COLUMBIA 1959 MICRO MOKA

This lot comes from Finca Las Marias and is developed under the umbrella of the Café 1959 agricultural project. The variety grown, Micro Moka, is rare and is technically distinguished by its very small but extremely dense beans, a characteristic that helps concentrate the sugars. The processing is natural: the cherries are dried slowly and whole in the sun, a technique that facilitates the transfer of sugars from the pulp directly into the structure of the bean, resulting in an intensely fruity aromatic profile.

Thanks to its distinctive genetics and natural processing, the sensory profile is dense, juicy and dominated by red and dark fruits. The cup opens with a vibrant, clear acidity of pomegranate. As it develops, the body becomes syrupy, making way for a rich, well-defined sweetness of blueberry and blackcurrant. The finish is clean, long and refreshing.

Thanks to an omni roast profile, this coffee can be optimally extracted on any type of equipment. With alternative brewing methods, the extraction highlights the acidity of pomegranate and the clarity of blackcurrant, resulting in a transparent, aromatic cup. Brewed as espresso, the natural density of the Micro Moka beans translates into a velvety body, where the sweetness of blueberry takes precedence in a concentrated, vibrant and well-structured shot.