Home Coffee Ethiopia, Mokanisa, Filter


Ethiopia, Mokanisa, Filter

Flavour Notes

Tasting Notes

Aroma
Molasses, milk chocolate
Acidity
Balanced
Body
Delicate
Finish
Sugary sweet

Growing Region

    

Information

Producer
Kerrecha smallholders
Varietal
Heirloom varieties
Processing
Washed
Altitude

2000 MASL

About this coffee

A classic Ethiopian. 

Hundreds of Kerrecha smallholders deliver their cherry to this privately owned wet mill, Mokanisa. Cherries are freshly picked that day from small family farms, on average of less than one hectare of land, with one tree producing up to 200 grams of green coffee.

The whole cherries are hand sorted for un-ripes and over-ripes by the farmers before they go into production. A disk pulper removes the fruit and grades them by density. The parchment covered bean is then fermented under water for roughly 48 hours,  graded in the washing channels and finally soaked in fresh, clean water and spread evenly across drying tables for 10-12 days.

Suitable For: ?


Flavour Notes

Tasting Notes

Aroma
Molasses, milk chocolate
Acidity
Balanced
Body
Delicate
Finish
Sugary sweet

Growing Region

    

Information

Producer
Kerrecha smallholders
Varietal
Heirloom varieties
Processing
Washed
Altitude

2000 MASL

About this coffee

A classic Ethiopian. 

Hundreds of Kerrecha smallholders deliver their cherry to this privately owned wet mill, Mokanisa. Cherries are freshly picked that day from small family farms, on average of less than one hectare of land, with one tree producing up to 200 grams of green coffee.

The whole cherries are hand sorted for un-ripes and over-ripes by the farmers before they go into production. A disk pulper removes the fruit and grades them by density. The parchment covered bean is then fermented under water for roughly 48 hours,  graded in the washing channels and finally soaked in fresh, clean water and spread evenly across drying tables for 10-12 days.