Mokito coffee beans -40%

Luxurious, exceptionally delicious, perfectly balanced coffee that combines chocolate sweetness, marzipan aroma and citrus freshness.

 

VARIETY
Pacamara
Pacamara is a hybrid coffee variety born from a cross of Maragogype and Pacas species at the Coffee Research Institute in El Salvador. The Pacas variety was discovered in the plantations of the Pacas family, who run the Santa Petrona farm. Distinctive feature of Pacamara: extra large beans with sweet aromas and flavours.
PROCESS
Natural
The natural (dry) process is the oldest method of processing coffee. Collected coffee berries are washed and then dried together with the skin and pulp in the sunlight. When the berries are sufficiently dry, the coffee bean is removed from them. Coffee processed in this way retains more sugar, making it sweeter and its body thicker.
SCA EVALUATION
86,5/100
According to the scale created by the Specialty Coffee Association (SCA), certified coffee graders evaluate the quality of coffee: origin, appearance (defects) of green beans, aromatic and taste qualities of already brewed coffee. Coffee receives the “Specialty” status only when it gets more than 80 points out of 100.
FARM
Santa Petrona
The legendary “Santa Petrona” farm has been producing exceptionally good coffee since 1927. Located in the Santa Ana region of El Salvador, next to the Ilamatepec volcano, the farm still belongs to the same Pacas Diaz family, who’s descendants still produce coffee with the same love and attention.
ALTITUDE
1700 m
The higher the coffee trees grow, the more complex, deeper and more interesting flavour you get.
ROAST PROFILE
Medium
Coffee beans are roasted till such a level so that all the best tasting notes of coffee would be revealed, but none of them, as well as the coffee bean itself, would be overburnt.

VARIETY

Pacamara

Pacamara is a hybrid coffee variety born from a cross of Maragogype and Pacas species at the Coffee Research Institute in El Salvador. The Pacas variety was discovered in the plantations of the Pacas family, who run the Santa Petrona farm. Distinctive feature of Pacamara: extra large beans with sweet aromas and flavours.

PROCESS

Natural

The natural (dry) process is the oldest method of processing coffee. Collected coffee berries are washed and then dried together with the skin and pulp in the sunlight. When the berries are sufficiently dry, the coffee bean is removed from them. Coffee processed in this way retains more sugar, making it sweeter and its body thicker.

SCA EVALUATION

86,5/100

According to the scale created by the Specialty Coffee Association (SCA), certified coffee graders evaluate the quality of coffee: origin, appearance (defects) of green beans, aromatic and taste qualities of already brewed coffee. Coffee receives the “Specialty” status only when it gets more than 80 points out of 100.

FARM

Santa Petrona

The legendary “Santa Petrona” farm has been producing exceptionally good coffee since 1927. Located in the Santa Ana region of El Salvador, next to the Ilamatepec volcano, the farm still belongs to the same Pacas Diaz family, who’s descendants still produce coffee with the same love and attention.

ALTITUDE

1700 m

The higher the coffee trees grow, the more complex, deeper and more interesting flavour you get.

ROAST PROFILE

Medium

Coffee beans are roasted till such a level so that all the best tasting notes of coffee would be revealed, but none of them, as well as the coffee bean itself, would be overburnt.

SPECIALTY COFFEE BEANS

Guatemala
La Hermosa, 1 kg

29.00 £

Recommended brewing methods

Slow brew coffee brewer

For those who prefer to enjoy coffee slowly. The slow brew coffee brewer differs from other filter coffee preparation methods in the longer brewing time. The filter funnel only has three holes at the bottom, so the brewing time is naturally extended and prepared coffee has a more intense and rich taste.

French press

One of the most popular and simplest coffee preparation methods. The coffee prepared in the French Press reveals the full variety of natural aromas and tastes. We recommend using only freshly ground coffee beans. A manual coffee grinder is just perfect for this (grind the beans more coarsely).

Automatic coffee machine

Just press a button and enjoy your coffee from freshly ground coffee beans just in an instant. Espresso made from specialty coffee beans El Salvador Santa Petrona has a very dense body. It leaves a long-lasting pleasant aftertaste – as if you had eaten a piece of chocolate cake with marzipan and lemon zest.