WORLD OF COFFEE GIFT BOX
If you're reading this, it's likely that you are now the proud owner of our World of Coffees Gift Box and are ready to embark on a coffee tasting journey across 12 countries. Each box is numbered from 1 through to 6 and each box contains 2 x 70g of coffee for you to enjoy. Read on to learn more about each coffee individual coffee.
Box 1
This unique coffee is grown, produced and named by a group of 20 producers in the Zongolica region of Veracruz, Mexico at 1,250–1,700 metres above sea level. The coffee cherries are hand-pulped and washed before being dried on large patios for 15 days minimum in the hot sun. The practices used in cultivating this coffee are designed to preserve the regions biodiversity - intercropping and forest conservation being two f the practices. The farmers’ attention to detail has resulted in a superb single origin coffee that will take you on an intense taste journey.
Tasting Notes - With a medium to dark roast, these beans produce a smooth, balanced cup with medium acidity with notes of syrupy dark fruits, a hint of liquorice and a wisp of smoke coupled with Brazil and pecan nuts.
Organically grown in the fertile soils of Honduras, North America. Madre Tierra is a washed coffee sourced from women producers in Lempira, Ocotepeque, Intibuca, Copan, La Paz, El Paraíso and Comayagua. The coffee plants are grown at altitudes between 1,100 and 1,650 meters above sea level, the coffee cherries are then picked and dried on patios, with solar dryers or on raised beds.
Woman producers, whether because a partner has passed away or migrated or out of pure passion for coffee, absolutely seize the opportunities that coffee presents, taking a rough patch of land and turning it into a successful coffee farm. The women rise before dawn to care for children and elders and tend to housekeeping, all before heading to the fields to tend to the coffee plants.
When coffee is growing at high altitudes like this one, it slows down the growing process allowing the coffee beans to absorb the natural sugars from the coffee cherry, resulting in a more flavourful cup.
Tasting Notes - With a medium to dark roast, this coffee elicits tasting notes of rich dark chocolate, roasted hazelnuts with a tart blackcurrant finish. The beans produce a very smooth to drink with a long finish.
Box 2
This coffee comes to us from the mountainous region of San Jose, Costa Rica and are grown in volcanic soils at high altitudes (1500 metres above sea level to be exact). When ready for harvesting, the cherries are selectively handpicked from the plants and delivered to the nearby wet mill. The wet mill follows processing methods that are designed to carefully protect the environment from degradation. Centrifugal force is used to remove mucilage (sticky substance that surrounds the coffee bean/cherry pit) which reduces water usage and limits the amount of excess nutrients in water runoff from the mill. The beans are then washed and sundried.
With over 6,000 dedicated members, Coopeagri Cooperative empowers coffee farmers by enhancing production and market access. Committed to the wellbeing of their community, the cooperative initiates vital projects, including medical facilities and extensive agronomy support. Coopeagri also produces organic fertilizers to ensure sustainable farming practices and operates a local café that proudly features their exceptional coffees. We are proud to support the Coopeagri Cooperative and are excited to be able to offer these beans to our customers.
Tasting Notes - With a medium roast, this coffee features delightful notes of smoked hazelnuts, brown sugar, cacao, and cinnamon. This blend offers a wonderfully smooth and mellow cup with a long, satisfying finish.
From the foothills of the Andes, these high altitude ( 1,250 to 2,150 m) Colombian Excelso beans are sourced from some of the country's best co-operative farms. Only the best Columbian coffees are permitted to be exported, our Mocha Mondo Gold beans being one of them.
The Magdalena River, Colombia’s largest river, runs through the region, providing plenty of water for coffee farming and generating (directly and indirectly) up to 86% of Colombia's gross domestic product. The fertile volcanic soil of the Andes mountain range helps to produce healthy coffee cherry plants with a bountiful crop.
Tasting Notes - We roast these beans just past a medium roast which produces a delightfully smooth, rich and full bodied coffee that's well balanced with flavours of milk chocolate, nuts and a naturally sweet hint of fruit.
Box 3
This Peruvian coffee comes from Chanchamayo Valley, high up in the Andes at over 1350 metres above sea level. The farms belong to small producers with less than two hectares of land. This coffee is shade-grown at high altitudes in order to produce a small, dense bean with a complex cup, the high altitudes slow down the maturation process, giving the beans even more time to soak in the natural sugars and delicate flavours from the coffee cherries flesh, before being picked and processed. In addition, the producers have made a remarkable effort to produce a high quality bean (widely considered Peru's finest gourmet coffee) by only using sustainable farming practices.
Tasting Notes - We roast these beans to a light to medium level which elicits delicate flavours of milk chocolate, nuts, coupled with citrus and vanilla. These beans produce a smooth and sweet cup.
Brazilian Ipanema Yellow Bourbon
A quality gourmet coffee from the Ipanema estate in Brazil. Located in the middle of the Mantiqueira mountain range, the Fazenda Rio Verde estate is a true natural sanctuary, where coffee occupies just over 40% of the total area. Fazenda Rio Verde has the most rugged terrain amongst the three farms that Ipanema Coffee own. Ranging from 800 to 1,350 metres (2,600 to 4,400 feet) in altitude, almost all of the farm's harvest operations must be conducted by hand due to the topography of the land. The soil is predominantly clay on a red mineral volcanic base, rich in compostable material. On the mountain slopes, the diversity of vegetation has given these soils an unequalled richness in terms of nutrients and organic material.
The varieties of coffee bean produced at Fazenda Rio Verde range from Acaia, Mundo Novo, Red Rubi as well as the exceptional Yellow Bourbon, Yellow Catuai and Yellow Icatu. The Yellow Bourbon variety is a first class Brazilian arabica bean, characterised by low acidity and delicate flavour. The beans deliver a tactfully balanced brew with a gentle sweet aroma. The unique, yellow fruits and well formed beans makes it a true heirloom amongst the most sought for beans from Brazil.
Tasting Notes - With a light to medium roast, these beans produces notes of smooth milk chocolate, rich caramel and Irish cream, a truly delectable coffee that proves its worth as a true heirloom variety.
Box 4
This coffee comes from the tropical wetlands of Nyamasheke, Rwanda. During harvest, each cherry is handpicked and sorted for quality. After selection, the coffee cherries are dried on raised beds for an average of 52 days. During this time, the coffee bean, which is the pit of the cherry, soaks up the natural sugars and fruity flavours of the cherry flesh. Think of it like leaving meat to marinate in seasonings before cooking! This method is referred to as the ‘natural process’ and results in a naturally sweeter cup with balanced acidity and more pronounced, fruity notes.
A fun fact about this coffee is that it is grown next to the Akagera National Park which is the largest protected wet-land in Africa, home to wildlife including zebras, giraffes, elephants, lions and hundreds of bird species, such as the rare shoebill stork!
This coffee is part of the Baho Coffee Group. Baho Coffee not only supports farmers with educational, financial, and agricultural services but also focuses on empowering marginalized groups, including women, older farmers, and youth. Inspired by his own experiences, Rusatira prioritizes helping single mothers and plans to feature their coffee separately, highlighting their stories and specific challenges. We at Mocha Mondo are thrilled to support the Baho Coffee Company and the impactful work and empowering support they are providing farmers and communities across Rwanda.
Tasting Notes - With a medium to dark roast these beans produce notes of caramel, milk chocolate and stone fruits with a naturally sweet honeycomb finish.
Daydream as you sip, imagining warm and lush green plataus and a slow, easy pace of life. Take a moment to savour this elegant and distinctive coffee from the Kenyan mountains, grown at 1,600 - 1,800 metres above sea level!
The Peaberry coffee bean is particularly associated with Kenya and Tanzania. Kenya is well known for its highly organized network of coffee cooperatives. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica beans.
Simply described as ‘the champagne of coffee’, the Peaberry is the second highest graded coffee from Kenya. This oval shaped bean is the single occupant of the coffee cherry, usually each coffee cherry produces two coffee beans but with peaberry there is only 1 coffee bean per cherry. This means the single peaberry bean gets twice the nutrients from the plant which gives it a unique and distinctive flavour. Its a rather rare occurrence that only affects about 5% of the world's coffee beans and results in a naturally sweeter and more flavourful coffee bean.
Tasting Notes - These light to medium roasted peaberry beans elicit notes of sugar cane, blackcurrants and citrus coupled with cinnamon and nutmeg.
Box 5
This premium washed coffee comes from the Oromia Forest, where the coffee plants are shade grown slowly in bright red soil. Being grown at a high altitude, over 1,800 metres, produces a low-acidity smooth tasting coffee. The beans are medium sides with a distinctive rounded shape and green in colour when unroasted. Many specialty roasters consider washed Limu coffee from Ethiopia to be a premium gourmet coffee.
Ethiopia is the original home of coffee. Coffee trees have grown in the wild here for centuries and the environment is perfect to continue producing amazing coffee, without adding anything to it. More than a thousand different varietals of the coffee bean grow in Ethiopia and most is processed naturally. High elevations in the southern mountainous region make for excellent growing conditions.
Tasting Notes - The flavours that emerge with a medium to dark roast are milk chocolate, nuts and toffee with a white grape snap.
This distinct single origin coffee comes from the Western Malabar Coast in India. India is particularly well known for Monsooned Malabar, a unique coffee that was extremely popular in Europe during the 19th and 20th centuries.
The flavours of Monsooned Malabar were originally unintentional and were simply a by-product of transporting green coffee beans to Europe. The journey from India to Europe took approximately 6 months and the coffee, which sat in the hull of the ship, and would absorb moisture from the sea and the humid winds. The moisture led the beans to swell to a larger size and turn a pale beige colour. The taste of the coffee became smoother and more full. Today, though shipping technology has advanced and now allows for the control of moisture in hulls, the demand for Monsooned Malabar remains, leading producers to recreate the conditions of this particular coffee using special setups in the warehouses that take advantage of the harsh monsoon winds and rain.
Tasting Notes - With a medium to dark roast, a bold, slightly spicy and smoky flavour emerges with hints of cloves, tobacco, chocolate, malt biscuits and nuts.
Box 6
This coffee is from the Koerintji Barokah Bersama cooperative which is based at the plateau that sits at the foothill of Mount Kerinci in Sumatra (one of the 452 volcanos in the Pacific ring-of-fire).
This innovative lot applies a traditional Indonesian coffee process called 'wet hulled honey' which involves the coffee cherries being pulped, before being dried in the sun on raised beds for a short period, whilst the beans are still high in moisture content, the parchment (remaining coffee cherry residue) is removed. After this, the beans are transferred back on to raised beds and covered with protective domes to dry for 15 days. This practice was adapted from the traditional Indonesian ‘Giling Basah’ method, which is unique due to the parchment being removed whilst the beans are still wet. Every sack of coffee we buy from our supplier contributes to a Farmgate Initiative project.
Tasting Notes - We roast this coffee in small 1kg batches to achieve a dark roast profile. This gives the coffee a flavour profile of smooth dark chocolate, smoked almonds, dried red currants and tobacco.
This premium single origin coffee hails from the Bena Bena Valley in Papua New Guinea, home of the Goroka Festival.
This washed, partial Blue Mountain variety bean is organically grown at altitudes of over 1600m, giving the coffee an earthy profile and a snap of acidity.
In early 1945, as the war in New Guinea was subsiding, four village plots in the Korofeigu area were identified by the administration for coffee planting by the villages. Thirteen villagers from Korofeigu and other surrounding areas were selected to be sent to a newly created school for training in coffee production. For the next 12 months, government officials moved around the Eastern Highlands selecting village plots and encouraging them to plant seedlings while continuing to train the youth of these areas. The initial reaction of the indigenous population was of indifference; in a bountiful valley that could produce so much, it was thought that a crop that would take three years to harvest a return was a waste of time. Although some plots were neglected, none were removed, allowing the beginning of a coffee-farming culture in this area.
From these small plantings in and around Korofeigu, coffee would become the most important commodity in the development of the New Guinea Highlands. Today, it is Papua New Guinea’s most important agricultural crop, directly or indirectly providing the major source of income for a third of the country’s population.
Tasting Notes - The flavours that emerge with a medium to dark roast are dark chocolate and almonds coupled with honey, warm spices and ginger.
This concludes our tasting journey across 12 different countries. We hope you enjoyed the experience! Did you have a favourite? All of the coffees you've tasted in our world of coffee gift set are available to order separately on our website.
Across the 12 different single-origin coffees you have tasted:
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Different roasts - Light, medium and dark roasted coffees
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Various processing methods - Washed, natural, wet hulled honey and monsooned
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Coffee with a rare mutation - Kenya Peaberry
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A heirloom variety - Yellow Bourbon
And most importantly supported us and the many farm and cooperatives across the world involved in cultivating these coffees, Thank you!