ATOMIC MOKA

Dark Chocolate, lavender, blackberry, cola, cream, and white pepper notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Cundinamarca

Variety

Moka

Altitude

1.500-1.800 MT

Natural

This Moka coffee goes through a natural process with short anaerobic fermentation, followed by drying in raised beds under the sun.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Luis Fernando Lloreda Londoño

Misiones

At the highest point of the Andes Mountains, we find the Hacienda Las Misiones, surrounded only by forest, and 70 years ago Mr. Arcadio Céspedes decided to start planting coffee. With a trajectory from generation to generation, today Luis Fernando Lloreda Londoño produces coffee mixing the classic processes with the innovative ones, seeking to be an example not only for its unique processes but also for the health and safety that it offers to its employees and protecting the environment.