Expanded view of Moonwake Coffee Roasters - El Mirador - Mosto Thermal Shock Natural Sidra | Colombia
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El Mirador - Mosto Thermal Shock Natural Sidra | Colombia
£24.50
- Banana, Soursop, Lychee, Cherry Soda
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Huila
- Varietal
- Sidra
- Process
- Natural
- Roast Level
- Light
- Producer
- Yessica and Diego Parra, El Mirador
- Farm
- El Mirador
- Altitude
- 1750 masl
What to expect
In the cup you can find
Banana, Soursop, Lychee, Cherry Soda
Overall profile
Sparkling acidity reminiscent of a cherry soda, bright sweetness throughout and a rounded finish.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 3/5
About Moonwake Coffee Roasters
Moonwake is a San Jose roastery founded in 2020, offering carefully selected single origins from around the world. Its range spans delicate, tea-like and fruity coffees through to richer chocolate profiles. Traceable sourcing, detailed evaluation and small-batch roasting support a simple aim: a captivating cup and a moment...
Roaster notes
Colombia — Yessica & Diego Parra Finca El Mirador Sidra (Mosto Thermal Shock Natural)
Tastes Like — 🍒 Cherry Soda • 🍈 Lychee • 🍈 Soursop • 🍌 Banana
DETAILS
- Producers: Yessica & Diego Parra (Diwan Coffee)
- Farm: El Mirador
- Region: Pitalito, Huila, Colombia
- Varietal: Sidra
- Process: Mosto Thermal Shock Natural
- Elevation: 1,750 masl
INTRO
Moonwake's second time working with Yessica and Diego Parra, who've been shared before through their terroir-forward lots. This time the focus is their equally exciting processing work. A loud and punchy cup that still retains plenty of complexity and definition. In the cup: cherry soda, lychee, soursop, and banana.
THE PRODUCER
Yessica and Diego are siblings from Pitalito, Huila, and the fourth generation of a coffee-growing family: their great-grandfather started the farm, followed by their grandfather and parents. It wasn't until Yessica discovered specialty coffee while studying and teaching at SENA that she began to see new possibilities. She introduced Diego to specialty coffee, and together they started Diwan Coffee as a side project while working in the industry. What began as a hobby became a business, leading them to leave their jobs, acquire their own farm, and develop their own approach to coffee.
THE PROCESS
Cherries are first flotation sorted and fermented in open tanks for 24 hours. They are then given a 30-minute thermal shock with hot water, before fermenting for 80 hours with the juice (mosto) from the first fermentation. The coffee is then sun-dried for 2–3 weeks.
Fermenting the Sidra with only the mosto from the first fermentation is the defining step. It intensifies the qualities already present in the coffee, building the loud, punchy cherry soda and tropical fruit character.
THE CUP
Loud and punchy but defined: when hot, a bright cherry soda character leads alongside tropical lychee. As it cools, the back half develops a noticeable creaminess and sugary sweetness, taking on the soft tropical character of soursop before settling into a distinct banana note in the finish.
Flavour Notes
🍒 Cherry Soda 🍈 Lychee 🍈 Soursop 🍌 Banana
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