La Mora



Altitude 1660-1708 masl
Process WASHED
Harvest JANUARY-MARCH 2021
Notes HoneyMilk ChocolatePear

A sweet and creamy coffee where we find notes of milk chocolate, honey and pear in the aroma that remains in the mouth. Medium acidity and a soft and pleasant aftertaste of panela and honey.

Eduardo moved to the United States to save money until he was able to buy his land. He has been dedicated to grown coffee for the past 15 years and 5 years ago he joined the ASIAST cooperative, which has enabled him to train further and increase the quality of his coffee. Eduardo’s family has stood out within their own community because of their work in harmony with the environment and its care.

Eduardo’s team picks only the ripe and red cherries which are depulped the same day. The beans are then fermented for 36 hours in water, washed and soaked in water for 12 hours. Then, the coffee is dried on a patio for 6 days and separated in different lots before being stored. Eduardo makes sure that he and his employees maintain proper cleaning of all the equipment when harvesting and processing.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 18 grams of coffee to extract 35 grams in a cup in a time of 28 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm