OUR

COFFEE

YOUR
IMPACT.

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!

CENTRAL

AMERICA

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

AFRICA

+

YEMEN

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

SOUTH

AMERICA

ASIA

+

OCEANIA

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.

MELOTÓN / RUIBARBO
COLOMBIA

EL TAMBO, CAUCA

EL PARAISO

 

THE TORRES BROTHERS

COLOMBIA
EL PRADARO, NARINO

JUAN, GABRIEL, FRANK

 

SERGIO

BRAZIL

EL DORADO, ALTA MOGIANA

FALEIROS BROTHERS

 

KAROMI

ETHIOPIA

KERAMO, BENSA, SIDAMA,

DAYE BENSA

RDV À PRAGUE

HONDURAS
M. VIRGEN, CORQUIN

ANA CECILIA ESTEVEZ

EARTH WIND & LIQUOR

HONDURAS
CORQUIN

BLANCA ROSA MELGAR

Diego Bermudez
Diego Bermudez

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EL PARAISO, DS BERMUDEZ

COLOMBIA

AQI BADU

YUNNAN - CHINA
YUNNAN COFFEE TRADERS

BANKA FARM, MENGLIAN DAI

Diego Samuel Bermudez and his family of four have been working on providing excellent specialty coffee for 13 years. Working on applying newer technologies to all phases of coffee production, they have introduced innovative ways of processing green coffee. Double anaerobic coffees were born after a long a meticulous process.  He is what we would call a "3-star Michelin chef" for coffee lovers. Diego is best known for developing the"PO2" process. His final product is one word: incredible.

OUR COFFEES :

  1. DIEGO BERMUDEZ 

  2. (NEW) El PARAISO MELOCOTÓN

  3. (NEW) EL PARAISO RUIBARBO

 

 

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BANKA FARM

YUNNAN - CHINA

Banka farm and washing station is based in Menglian Dai, Lahu and Va Autonomous County, Yunnan, China. This coffee was grown and harvested in the nearby village of Aqi Badu.

The harvesters who bring cherries to Banka washing station are primarily Lahu – an ethnic group that lives across Myanmar, Laos, Thailand, and China.In 2018, Yunnan Coffee Traders (YCT) became incharge of the Banka wet mill and a portion of the Banka farm (several 100 hectares of land),  introducing one of the region’s first optical sorters, trying out processing methods(ie. yeast fermentation), and planting other varieties such as Pacamara and Yellow Bourbon.Aqi Badu is a great reflection of the Yunnan region, a beautiful, clean and consistent cup.

 

OUR COFFEE : AQI BADU

 

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DAYE BENSA - KERAMO

ETHIOPIA

The producers of Keramo are part of a member organization consisting of 667 producers located at an altitude of 2300m in the beautiful Bombe mountains of Ethiopia. At high elevations like this, the coffee beans are very dense with heavy concentrations of the smaller screen sizes.The Daye Bensa washing station is known for producing the #7 Cup of Excellence lot as well is its several micro-lots. This washing station represents a "Community" oriented business model where farmers receive bonuses based on their work. Besides processing green coffee, Deya Bensa also works closely with schools and provides farmers with extra financial support if needed. A bright and sweet bombe coffee (very aromatic !)

 

OUR COFFEE : KAROMI

 

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FALEIROS BROTHERS

BRAZIL

(NEW) 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!

OUR COFFEE: SERGIO

 

Earth, Wind, and Liquor
Earth, Wind, and Liquor

Earth, Wind, and Liquor
Earth, Wind, and Liquor

Earth, Wind, and Liquor
Earth, Wind, and Liquor

Earth, Wind, and Liquor
Earth, Wind, and Liquor

1/5

BLANCA ROSA MELGAR

HONDURAS

Since the 1970s, Blanca Rosa Melgar and her husband have been running a small farm of 6 hectares in the mountains of Celaque, not far from Corquin. Since the beginning, they have only produced 100% organic coffee and refuse to use any chemicals on their farm. The trees are grown between beehives, banana, lemon, orange, guava trees, and regional vegetable plants too. Imagine already the complexity in the soil. Osman and Francis, their two sons, have been working year after year to increase the quality of the harvests of their micro-lots. The particularity of this micro-lot is that it was created from a cherry maceration of 90-hours and that the green grains went through fermentation at 22-25 degrees Celcius in sealed casks without oxygen!"Earth, Wind, and Liquour" represents an exceptional organic coffee that is rated SCA 88.5 with notes of passion fruit and pomegranate. It has a dense and sweet body with touches of fermented soy and kombucha. Trust us, you will be surprised

OUR COFFEE: EARTH, WIND AND LIQUOR

 

ANA CECILIA ESTEVEZ

HONDURAS

Rendez-vous à Prague
Rendez-vous à Prague

Rendez-vous à Prague
Rendez-vous à Prague

Rendez-vous à Prague
Rendez-vous à Prague

Rendez-vous à Prague
Rendez-vous à Prague

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Anna Cecilia Estevez is a young, eco-responsible, coffee fanatic. After four years of working with Aruco in the fields of crop and process quality control, Anna has embarked on organic coffee cultivation. Aware of the current environmental problems, she has created ecosystems composed of various forest species and regional fruit trees that naturally enrich the soils where its Lempira plants grow. Her number one rule: no to chemicals. It grows micro-batches and supervises the innovative processes of the Aruco mill. The mineral-rich terroirs and the double maceration of the drupes give this batch notes of orange, baked apple, whisky, and praline. A chocolate finish and a whisky aftertaste ! An exceptional coffee.

OUR COFFEE: RENDEZ-VOUS À PRAGUE

 

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JUAN, GABRIEL, FRANK TORRES

COLOMBIA

(NEW) 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 !)

OUR COFFEE: THE TORRES BROTHERS