Mokka, variety of round, small, slightly pointed grains, which give a cup of great quality whose main characteristic is certain chocolate flavor.
Rigorous picking, with cherries color purple-grape. The Brix grades for the cherries must be above in range of 17 and 18 to obtain the amount of juices for a fermentation in whole cherries that last for 48 hours open air in special barrels. The temperature of the barrels is mesure every 10 hours to make sure is always in a range of 25° – 28°C. Coffee is left for about 48 hours in silo (temperature aprox of 35°C), it is then pass to solar dry for about 15 days.