Moklair
New Chamber Peru

Roaster Location: Flag of France Reims

4.50(2)

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Roast Level: Light
Bean Source Country: Peru
Varietal: Bourbon, Caturra
Process: Natural

Pedro Garcia Diaz owns 4 hectares of land in the San Francisco village, located in the district of San Jose del Alto. His farm produces 80 exportable bags of coffee per year which is considered very little.

Jose del Alto is an area with huge potential for quality coffee, located 4-hour drive from Jaen. Some of the coffees from this area have a very distinct cup profile, full of complexity and bursting with floral notes and red fruits, not really common for Peruvian cups. Unfortunately, the area is slightly isolated with poor roads but with specialty coffee importer Falcon Specialty help access to this high-quality coffee was made possible.

The coffee is selectively picked and then cherries are dried for 30 days in raised beds.

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Reviews(2)

4.50(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Moklair.
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Latest Reviews and Tasting Notes

  • Avatar
    Theodore (Ted) Chan, Managing Editor

    1106 roasts rated, avg score of 4.28

    4.50 - Average

    4.50 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    Subtle, black tea, bright satsuma-type acidity after the mid-palate.

    Have had a few Perus like this one and never quite sure whether to go a lower temp or blast it hot since bitterness is low but the acidity needs to be drawn out. Very clean and not funky at all, could have easily been convinced this was a washed coffee.

    Cupping Method:196F, 18:1 (well, 17.94:1), ceramic Hario v60

    Traits: black tea satsuma
    3 months ago · See more from Theodore (Ted)
  • Avatar
    Victoria S-C

    406 roasts rated, avg score of 4.32

    4.50 - Average

    Also good! Definitely get some sweet tangerine.
    3 months ago · See more from Victoria

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Peru
Peruvian specialty coffee is distinguished by its diverse microclimates and high elevations in the Andean mountains. These factors contribute to the beans' unique flavor profile, typically featuring bright acidity, medium body, and subtle notes of fruit, chocolate, and floral undertones.

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