% sun-dried
Screening and sorting method: Manual and mechanicalRegion: Southern Ethiopia is very well suited to coffee farming. It is very green and mountainous, with volcanic soil and a good altitude. In the Sidamo region lies the Yrgacheffe Valley in southern Ethiopia. This area has been praised by coffee blenders since cultivation began after World War II. Sidamo coffee is a small to medium, hard, Bourbon-type bean with good, fine quality. Fun fact: About 50% of the coffee produced in Ethiopia is also consumed there, because the population has a rich coffee-drinking culture full of ceremonies and traditions!