Mokamba natural process is a blend of coffees from three regions: Kambata, which is known for its production of ginger, blended with special preparations from Sidama and Wolyata. The Arabica heirloom beans are farmed at altitudes ranging from 1500-1800 masl. After the harvest, the cherries are patio-dried. The three coffees that make up the blend are then carefully blended and balanced, creating a lush profile with notes of dark chocolate, berries and cream.
Region: Kambata, Sidama, Wolyata
Altitude: 1500-1800 masl
Varieties: Heirloom Arabica
Drying: sun-dried on raised beds