Notes from the curator

Mormora Farm's 200 hectares are mostly comprised of coffees grown under the shade of a forest canopy. Hand-picked coffee cherries are delivered to the natural drying station after hand-sorting to remove any unripe, overripe, or damaged fruit and to maintain the inherent quality of the coffee. This coffee is typical of the region and the process and that's not a bad thing. Packed with fruity flavors but balanced with nice citrus acidity and a bit of flowery on the nose.