Our Next Dispatch is Friday 27/05/2022. Orders close at 10:00pm on 25/05/2022.



ONA Coffee - Honduras Mogola Lot La Tina, Anaerobic Natural - Filter

Regular price $17.00

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All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.

Dispatch Note: ONA Coffee is dispatched directly from their roastery in Canberra within 2-3 business days of your order being placed. 



COFFEE PROFILE

This lot showcases a beautiful array of bright red fruits like red apple and red currant that bring life and freshness to this coffee's rich chocolate-like body.  

TASTES LIKE Red apple, red currant, ruby grapefruit and dark chocolate
ROAST Filter

SOURCING

This coffee is intensely fruited due to the extended time spent in whole cherry fermentation. The coffee is piled up in a thick layer and left unturned on raised African beds. The centre temperature of the pile begins to increase, spurring fermentation to be accelerated in the coffee cherries at the centre of the pile. As they ferment, Co2 is released, creating an anaerobic environment for those cherries in the centre layers. Once a day, the pile is spread thin and then re-heaped up to ensure all coffee cherries are fermented to a similar level.

PRODUCER Don Fabio Caballero
REGION Marcala
VARIETAL Catuai
PROCESS Anaerobic Natural
ALTITUDE 1500-1650masl

 

ORIGIN

Marcala, Honduras

Don Fabio is one of Sasa’s biggest mentors for coffee production and is a great advisor. Mogola was the first farm he purchased back in 1970. It looks like a botanic garden with many trees to separate and protect lots from the wind. It’s very humid and cold, which helps maintain water moisture in the soil and allow plants to not stress because of hot weather. These conditions promote slow maturation resulting in more complex and intense flavours.

In his seventies, Don Fabio has assigned his daughter Marysabel to help manage some of his farms. With the guidance from Project Origin, Marysabel and her partner have welcomed experimental processes like Supernaturals into their farm to become yearly staples.

 

BREW GUIDE

How to get the best tasting cup

AGE BEST USED 8-20 days after roast
DOSE 20g
WATER AMOUNT 300g
TEMPERATURE 88-90°C
BLOOM 50g (30seconds)
BREW DURATION 2:00-2:30
POURS 5 pours (50g bloom, 70g, 60g, 60g, 60g)
FREEZE DATE 9-12 days after roast