Espresso C, Guatemala
MOK Specialty CoffeeAbout This Coffee
This Catuaí variety is grown at 1700 to 2000 meters altitude in Antigua, Guatemala, in shaded forests. Cherries are handpicked when their brix degree is measured at or above 18°, ensuring optimal ripeness. After resting in open air for 24 hours, cherries are depulped and transferred to plastic bags and tanks for anaerobic fermentation for 72 hours, allowing mucilage breakdown and lactic bacteria dominance. The coffee is then honey dried on raised beds in greenhouses for 21 days. This Honey Anaerobic processing enhances the coffee's overall complexity and creamy mouthfeel. The coffee offers higher acidity than Brazilian coffees with fuller body than African coffees. Sourced directly through producer Felipe Contreras and imported by Sapere Coffee.
Origin
Antigua (Guatemala)
Flavor Notes
Roast Level
—
Processing
Honey Anaerobic
Typology
ArabicaCatuai
MS
MOK Specialty Coffee
Founded in 2012 by Jens Crabbe, MOK began as a small roastery and bar in Leuven before expanding to Brussels. Jens, a two time former Belgian Cup Tasters Champion, is driven by a desire to explore the full potential of coffee flavor. MOK's philosophy is centered on an omni roast approach, where they develop one ideal roast profile for each coffee that works for both filter and espresso. This method aims to showcase the coffee's inherent sweetness and terroir with maximum clarity and minimal roast influence.
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