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HomeCoffeesMexico Santa Cruz Moka Cuatro Natural
La Concordia · Mexico

Mexico Santa Cruz Moka Cuatro Natural

Natural Moka Cuatro, grown at 1680 masl

Roasted by Proud Mary Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
FarmFinca Santa Cruz, La Concordia, Mexico?
ProducerArgüello Family
ProcessNatural✓
Harvest—
Altitude1680 masl✓
ClimateTropical savanna
VarietiesMoka Cuatro✓
RoastOmni✓
Tasting notespineapple, jasmine, honey, creamy✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • pineapple
    Fruity › Pineapple
  • jasmine
    Floral › Jasmine
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    Finca Santa Cruz, La Concordia, Mexico

    Grown by Argüello Family

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    Mexico Santa Cruz Moka Cuatro Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia, Ají NaturalFinca Santa Elena – Pacamara HoneyMexican Nutty ChocolateLas PalmasElver Novoa FiltroLos MilagrosMore from this producerArgüello Family5More from this farmFinca Santa Cruz12 moreSimilar flavour profilepineapple, jasmine, honey2554Same processNatural7627From the same originMexico840More from this roasterProud Mary Coffee Roasters736 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1680 maslRoastOmni
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability