Moklair was born from the desire to reintroduce responsible coffee of the highest quality. When you purchase from Moklair, you are purchasing sustainable coffee that has transparent supply chains. In supporting local innovative farmers from micro-terroirs, you are promoting agricultural heritage from all continents. At Moklair, we believe in fairtrade, where coffee farmers are respected and compensated fairly. Please help to preserve our cultural heritage and sustainable future by supporting these smaller coffee regions and villages!
Arabica producing countries: Mexico, Guatemala, El Salvador, Honduras, El Salvador, Nicaragua, Costa Rica, Panama, Cuba, Jamaica, Haiti, Rep Dom, Puerto Rico, Guadeloupe, Martinique (+ Hawai in North America).
Arabica producing countries: Venezuela, Colombia, Ecuador, Peru, Bolivia, Paraguay, Brazil, Suriname, Trinidad and Tobago, Northern Argentina
Arabica producing countries: Nigeria, Cameroon, Equatorial Guinea, Rep Dem of Congo, South Af, Zimbabwe, Malawi, Zambia, Mozambique, Madagascar, La Reunion, Tanzania, Burundi, Rwanda, Uganda, Kenya, Ethiopia, Sudan
Arabica producing countries: India, Nepal, Sri Lanka, Burma, Laos, Thailand, Cambodia, South China, Malaysia, Philippines, Indonesia.
In Oceania: Papua New Guinea, extreme north of Australia.
EL DORADO, ALTA M.
EL RUBI, HUILA
HEINER / JOHANNA LAZO
MANTIQUEIRA DE MINAS
EDUARDO DA SILVA
SANTOS BARCO MUNOZ
LOS ALPES, HIGH LANDS
NINETY PLUS ESTATE,
BOMBE STATION, SIDAMA
BENSA X DUKAMO
ACEH TENGAH, TENANG UKEN
RADIAN AND AULIA KHAFI
OUR COFFEE : LIQUID SWORDS
Finca El Papayo is run by Santos Barco Muñoz (picture 4), a young and passionate coffee farmer in Suaza, Huila. The three farmers begin by waking up at 5 a.m (with a great cup of coffee), then begin to collect coffee cherries, processing them and coffee cherries and other plants within the field, and managing the other workers on the farm. When it’s off-season, Santos makes sure the farm is cleaned and the plants are safe.
Finca El Papayo is a small farm, where the only transport used to move around is a motorcycle. On this farm, which sits at an altitude of 1260 m above sea level, he grows different coffee varieties, such as Geisha, Maragogype, Papayo, Tabi. He also has other types of plantations, such as plátano, avocados, cacao, lemons, papaya, which serve as coffee shade!
The sweet tomato note in this coffee reminds me of washed Kenyan coffee, it is super juicy with bright acidity, simply delicious.
BOMBE STATION -SIDAMA
Forget about your stereotypical Brazilian coffee that is chocolatey and mild. This coffee is a hidden gem from the Faleiros family, super delicate, honey-like, with a sublime fruity aftertaste.
The El Dorado farm is a notorious coffee farm located in the Alta Mogiana region in the State of Minas Gerais in Brazil. The optimum altitude in Alta Mogiana (up to 1300 meters above sea level) contributes to a perfect microclimate for coffee plantations. The El Dorado Farm is well known to be a winner of the Alta Mogiana Competition and ranked highly in the Cup of Excellence in the last decade.« Everything we can do to preserve nature, we do it with pleasure! We got a gift from God, which was to be located in Ibiraci. Here is one of the best places in the world to make specialty coffee”. A vibrant cup with tropical fruit notes and a lingering taste of milk chocolate. A thick honey-like texture. An absolute gem!
EL ZAPOTE, HUEHUE.
HEINER, JOHANNA LAZO
JUAN, GABRIEL, FRANK TORRES
EDUARDO DANIEL DA SILVA
Heiner Lazo and his wife Joanna have been coffee farming for 25 years. Their El Rubi farm is located in the Acevedo region of Huila in Colombia. Wondering why El Rubi? Well, it was named by the previous owners whom received a precious jewel for their marriage several years ago. Today, the couple Heiner and Johanna now see it as their precious ruby. El Rubi for many years grew Caturra, Colombia and Castillo, recently however they have started experimenting with more exotic varietals (ie. Pink bourbon). Besides pink bourbon, they even have a variety called Papayo (named after the papaya fruit), and the iconic SL 28. Currently, Heiner and Johanna are experimenting with different forms of processing, for instance temperature controlled anaerobic fermentation. Cultivated from hybrid of Red and Yellow Bourbon, Pink Bourbon is said to have been first found in Pitalito, Huila. This variety can be hard to grow due to it’s genetic volatility, however it is shown to have good resistance to rust and produces exquisite cup qualities. Pink Bourbons have a substantial amount of glucose which is thought to help give the the cup its more delicate, soft and complex profile.
Los Hermanos, as the name suggests, represents a collaboration between three brothers in the La Union municipality of Nariño. Juan Torres and Gabriel Torres each own a farm (La Cafelina and La Indonesia) just outside of the Pradera town. The Torres family history in coffee dates back to 80 years ago with their grandfather Marco Antonio being one of the first people to cultivate coffee in La Union. Frank Torres, the middle brother is a certified Q Grader who assists with quality control and advises on coffee trends in the market. Surrounding these coffee plants, several fruit trees (ie. orange, mandarine, banana, guamo, yarumo and leucaena) are planted, which provides shade and improves the coffee planting environment. Furthermore, the brothers pay special attention to preserving soil quality and improving water management.
In the cup, look for notes of raspberry and orange! ( won't be difficult thanks to the 100 hours anaerobic fermentation !)
The Sertãozinho district in Cristina, Minas Gerais, Brazil, hides some of the best coffee plantations. Among the small producers of specialty coffee, the Vargem Alegre ranch from the Silva family represents around 12 hectares, divided into three: Vargem Alegre, São Sebastião, and Tarumã. They are managed by: Sebastião (the father), Cleverson (the elder brother, a certified Q grader), and the younger brother, Eduardo Daniel da Silva. The Silva family began growing coffee in the 1990s. Located on the northern side of the Serra da Mantiqueira mountain range, the region is a demarcated area of 25 municipalities. The region is recognized as an Indication of Origin for its tradition and worldwide reputation of producing coffees with unique sensory profiles. Most producers in the region are smallholders who operate family farms. Together with his brother Cleverson, the two have been working towards improving the quality control management and post-harvest processing on the farm.The Silva family is constructing a small tasting laboratory with the objective to help the community.
OUR COFFEE : PROUD EDUARDO
AULIA AND RADIAN KHAFI
(NEW) This lovely coffee comes from the from the lovely farmer group in the village of Bukit Sama. Located near Tingkem in the Regency of Bener Meriah in Aceh Tengah, Indonesia. These 176 farmers plant their coffee in rich and volcanic loam soils which are comprised of a mixture of sand, silt and clay. Just like how the terroir plays a huge role on grapes in wine. The same applies for coffee.This special soil type combined with the climate allow for the perfect growing conditions. The resulting coffee is full bodied and rich with spice notes that are unique to this region.
This lot is produced by the Mandailing people who are the unique producers of arabica in the Tapanuli region. What is unique about the Tenang lot is that these coffees represent a new project started by Radian and Aulia Kahfi. They have been working with these farmers to experiment with new processes that diverge from the traditional wet hulled (Giling Basah) method that’s unique to Indonesia. Despite the difficulty of constructing a green house in climates like this, they have made it happen. Inside of this greenhouse, they are processing honey, naturel, and washed coffees together.
OUR COFFEES : TENANG HONEY - TENANG NATURAL
Our head roaster Kévin’s favourite coffee of the year. An extraordinary Green Tip Gesha from Janette and Kai Janson in Panama that brought Moklair to the finals in France’s Brewers Cup 2021.
The Janson Coffee Farm is located on the Talamanca Mountain Range on the slopes of Tisingal and Baru volcanoes, the average altitude is between 1350 and 1700 meters, planted on thick volcanic soil.
In their coffee farm, the Janson’s keep a balance of nutrients in the soil using enzyme microorganisms, without pesticides or herbicides. The farms are micromanaged in lots for traceability and quality control. Plantations are separated by forest which serve as natural barriers against pests and also protect the natural flora and fauna of the region. Water from their springs is used for the wet process. They are 100% committed to improving and protecting our environment.
OUR COFFEE : JANSON 571
FINCA DEBORAH, JAMISON S.
Jamison Savage from Finca Deborah has become synonymous with exceptional coffees. His coffee has won several prestigious coffee competitions around the world. In this year’s France Brewer’s Cup, Moklair scored the highest in Open Service with this coffee.
The cup is complex, elegant, delicate, and intense at the same time. When the coffee is hot, you will smell aromas of whiskey, plum, floral notes, almonds, cacao, and peach tart. As you taste it, there will be flavours of floral tea, caramel, jasmine, blackcurrant, raspberry, and cacao nibs. The acidity is delicate and juicy; the body is silky all along; and when the coffee is cooled, you will experience a great balance between body and acidity.
I have to say, this was one of the best coffees I’ve ever tasted in my life - Charity
OUR COFFEE : NIRVANA
NINETY PLUS, J. BRODSKY
We’ve always wanted to work with Ninety Plus’ coffee and today, we’ve finally found a chance.
The founder, Joseph Brodsky is known for his achievements in pushing the boundaries in coffee processing and his stance for restoring biodiversity in forestry areas. Today, his coffee farm, Ninety plus has produced several of the world’s highest-scoring coffees. The perfect combination of innovation, sustainability, and high-quality coffee has carried the estate far.
Kambera is a beautiful representation of the Ninety Plus Geisha Estate. You will find their recognizable notes of alcohol and fermentation that are complex and well developed, an extremely fruity cup filled with flavor layers. Kemgin is a very elegant gesha with jasmin flavours, ginger and lemon blossom. Very successful cup !
OUR COFFEES : KAMBERA - KEMGIN
EL PARAISO, DS BERMUDEZ
Another recent arrival from Diego Bermudez's El Paraiso Farm in Cauca Colombia, this is a special two-stage fermentation pink bourbon.
Diego is bringing us both familiar and new flavors to the coffee we have tasted from him in the past. This coffee presents a dense profile of flavor with incredible complexity. Vibrantly delicate structure with juicy acidity; crisp, cream-soda mouthfeel. Honey finish with elegant elderflower and peachy notes.
P.S. Be ready for a fresh peach explosion.
To achieve coffee beans with unique profiles like this, Diego infuses the coffee beans with different flavours
OUR COFFEE : MELOCOTÓN
OUR COFFEE : EL QUIMI