Altura y Aroma — Mocha Fermented

ALTURA & AROMA — Moka Fermented — Santander, Colombia · 1,750–1,850m · Moka

One of the oldest and purest Arabica varieties in existence — fermented to unlock what a washed Moka keeps hidden.

The Moka variety takes its name from the ancient port of Al-Mukha in Yemen, the harbor through which coffee first traveled to Asia, Europe, and eventually the world. It is one of the oldest and most genetically pure varieties of Arabica in existence. Its grains are small, round, and delicate — low yielding, demanding, and rarely found in commercial production. Growing Moka is a choice that prioritizes quality over volume, complexity over convenience.

At Altura & Aroma, the Moka is fermented — a decision that coaxes from this ancient variety something it doesn't easily give up. The anaerobic process unlocks layers a conventional washed Moka would keep hidden: a base of dark chocolate and caramel opens into herbal notes and ripe yellow fruit, with a citrus acidity and a finish of orange peel that make this one of the most textured and surprising cups in the collection. It is the coffee for someone who already knows specialty and wants to go further. There is no other Moka in the COFY lineup. This is the only one.

The farm behind Altura & Aroma is known in Santander simply as La Finca del Doctor. The owner is a physician — and that formation is not incidental. When he noticed that coffee takes exactly nine months to grow from flower to harvest, the same as a human pregnancy, something clicked. He divided the growing cycle into three trimesters and applied a different nutrient protocol to each stage of development — the way a clinician approaches any biological process that unfolds over time. Nothing is left to chance.

The result is measurable: two varieties from this farm have won the Best Cup Award in Santander, international buyers in Japan order every harvest, the National Coffee Federation selected the farm as a reference model of agricultural innovation for its television program Profesor Yarumo, and Rainforest Alliance has certified its environmental practices.

In the cup: Dark chocolate · Caramel · Herbal · Yellow fruit · Citric acidity · Orange peel finish · Medium body

Best brewed with: Chemex · V60 — clean filtration lets the herbal and citrus layers come through without interference.

• Producer: La Finca del Doctor
• Origin: Santander, Colombia
• Altitude: 1,750–1,850 m
• Variety: Moka
• Process: Anaerobic fermented
• Roast: Medium
• Certifications: Rainforest Alliance
• Traceability: Fully traceable

Ciencia, origen y propósito en cada taza. Science, origin, and purpose in every cup. Roasted in Santander, Colombia and shipped fresh from Miami.