This coffee is produced by Bryan Adolfo Bautista Zelaya in Marcala, La Paz, Honduras. Grown at an altitude between 1400 and 1540 meters, this Catuaí variety is processed using an anaerobic natural method, involving 96 hours of fermentation in nylon tanks followed by drying on raised beds. The flavor profile is characterized by a silky mouthfeel, mandarin-like brightness, dark chocolate mousse sweetness, and a ripe blackberry finish.
Founded in 2012 by Jens Crabbe, MOK began as a small roastery and bar in Leuven before expanding to Brussels. Jens, a two time former Belgian Cup Tasters Champion, is driven by a desire to explore the full potential of coffee flavor. MOK's philosophy is centered on an omni roast approach, where they develop one ideal roast profile for each coffee that works for both filter and espresso. This method aims to showcase the coffee's inherent sweetness and terroir with maximum clarity and minimal roast influence.
