Hello, hello, hello!!

Welcome to day 9 of the WBB Advent! 

Today we have a very special coffee that I first tried at Nottingham Coffee Festival, and of course I had to place an order (and finally an excuse to order some more red velvet hot chocolate, which I also totally recommend if you want a beautiful red hot choccy for these cold winter evenings)

So who are Saints of Mokha?

"Established in 2016; Saints of Mokha is a young, independent coffee roaster in Leicester, England. We offer the finest roasted coffee, barista training and a selection of banging coffees for wholesale. 

Our coffee journey was inspired by the story of Ali Ben Omar, a Sufi Saint from the port city of Mokha in Yemen. Ali is revered as the man who discovered the miracle of the coffee bean. He would use it alongside his contemporaries as a tool to stay awake at night and worship.

Soon after, Mokha became the first city in history to export coffee across the eastern world, and Ali became esteemed as the patron saint of coffee.

Upon hearing Ali’s story, Saints of Mokha was born. We’ve made it our mission to revive Yemen’s ancient history of coffee, and present the finest coffees that the world has to offer. 

Since 2016 our brand has grown to be one of the strongest coffee brands in the Midlands. With a coffee house serving up the best coffee and brunch, a on-site training school and an on-site coffee roastery. We've partnered with industry renowned coffee importers and equipment manufacturers in the world, to offer nothing but the highest quality coffee."

Lets have a look at todays coffee

We have a very funky process today, and from here on out in the calendar there are going to be some real funky process' to look forward too!

Origin: Huila, Colombia

Farmers: Edison Argote and Luz Angela

Finca Quebraditas

Process: Washed, Thermal Shock, Yeast Inoculation

Processing begins by floating harvested cherries to remove any that are green, overripe, or dry. The cherries then undergo a 24-hour oxidation process in plastic drums before being dry-pulped. After pulping, a 36-hour fermentation removes mucilage, and the coffee is washed at 45°C to induce thermal shock. A second fermentation takes place over 72 hours at temperatures below 25°C using specific yeast, finishing with a cold wash at 5°C to seal the process. The beans are then mechanically dried for 48 hours at 38°C

Varietal: Orange Bourbon

Taste Notes: Apricot, Orange and Papaya

Let's Brew!

For all coffees when tasting I used a 18g/225g recipe, which I feel really brought out the best in so many of the coffees I picked for the calendar (if you have a physical WBB advent, you have 22.2g (of course I had to include angel numbers) to play around with)

This coffee is definitely a funky one, you get the taste of fermentation, but not in the unpleasant way you would think.

I let this coffee cool completely to really take the edge off and get those juicy flavour notes I knew were there. 

Low and behold, there it was, apricot, dried mango, proper dried fruit vibes, she's funky, she's zesty, she's everything you want from a ferment. 

If you've followed me for a few years you'll know that coffees with tropical tastes are up there with my absolute favourites, and I knew after tasting this one, it had to go into the calendar! 

Want to try this coffee for yourself?

Click Here

See you tomorrow for Day 10!!! 

WBB x