[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"app-header-rated-count:anonymous":3,"roaster-dir-moklair-fr":4,"roaster-base-moklair-fr":22,"roaster-beans-moklair-fr":27},0,{"id":5,"slug":6,"name":7,"city":8,"country":9,"partnership_status":10,"bean_count":11,"family_tally":12,"signature":19},"bc8755bd-5daf-58be-a15e-0e6674ab5bb2","moklair-fr","Moklair",null,"fr","listed",28,{"sweet":13,"bright":14,"earthy":15,"floral":16,"fruity":17,"chocolatey":18},18,20,13,8,81,6,[20,21],"fruity","bright",{"id":5,"beancollector_id":23,"slug":6,"name":7,"website":24,"country":9,"city":8,"partnership_status":10,"description":8,"logo_path":8,"created_at":25,"updated_at":25,"deleted_at":8,"hidden":26},"5c55e6d0-06bc-4756-a61a-d4335e4ac3f2","https:\u002F\u002Fmoklair.fr\u002F","2026-08-12T15:18:01.194864+00:00",false,[28,61,80,112,130,150,172,196,216,238,258,278,297,317,338,364,382,401,423,443,468,498,520,544,560,579,600,622],{"id":29,"beancollector_id":30,"roaster_id":5,"slug":31,"name":32,"description":33,"is_blend":34,"origin_country_code":35,"origin_region":8,"origin_farm":8,"blend_components":36,"process_method":37,"coffee_variety":8,"altitude_min":38,"altitude_max":38,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":41,"image_path":8,"created_at":42,"updated_at":42,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":43,"caffeine_type":44,"certifications":45,"hidden":26,"available":34,"roaster":47,"bean_flavors":48},"53533b65-8944-572f-be76-cb8974a2cd3c","0b87e39b-3f4f-4331-a0a2-9aa7a92a75a6","assemblage-signature","ASSEMBLAGE SIGNATURE","FOR: Espresso & Filter SCA SCORE : 85.5 MOKLAIR RANKING : Premier Cru TRACABILITY : Lalesa station, Gedeb, Ethiopia, 2200m PRODUCER: Gotiti smallholders AROMATIC PROFILE : Stone fruits, apricot, red berries, chocolate, elegant and comforting. BODY : Round ACIDITY : Low PROCESS : Natural VARIETE : “heirloom” More + Since late July 2026, our Signature Blend has featured a single lot from Lalesa, Gedeb, selected for its exceptional quality and round, comforting profile. As with every seasonal release, the coffee will evolve with each harvest and selection while preserving the identity that defines our Signature. This season’s coffee comes from the highlands of Gedeb, offering a cup that is juicy, silky and beautifully fruit-forward, with remarkable balance. One of the best value-for-quality coffees you’ll find. The result perfectly reflects Moklair’s philosophy: purity, balance and tactile elegance. Located in Gedeb, in the southern Ethiopian highlands, the Lalesa washing station works with numerous smallholder farmers who grow coffee under the natural shade of enset trees, in one of the country’s most renowned coffee-growing regions. Led by Ephtah Specialty Coffee, this project is built on direct relationships with producers, quality-based remuneration and continuous investment in local communities. A long-term approach that reflects our vision of exceptional coffee, where excellence in the cup goes hand in hand with positive impact.",true,"ET",[],"natural",2200,"medium","EUR","https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fassemblage-signature\u002F","2026-08-12T15:42:01.526091+00:00",[],"regular",[46],"direct_trade",{"city":8,"name":7,"slug":6,"country":9},[49,52,54,57,59],{"intensity":50,"descriptor_id":51},4,"t1_fruity",{"intensity":18,"descriptor_id":53},"t3_apricot",{"intensity":55,"descriptor_id":56},5,"t2_berry",{"intensity":50,"descriptor_id":58},"t1_chocolatey",{"intensity":50,"descriptor_id":60},"t1_bright",{"id":62,"beancollector_id":63,"roaster_id":5,"slug":64,"name":32,"description":65,"is_blend":26,"origin_country_code":35,"origin_region":8,"origin_farm":8,"blend_components":66,"process_method":67,"coffee_variety":68,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":70,"image_path":8,"created_at":71,"updated_at":71,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":72,"caffeine_type":44,"certifications":73,"hidden":26,"available":34,"roaster":74,"bean_flavors":75},"4497a8e1-bd2a-5f9e-80da-0f35646caba5","c4f79790-3aa8-47a8-85f8-36f59c206930","assemblage-signature-experimental","POUR : Espresso & Filtre SCA SCORE : 85.5 CLASSEMENT MOKLAIR : Premier Cru TRAÇABILITÉ : Lalesa station, Gedeb, Ethiopia PROFIL AROMATIQUE : Fruits à noyau, papaye, chocolat noir, élégant et réconfortant CORPS : Rond ACIDITÉ : Légère PROCESS : Naturel VARIÉTÉ : “heirloom” En savoir plus + Depuis fin juillet 2026, l’Assemblage Signature est composé d’un unique lot de Lalesa, Gedeb, sélectionné pour sa qualité exceptionnelle et sa rondeur. Comme chaque saison, ce café est amené à évoluer au gré des récoltes et de nos sélections, tout en conservant l’identité qui définit notre Signature. Cette saison, il est issu d’un lot cultivé dans les hautes terres de Gedeb. Il offre une tasse à la fois juteuse, soyeuse et bien fruitée, avec un équilibre remarquable. Un des meilleurs rapports qualité-prix que vous puissiez trouver. Le résultat incarne pleinement la philosophie de Moklair : pureté, équilibre et élégance tactile. La station de Lalesa, située à Gedeb sur les hauts plateaux du sud de l’Éthiopie, travaille avec de nombreux petits producteurs qui cultivent le café sous l’ombrage naturel des ensets, dans l’un des terroirs les plus réputés du pays. Porté par Ephtah Specialty Coffee, ce projet repose sur une relation directe avec les producteurs, une rémunération valorisant la qualité des récoltes et des investissements continus dans les communautés locales. Une approche durable qui reflète notre vision d’un café d’exception, aussi exigeant dans la tasse que dans son impact.",[],"experimental",[69],"heirloom","https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fassemblage-signature-2\u002F","2026-08-12T15:42:01.545479+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[76,77,78],{"intensity":50,"descriptor_id":51},{"intensity":50,"descriptor_id":58},{"intensity":50,"descriptor_id":79},"t1_earthy",{"id":81,"beancollector_id":82,"roaster_id":5,"slug":83,"name":84,"description":85,"is_blend":26,"origin_country_code":86,"origin_region":8,"origin_farm":87,"blend_components":88,"process_method":37,"coffee_variety":89,"altitude_min":91,"altitude_max":91,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":92,"image_path":8,"created_at":93,"updated_at":93,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":94,"caffeine_type":44,"certifications":95,"hidden":26,"available":34,"roaster":97,"bean_flavors":98},"f7995817-ca16-5fb0-b299-de7426af7c7e","96f412a4-e0b0-4adc-9100-2c177b8d8de5","finca-deborah-nirvana-natural","FINCA DEBORAH [NIRVANA]","FOR : Filter SCA SCORE: 92 MOKLAIR RANKING : Prodige TRACEABILITY : Boquete, Finca Deborah, Panama PRODUCER : Jamison Savage AROMATIC PROFILE : Ripe fruits, black cherry, red wine, blood orange, whisky PROCESS : Natural Nitrogen Maceration VARIETY: Geisha More + Our relationship with Jamison and Finca Deborah runs deep. It began with Nirvana at the Brewers Cup 2021, continued with Adenium leading Kevin to the World Barista Championship semi-finals , and still inspires the way we push it through competitions. Every year we aim to get our favorite lot from his amazing masterchief. Finca Deborah is Jamison Savage’s foremost terroir-cognizant coffee estate, nestled at 1,700 to 1,900 masl in Volcán, Chiriquí, Panama. Hidden beneath a rainforest canopy and powered entirely by solar energy, the farm operates as a living ecosystem, regenerative, and deeply respectful of its environment. In this pristine setting, Geisha trees grow slowly under filtered light, absorbing the humidity, minerals, and quiet energy of the surrounding cloud forest. Nirvana represents the purest expression of that vision. Only cherries at 21–24 °Brix, the mark of perfect ripeness — are harvested, then meticulously double-sorted and placed in hermetically sealed stainless-steel tanks. Over more than fifty hours, they undergo a controlled nitrogen maceration: nitrogen is flushed through the tanks to remove oxygen, establishing an anaerobic environment that fosters slow, clean microbial development. Every variable, temperature, pH, humidity, is measured and logged, ensuring that fermentation amplifies fruit complexity, sweetness while preserving the Geisha’s clarity and tactile precision. Once complete, the cherries are transferred to shaded, triple-tiered raised beds custom-designed by Jamison. Inside the temperature-stabilized drying houses, the cherries are turned gently throughout the day for even dehydration. After roughly twenty days, when moisture stabilizes at around 11%, the coffee enters reposo , a resting phase in cool, stable conditions where it continues to harmonize before being hulled and carefully sorted for export. In the cup, Nirvana is like : dark cherry, blood orange, red wine and a subtle whisky warmth. Complex, elegant, and deeply alive.","PA","Finca Deborah",[],[90],"gesha",900,"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fnirvana-finca-deborah\u002F","2026-08-12T15:42:01.57059+00:00",[],[96],"rainforest",{"city":8,"name":7,"slug":6,"country":9},[99,100,103,106,108,110],{"intensity":50,"descriptor_id":51},{"intensity":101,"descriptor_id":102},7,"t3_cherry",{"intensity":104,"descriptor_id":105},5.5,"t3_red_wine",{"intensity":101,"descriptor_id":107},"t3_orange",{"intensity":55,"descriptor_id":109},"t2_mineral",{"intensity":50,"descriptor_id":111},"t1_sweet",{"id":113,"beancollector_id":114,"roaster_id":5,"slug":115,"name":84,"description":116,"is_blend":26,"origin_country_code":86,"origin_region":8,"origin_farm":87,"blend_components":117,"process_method":8,"coffee_variety":118,"altitude_min":91,"altitude_max":91,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":119,"image_path":8,"created_at":120,"updated_at":120,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":121,"caffeine_type":44,"certifications":122,"hidden":26,"available":34,"roaster":123,"bean_flavors":124},"413d84dc-224e-57a1-b2a1-0aea82309c33","57d6503b-a6c5-497a-99b3-69c36e0a00d0","finca-deborah-nirvana","POUR : Filtre SCA SCORE : 92 RANKING MOKLAIR : Prodige TRAÇABILITÉ : Boquete, Finca Deborah, Panama PRODUCTEUR : Jamison Savage PROFIL AROMATIQUE : Fruits mûrs, cerise noire, vin rouge, orange sanguine, whisky PROCESS : Naturel, Macération Azote VARIÉTÉ : Geisha En savoir plus + Jamison occupe une place particulière chez Moklair. Notre relation a commencé avec Nirvana lors du Brewers Cup 2021 (les tout debuts de Moklair !), s’est poursuivie avec Adenium , qui a conduit Kevin jusqu’aux demi-finales du World Barista Championship , et continue d’inspirer notre approche des compétitions. Chaque année, nous essayons d’obtenir notre lot préféré d’une de ses fermes : Morgan Estate, Iris ou Deborah. Finca Deborah est la plantation la plus emblématique de Jamison Savage, entièrement dédiée à l’expression du terroir. Située entre 1 700 et 1 900 m d’altitude à Volcán, dans la région de Chiriquí au Panama, la ferme repose sous une canopée tropicale dense et fonctionne à 100 % à l’énergie solaire. C’est un écosystème vivant, régénératif. Dans cet équilibre naturel, les caféiers de Geisha poussent lentement sous la lumière filtrée de la forêt, absorbant humidité, minéraux et l’énergie paisible des nuages environnants. Nirvana incarne l’expression la plus pure de cette philosophie. Seules les cerises atteignant 21 à 24 °Brix, la marque d’une maturité parfaite, sont récoltées, triées deux fois avec minutie puis placées dans des cuves en acier inoxydable hermétiquement scellées. Pendant plus de cinquante heures, elles subissent une macération azote contrôlée : les cuves sont régulièrement purgées à l’azote pour éliminer tout oxygène, créant ainsi un environnement anaérobie stable où la fermentation se déroule lentement et proprement. Chaque paramètre, température, pH, humidité, est suivi et consigné, garantissant une fermentation qui amplifie la complexité fruitée et la douceur tout en préservant la clarté et la précision tactile propres au Geisha. Une fois la fermentation achevée, les cerises sont transférées sur des lits africains à trois niveaux, spécialement conçus par Jamison, dans des serres ombragées où température et humidité sont parfaitement maîtrisées. Les fruits sont délicatement retournés plusieurs fois par jour pour un séchage homogène. Après environ vingt jours, lorsque le taux d’humidité atteint 11 %, le café entre en reposo : une phase de repos dans un environnement frais et stable, durant laquelle il continue de s’harmoniser avant d’être décortiqué et trié avec soin pour l’exportation. En tasse, Nirvana révèle des saveurs de cerise noire, d’orange sanguine, de vin rouge et une subtile chaleur de whisky. Complexe, élégant et vibrant de vie.",[],[90],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fnirvana-finca-deborah-2\u002F","2026-08-12T15:26:00.563835+00:00",[],[96],{"city":8,"name":7,"slug":6,"country":9},[125,126,127,128,129],{"intensity":50,"descriptor_id":51},{"intensity":101,"descriptor_id":102},{"intensity":101,"descriptor_id":107},{"intensity":50,"descriptor_id":79},{"intensity":50,"descriptor_id":60},{"id":131,"beancollector_id":132,"roaster_id":5,"slug":133,"name":134,"description":135,"is_blend":26,"origin_country_code":8,"origin_region":8,"origin_farm":136,"blend_components":137,"process_method":8,"coffee_variety":138,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":140,"image_path":8,"created_at":141,"updated_at":141,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":142,"caffeine_type":44,"certifications":143,"hidden":26,"available":34,"roaster":144,"bean_flavors":145},"52f254c7-be61-5f13-bfdf-259583051757","3da34faa-ccf8-41f9-a6a2-55e0dc284930","finca-milan-watermelon-b6b8","FINCA MILAN [WATERMELON]","POUR : Espresso & Filtre SCORE SCA : 89 CLASSIFICATION MOKLAIR : Prodige TRACABILITÉ : Colombie, Risaralda, Finca Milán PRODUCTEUR : Julio César Madrid PROFIL AROMATIQUE : Pastèque, melon, hibiscus, melon. Funky mais équilibré CORPS : Rond ACIDITÉ : Faible PROCESS : Cofermentation, azote VARIÉTÉ : Caturra   En savoir plus + Finca Milán est une ferme familiale nichée dans les collines verdoyantes de Pereira, en Colombie. Julio César Madrid et son équipe sont devenus des pionniers de l’innovation post-récolte, explorant les fermentations contrôlées et cofermentations. Ce procédé « NG » (Nitro-Gas) introduit de l’azote pendant la cofermentation, créant un environnement sans oxygène qui renforce la clarté tout en amplifiant l’expression fruitée. Le résultat est un café débordant de notes vives de melon, de pastèque et de fraîcheur tropicale, tout en restant élégant et structuré. Un parfait exemple de la façon dont la science peut repousser les limites sans compromettre la précision ni l’équilibre.","Finca Milán",[],[139],"caturra","https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Ffinca-milan-watermelon-2\u002F","2026-08-12T15:42:01.671159+00:00",[],[96],{"city":8,"name":7,"slug":6,"country":9},[146,149],{"intensity":147,"descriptor_id":148},4.5,"t3_hibiscus",{"intensity":50,"descriptor_id":51},{"id":151,"beancollector_id":152,"roaster_id":5,"slug":153,"name":134,"description":154,"is_blend":26,"origin_country_code":155,"origin_region":8,"origin_farm":156,"blend_components":157,"process_method":8,"coffee_variety":158,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":159,"image_path":8,"created_at":160,"updated_at":160,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":161,"caffeine_type":44,"certifications":162,"hidden":26,"available":34,"roaster":163,"bean_flavors":164},"65fccf18-7a46-5b46-a96b-85420db546c1","8cb981e8-c346-4ab2-bcbb-6c9da492fd59","finca-milan-watermelon","FOR : Espresso & Filter SCA SCORE: 89 MOKLAIR RANKING : Prodige TRACEABILITY : Colombia, Risaralda, Finca Milan PRODUCER : Julio César Madrid AROMATIC PROFILE : Watermelon, Cantaloupe, Hibiscus, melon. Funky but balanced BODY: Round ACIDITY : Low PROCESS : Co fermented Nitrogen VARIETY: Caturra More + Finca Milán is a family-run farm located in the lush hills of Pereira, Colombia. Julio César Madrid and his team have become pioneers in post-harvest innovation, exploring controlled fermentations and Co fermentations. This “NG” (Nitro-Gas) process introduces nitrogen during co fermentation , creating an oxygen-free environment that enhances clarity while boosting fruit expression. The result is a coffee bursting with vivid melon – watermelon and tropical freshness , yet remaining elegant and structured a perfect example of how science can push it without compromising precision and balance.","CO","Finca Milan",[],[139],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Ffinca-milan-watermelon\u002F","2026-08-12T15:26:00.610745+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[165,166,167,169,170],{"intensity":147,"descriptor_id":148},{"intensity":50,"descriptor_id":60},{"intensity":55,"descriptor_id":168},"t2_fermented",{"intensity":50,"descriptor_id":51},{"intensity":55,"descriptor_id":171},"t2_tropical",{"id":173,"beancollector_id":174,"roaster_id":5,"slug":175,"name":176,"description":177,"is_blend":26,"origin_country_code":178,"origin_region":8,"origin_farm":179,"blend_components":180,"process_method":37,"coffee_variety":181,"altitude_min":184,"altitude_max":184,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":185,"image_path":8,"created_at":186,"updated_at":186,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":187,"caffeine_type":44,"certifications":188,"hidden":26,"available":34,"roaster":189,"bean_flavors":190},"1bb5b91e-d119-5936-9a9a-668ab1b4bd4d","5d0d67f6-08a9-4d68-82be-0160bc0c3db5","finca-voo-cup-of-excellence-natural","FINCA VOO [CUP OF EXCELLENCE]","POUR : Espresso & Filtre SCORE SCA : 89.5 CLASSIFICATION MOKLAIR : Grand Cru TRACABILITÉ : Finca Voo, Copey, Tarrazu, Costa Rica PRODUCTEUR : Ivan Solis et Leandra Cordero PROFIL AROMATIQUE : fruits tropicaux murs, bourbon, pralin CORPS : moyen ACIDITÉ : légère à moyenne PROCESS : Naturel anaérobique VARIÉTÉ : Red catuaï   En savoir plus + Finca Voo est située à Copey, dans la région de Tarrazú, au cœur de la Vallée Centrale du Costa Rica. Nichée entre 1960 et 2000 mètres d’altitude, cette ferme de 40 hectares incarne la vision et le travail d’Ivan Solis et de sa famille. Son nom, qui signifie « voler » en portugais, reflète l’ambition qui a guidé sa création et son développement. Réputée pour la précision de son agriculture et la qualité de ses lots, Finca Voo s’est illustrée lors de la Cup of Excellence 2024, obtenant la première place dans la catégorie Expérimentale et la seizième place dans la catégorie Traditional Honey & Natural. Ivan Solis et son épouse Leandra Cordero, également propriétaires du Beneficio Santa Fe où les cafés sont transformés, sont reconnus pour leur approche innovante des fermentations et du post-récolte. Lot n°1 de Finca Voo provient de la variété Red Catuai et a été traité en process natural. Après réception des cerises au beneficio, celles-ci sont lavées puis fermentées pendant 48 heures dans des sacs plastiques opaques. Le café est ensuite directement placé sur lits africains pour un séchage d’une durée d’environ 19 jours, jusqu’à atteindre 10 % d’humidité. Durant les heures les plus chaudes de la journée, il est protégé à l’aide de filets plastiques, une technique inspirée des pratiques traditionnelles observées en Éthiopie. Un mot sur les produteurs : Solis & Cordero rassemble le travail d’Ivan Solis et de Leandra Cordero, deux producteurs costariciens qui gèrent plusieurs exploitations situées entre Tarrazú et la Vallée Centrale. Ils y cultivent principalement du Red et Yellow Catuai ainsi que du Caturra, sur des parcelles comprises entre 1500 et 2000 mètres d’altitude, dont Finca Santa Maria, Cuatro Vientos et la plus réputée, Finca Voo. Au cœur de leur activité se trouve Beneficio Santa Fe, leur micro-mill, où l’ensemble de leurs lots est soigneusement transformé. Leur approche mêle méthodes traditionnelles comme le honey et le natural à des fermentations expérimentales, incluant des infusions aromatiques et des protocoles anaérobiques pouvant atteindre 92 heures. Nous travaillons avec Ivan Solis depuis de nombreuses années et son niveau de qualité reste remarquable. Ses cafés ont régulièrement été distingués à la Cup of Excellence, souvent avec du Red Catuai, une variété rarement mise en avant dans les compétitions. Son expertise repose sur une maîtrise exceptionnelle du séchage et du post-récolte, domaines dans lesquels Ivan est considéré comme l’un des meilleurs techniciens du pays. L’histoire de Solis & Cordero prend racine dans l’enfance d’Ivan, passée sur la ferme de ses parents. En 2018, lui et sa femme Leandra entreprennent une étape décisive : l’acquisition de Finca Santa Maria et la construction de leur propre mill, Beneficio Santa Fe. Leur objectif était clair : valoriser leurs propres cafés en contrôlant chaque étape de la transformation, tout en offrant à d’autres petits producteurs un accès à des méthodes post-récolte orientées qualité. Aujourd’hui, l’entreprise est entièrement familiale. Leandra supervise l’administratif, tandis que leurs enfants, Solsire et Ivan Jr., participent activement aux volets commercial et production. Cette dimension familiale structure aussi bien le fonctionnement quotidien que les ambitions futures. Depuis 2017, la famille Solis collabore avec l’entreprise brésilienne CormaCafe afin de perfectionner des fermentations prolongées variant de 48 à 144 heures et de développer des intrants fermentaires spécifiques, regroupés sous le nom Selvatech. Ces travaux constituent l’une des clés des profils aromatiques singuliers produits à Beneficio Santa Fe. Cette rigueur et cette recherche continue d’amélioration ont permis à Ivan d’obtenir des résultats constants en compétition, dont une première place en catégorie Expérimentale et une seizième place en Honey et Natural Traditionnel lors de la Cup of Excellence 2024. La vision d’Ivan évolue aujourd’hui vers une ouverture plus large de son travail. Il souhaite accueillir des visiteurs sur sa ferme afin de leur permettre d’observer de près les pratiques agronomiques et les processus qui façonnent ses cafés. Il ambitionne également de collaborer davantage avec des baristas compétiteurs soucieux de mettre en valeur des cafés d’origine costaricienne offrant une grande précision et une forte identité.","CR","Finca Voo",[],[182,139,183],"bourbon","catuai",2000,"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Ffinca-voo-cup-of-excellence\u002F","2026-08-12T15:26:00.708277+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[191,192,195],{"intensity":50,"descriptor_id":51},{"intensity":193,"descriptor_id":194},6.5,"t3_honey",{"intensity":101,"descriptor_id":102},{"id":197,"beancollector_id":198,"roaster_id":5,"slug":199,"name":176,"description":200,"is_blend":26,"origin_country_code":178,"origin_region":201,"origin_farm":179,"blend_components":202,"process_method":37,"coffee_variety":203,"altitude_min":184,"altitude_max":184,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":204,"image_path":8,"created_at":205,"updated_at":205,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":206,"caffeine_type":44,"certifications":207,"hidden":26,"available":34,"roaster":208,"bean_flavors":209},"7bfa4f65-e076-575f-b5ec-508993d99529","3234589e-1615-4161-b145-0466542387ea","finca-voo-cup-of-excellence","FOR : Espresso & Filter SCA SCORE: 89.5 MOKLAIR RANKING : Prodige TRACEABILITY : Finca Voo, Copey, Tarrazu; Costa Rica PRODUCER : Ivan Solis and Leandra Cordero AROMATIC PROFILE : ripe tropical fruits, bourbon BODY: medium ACIDITY : low to medium PROCESS : Natural anaerobic VARIETY: red catuaï More + Finca Voo is located in Copey, within the Tarrazú region at the heart of Costa Rica’s Central Valley. Set between 1960 and 2000 meters above sea level, this 40-hectare farm reflects the vision and dedication of Ivan Solis and his family. Its name, meaning “to fly” in Portuguese, symbolizes the ambition that has guided its creation and growth. Known for its agricultural precision and the quality of its lots, Finca Voo stood out at the 2024 Cup of Excellence, earning first place in the Experimental category and sixteenth place in the Traditional Honey & Natural category. Ivan Solis and his wife Leandra Cordero, who also own Beneficio Santa Fe where all their coffees are processed, are recognized for their innovative approach to fermentation and post-harvest practices. Finca Voo Lot No. 1 comes from the Red Catuai variety and has been processed as a natural. After the cherries arrive at the mill, they are fermented for 48 hours in dark plastic bags. The coffee is then placed directly onto African beds for approximately 19 days of drying, until it reaches 10% humidity. During the hottest hours of the day, it is covered with plastic nets, a technique inspired by traditional practices observed in Ethiopia. About the producers : Solis & Cordero brings together the work of Ivan Solis and Leandra Cordero, two Costa Rican producers who manage several farms across Tarrazú and the Central Valley. They primarily grow Red and Yellow Catuai as well as Caturra between 1500 and 2000 meters of altitude, including Finca Santa Maria, Cuatro Vientos, and the most renowned, Finca Voo. At the center of their activity is Beneficio Santa Fe, their micro-mill, where all lots are carefully processed. Their approach combines traditional methods such as honey and natural processes with experimental fermentations, including aromatic infusions and anaerobic protocols lasting up to 92 hours. We have been working with Ivan Solis for many years, and his level of quality remains exceptional. His coffees have frequently been recognized at the Cup of Excellence, often with Red Catuai, a variety that is rarely highlighted in competition. His expertise is grounded in outstanding mastery of drying and post-harvest techniques, areas in which Ivan is considered one of the most accomplished technicians in Costa Rica. The Solis & Cordero story traces back to Ivan’s childhood on his parents’ farm. In 2018, he and his wife Leandra took a decisive step by acquiring Finca Santa Maria and building their own mill, Beneficio Santa Fe. Their objective was clear: to enhance the value of their own coffees by controlling each stage of processing, while also providing other small producers access to quality-driven post-harvest methods. Today, the company is entirely family-run. Leandra manages administration, while their children, Solsire and Ivan Jr., are actively involved in the commercial and production aspects. This family structure guides both daily operations and long-term ambitions. Since 2017, the Solis family has collaborated with the Brazilian company CormaCafe to refine extended fermentations ranging from 48 to 144 hours and to develop specific fermentation inputs under the name Selvatech. These innovations are key to the distinctive flavor profiles produced at Beneficio Santa Fe. Their commitment to detail and constant improvement has allowed Ivan to achieve consistent competition results, including first place in the Experimental category and sixteenth place in Traditional Honey & Natural at the 2024 Cup of Excellence. Ivan’s vision now extends toward greater openness. He aims to welcome visitors to his farm so they can observe firsthand the agronomic practices and processing techniques behind his coffees. He also hopes to collaborate more closely with baristas competing at a high level, offering coffees that reflect both precision and a strong Costa Rican identity.","Tarrazú",[],[182,139,183],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Ffinca-voo-cup-of-excellence-2\u002F","2026-08-12T15:26:00.545739+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[210,211,212,213,214,215],{"intensity":55,"descriptor_id":171},{"intensity":50,"descriptor_id":51},{"intensity":50,"descriptor_id":60},{"intensity":193,"descriptor_id":194},{"intensity":101,"descriptor_id":102},{"intensity":55,"descriptor_id":168},{"id":217,"beancollector_id":218,"roaster_id":5,"slug":219,"name":220,"description":221,"is_blend":26,"origin_country_code":155,"origin_region":8,"origin_farm":222,"blend_components":223,"process_method":8,"coffee_variety":224,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":227,"image_path":8,"created_at":228,"updated_at":228,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":229,"caffeine_type":44,"certifications":230,"hidden":26,"available":34,"roaster":234,"bean_flavors":235},"835ff501-68b6-5290-8648-5fa5ee218624","7a3b0639-ac35-42f8-8cdb-23f21734af76","gaitania-aad1","GAITANIA","POUR : Espresso & Filtre SCA SCORE : 88 CLASSEMENT MOKLAIR : Grand Cru TRAÇABILITÉ : Colombie, Tolima, stations de La Roca Estate et Tres Rayas PRODUCTEUR : Jorge Elías Rojas PROFIL AROMATIQUE : Vin rouge, cerise mûre, confiture d’orange, complexe ! CORPS : Rond ACIDITÉ : Faible à moyenne PROCÉDÉ : Naturel anaérobique VARIÉTÉS : Caturra, Castillo, Bourbon En savoir plus + Tolima figure parmi les régions caféières d’élite de Colombie grâce à son climat idéal, ses hautes altitudes et ses sols fertiles. Depuis 2018, nous collaborons avec les meilleurs acteurs locaux — la coopérative ASOPEP, La Roca Estate et Tres Rayas — pour révéler le meilleur des récoltes de Tolima. Ce lot, issu d’un procédé naturel, provient des cerises cultivées par les communautés de Gaitania, Santiago Pérez et Planadas. À leur arrivée dans les stations de séchage de La Roca Estate et de Tres Rayas, les cerises sont triées à la main, soumises à une flottation pour éliminer les défauts, puis séchées lentement pendant trois semaines sur des lits surélevés, avec retournements réguliers et contrôle rigoureux de l’humidité. Les producteurs évoluent entre 1 600 et 2 100 m d’altitude. Ils cultivent des variétés classiques (Caturra, Typica, Castillo, Colombia, Bourbon) ainsi que des cultivars plus rares et prisés tels que Geisha et Wush Wush. Sous la houlette de Jorge Elías Rojas, primé à maintes reprises, ASOPEP et La Roca Estate sont devenus la coopérative la plus influente de Tolima — voire de toute la Colombie. Quant à Tres Rayas Coffee, cette association montante affiche des certifications Bio, Fairtrade, Rainforest Alliance et UTZ. Elle se distingue par son engagement écologique : les déchets issus du traitement du café sont valorisés en compost, redistribué aux cultivateurs pour enrichir leurs parcelles.","La Roca Estate",[],[182,225,139,90,226],"typica","castillo","https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fgaitania-2\u002F","2026-08-12T15:42:01.62694+00:00",[],[231,232,96,233],"fairtrade","organic","utz",{"city":8,"name":7,"slug":6,"country":9},[236,237],{"intensity":101,"descriptor_id":102},{"intensity":101,"descriptor_id":107},{"id":239,"beancollector_id":240,"roaster_id":5,"slug":241,"name":220,"description":242,"is_blend":26,"origin_country_code":155,"origin_region":8,"origin_farm":243,"blend_components":244,"process_method":37,"coffee_variety":245,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":246,"image_path":8,"created_at":247,"updated_at":247,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":248,"caffeine_type":44,"certifications":249,"hidden":26,"available":34,"roaster":250,"bean_flavors":251},"f85244fb-123d-54cc-bc7c-97000ec5ed9d","7b79fe11-b3aa-49e9-b942-4d5377f45d08","gaitania","FOR: Espresso & Filter SCA SCORE : 88 MOKLAIR RANKING :Grand Cru TRACABILITY : Colombia, Tolima, La Roca Estate and Tres Rayas’ station PRODUCER : Jorge Elías Rojas, AROMATIC PROFILE : Red wine, ripe cherry, orange jam, complex ! BODY : Round ACIDITY : Low to Medium PROCESS : Natural anaerobic VARIETIES : Caturra, Castillo, Bourbon More + Tolima stands among Colombia’s premier coffee regions, thanks to its ideal climate, high altitudes, and fertile soils. Since 2018, we’ve partnered with the area’s leading producers, including the ASOPEP cooperative, La Roca Estate, and Tres Rayas, to showcase the very best of Tolima’s harvests. This Natural‐processed lot grown by the communities of Gaitania, Santiago Pérez, and Planadas. Once delivered to the drying stations at La Roca Estate and Tres Rayas, the cherries undergo meticulous hand‐sorting, flotation to remove defects, then three weeks of slow drying on raised beds—turned regularly and closely monitored to maintain just the right humidity. Producers here farm between 1,600 and 2,100 m a.s.l. They cultivate classic varieties like Caturra, Typica, Castillo, Colombia, and Bourbon, alongside increasingly sought‐after cultivars such as Geisha and Wush Wush. Under the leadership of award‐winning producer Jorge Elías Rojas, ASOPEP and La Roca Estate have grown into Tolima’s, and arguably Colombia’s, most influential coffee cooperative. Meanwhile, Tres Rayas Coffee is an up‐and‐coming association recently certified Organic, Fairtrade, Rainforest Alliance, and UTZ. They’re also championing sustainability by converting coffee-processing waste into compost, which they then distribute back to local growers.","ASOPEP Cooperative",[],[182,225,139,90,226],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fgaitania\u002F","2026-08-12T15:42:01.473712+00:00",[],[96,233,232,231],{"city":8,"name":7,"slug":6,"country":9},[252,254,255,256,257],{"intensity":55,"descriptor_id":253},"t2_wine_like",{"intensity":101,"descriptor_id":102},{"intensity":101,"descriptor_id":107},{"intensity":50,"descriptor_id":60},{"intensity":50,"descriptor_id":79},{"id":259,"beancollector_id":260,"roaster_id":5,"slug":261,"name":262,"description":263,"is_blend":26,"origin_country_code":178,"origin_region":8,"origin_farm":264,"blend_components":265,"process_method":8,"coffee_variety":266,"altitude_min":267,"altitude_max":267,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":268,"image_path":8,"created_at":269,"updated_at":269,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":270,"caffeine_type":44,"certifications":271,"hidden":26,"available":34,"roaster":272,"bean_flavors":273},"3f796967-3818-551c-a201-9946a821bcba","500e52e0-b218-49f8-bfee-879563b4d509","hacienda-copey-6215","HACIENDA COPEY","POUR : Espresso & Filtre SCA SCORE : 88 CLASSEMENT MOKLAIR : Grand Cru TRAÇABILITÉ : Tarrazú, San José, Costa Rica PRODUCTEUR : Gerardo & Felipe Barrantes – Hacienda Copey PROFIL AROMATIQUE : Raisin juteux, pomme verte, fruits rouges. CORPS : Léger à moyen ACIDITÉ : Medium malique et juicy ! PROCESS : Naturel VARIÉTÉ : Catuaï rouge En savoir plus + Située dans les hautes vallées de Tarrazú et de Dota, Hacienda Copey est une ferme emblématique du Costa Rica. Fondée par Gerardo et Felipe Barrantes, elle incarne l’alliance entre tradition familiale et innovation technique. Récompensée à de multiples reprises à la Cup of Excellence, elle se distingue par la précision de ses fermentations et son approche scientifique du terroir. Cultivé à plus de 1900 mètres, ce Red Catuaí exprime une douceur fruitée et une structure tactile harmonieuse. Une tasse d’une transparence remarquable, symbole du raffinement costaricien.","Hacienda Copey",[],[],1900,"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fhacienda-copey-2\u002F","2026-08-12T15:42:01.48915+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[274,276,277],{"intensity":16,"descriptor_id":275},"t3_raisin",{"intensity":50,"descriptor_id":51},{"intensity":50,"descriptor_id":79},{"id":279,"beancollector_id":280,"roaster_id":5,"slug":281,"name":262,"description":282,"is_blend":26,"origin_country_code":178,"origin_region":8,"origin_farm":264,"blend_components":283,"process_method":37,"coffee_variety":284,"altitude_min":267,"altitude_max":267,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":285,"image_path":8,"created_at":286,"updated_at":286,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":287,"caffeine_type":44,"certifications":288,"hidden":26,"available":34,"roaster":289,"bean_flavors":290},"12c70234-fb89-5660-922b-5e404b395967","c3221879-5d43-4825-87a3-64af34b114f4","hacienda-copey","FOR: Espresso & Filter SCA SCORE : 88 MOKLAIR RANKING : Grand Cru TRACABILITY : Tarrazú, San José, Costa Rica PRODUCER : Gerardo & Felipe Barrantes – Hacienda Copey AROMATIC PROFILE : Juicy red grapes, green apple, red fruits. BODY : soft ACIDITY : medium – juicy ! PROCESS : Natural VARIETE : Red Catuaï More + Located in the highlands of Tarrazú and Dota, Hacienda Copey is one of Costa Rica’s most celebrated farms. Founded by Gerardo and Felipe Barrantes, it has become a reference in the country’s coffee scene, known for its precision, its control of fermentation and its numerous awards at the Cup of Excellence. The Barrantes brothers cultivate Red Catuaí at over 1900 meters, where cool air and volcanic soil foster vibrant sweetness and balance. This lot showcases Costa Rican refinement at its best: a luminous, transparent cup with tactile harmony and pure sweetness",[],[],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fhacienda-copey\u002F","2026-08-12T15:26:00.747124+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[291,293,294,295,296],{"intensity":55,"descriptor_id":292},"t3_green_apple",{"intensity":50,"descriptor_id":51},{"intensity":50,"descriptor_id":60},{"intensity":50,"descriptor_id":79},{"intensity":50,"descriptor_id":111},{"id":298,"beancollector_id":299,"roaster_id":5,"slug":300,"name":301,"description":302,"is_blend":26,"origin_country_code":86,"origin_region":8,"origin_farm":303,"blend_components":304,"process_method":305,"coffee_variety":306,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":307,"image_path":8,"created_at":308,"updated_at":308,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":309,"caffeine_type":44,"certifications":310,"hidden":26,"available":34,"roaster":311,"bean_flavors":312},"e03207d0-2ac5-5d8d-855b-2cd4a45f821c","e63814aa-8ab2-4c91-9585-35a4e93013cb","hacienda-la-esmeralda-aguila-4-banc","HACIENDA LA ESMERALDA [AGUILA 4 BANC]","POUR : Filtre SCA SCORE : 92,5 RANKING MOKLAIR : Prodige TRAÇABILITÉ : Boquete, Hacienda La Esmeralda, Panama PRODUCTEUR : Famille Peterson PROFIL AROMATIQUE : Framboise, citron vert sucré, mangue, fleur de violette. PROCESS : Naturel Anaérobie VARIÉTÉ : Geisha En savoir plus + Hacienda La Esmeralda, dirigée par la famille Peterson, est la ferme légendaire. Située sur les pentes du Volcán Barú, elle bénéficie de sols volcaniques riches, de vents frais et d’une rigueur exemplaire à chaque étape, de la cueillette à la fermentation froide. En 2025, La Esmeralda a réalisé un exploit historique : remporter le Best of Panama dans les trois catégories : Washed, Natural et Varietal. Le lot Aguila 4 Banc illustre ce niveau d’excellence : un Geisha cristallin, d’une pureté incroyable et d’une douceur tactile rare, parfaitement équilibré entre structure et légèreté.","Hacienda La Esmeralda",[],"washed",[90],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Faguila-4-banc-hacienda-la-esmeralda-2\u002F","2026-08-12T15:26:00.725995+00:00",[],[96],{"city":8,"name":7,"slug":6,"country":9},[313,315],{"intensity":55,"descriptor_id":314},"t3_raspberry",{"intensity":55,"descriptor_id":316},"t3_lemon",{"id":318,"beancollector_id":319,"roaster_id":5,"slug":320,"name":301,"description":321,"is_blend":26,"origin_country_code":86,"origin_region":8,"origin_farm":303,"blend_components":322,"process_method":305,"coffee_variety":323,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":324,"image_path":8,"created_at":325,"updated_at":325,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":326,"caffeine_type":44,"certifications":327,"hidden":26,"available":34,"roaster":328,"bean_flavors":329},"32dc1db1-6875-514d-b963-fe7fdf3c5799","0f23f3b3-a0b0-4d31-863c-0a3321265257","hacienda-la-esmeralda-aguila-4-banc-washed","FOR : Filter SCA SCORE: 92.5 MOKLAIR RANKING : Prodige TRACEABILITY : Boquete, Hacienda La Esmeralda, Panama PRODUCER : Peterson Family FLAVOR PROFILE : Raspberry, sweet lime, mango, violet flower brightness PROCESS : Natural Anaerobic VARIETY: Geisha More + Hacienda La Esmeralda, run by the Peterson family, is synonymous with the rebirth of Panama Geisha and modern coffee excellence. Perched on the slopes of Volcán Barú, their farms enjoy volcanic soils, cool winds and meticulous care at every stage, from handpicking to cold fermentation. In 2025, La Esmeralda achieved an unprecedented feat, winning the Best of Panama in all three categories: Washed, Natural and Varietal. Lot Aguila 4 Banc embodies this mastery: a crystalline Geisha, deeply flavorful, with sweetness and luminosity that defines perfection in balance.",[],[90],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Faguila-4-banc-hacienda-la-esmeralda\u002F","2026-08-12T15:42:01.457378+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[330,331,332,334,336,337],{"intensity":55,"descriptor_id":314},{"intensity":50,"descriptor_id":111},{"intensity":104,"descriptor_id":333},"t3_lime",{"intensity":193,"descriptor_id":335},"t3_mango",{"intensity":50,"descriptor_id":60},{"intensity":50,"descriptor_id":79},{"id":339,"beancollector_id":340,"roaster_id":5,"slug":341,"name":342,"description":343,"is_blend":26,"origin_country_code":344,"origin_region":345,"origin_farm":8,"blend_components":346,"process_method":37,"coffee_variety":347,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":348,"image_path":8,"created_at":349,"updated_at":349,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":350,"caffeine_type":44,"certifications":351,"hidden":26,"available":34,"roaster":352,"bean_flavors":353},"dfc59890-a010-56d0-bb43-97e9c0a4d8ab","64e915f5-eff6-4f82-b944-99f3de2efb79","hendra-eclipse-natural","HENDRA ECLIPSE","FOR: Espresso & Filter SCA SCORE : 87 MOKLAIR RANKING: Grand cru TRACEABILITY: Panta Musara, Pegasing, Aceh Tengah, Team Pegasing PRODUCERS: Hendra Hamdan FLAVOR PROFILE: orange marmalade, dark chocolate, winey cherry, and a delicate balsamic complexity BODY: Full ACIDITY: medium PROCESS: anaerobic natural VARIETIES: Tim Tim & Gayo 1 More + Harvest: 2025\u002F2026 Pegasing, Sumatra, Indonesia Far from the traditional wet-hulled coffees that have long defined Sumatra, Hendra Hamdan is part of a new generation of producers reshaping the region’s future. What started as his father’s move from Banda Aceh to Pegasing in 2006 soon became a family obsession. Driven by curiosity and a desire to reveal the true character of their coffees, Hendra began exploring alternative processing methods, challenging conventions and pushing quality far beyond what was traditionally expected from the region. Today, the family operates a small but highly dedicated washing station, working alongside around 70 local farmers. Through quality premiums and long-term partnerships, they encourage meticulous cherry selection and reward those who share their vision of excellence. Every lot is built around one simple idea: exceptional coffee starts with exceptional fruit. Hendra’s relentless experimentation has led to the development of numerous processing protocols, each designed to highlight different dimensions of terroir, variety and sweetness. Alongside this work, he is helping preserve the historic Abyssinia variety by supporting local farmers willing to cultivate these lower-yielding but remarkable trees. Anaerobic Maceration For this lot, only the ripest cherries from the highest-altitude farms are selected. After harvest, the cherries undergo a 48-hour anaerobic fermentation, allowing complexity and fruit intensity to develop while preserving clarity. The coffee is then slowly dried on raised beds for 20 to 25 days inside carefully monitored drying tunnels. Regular turning ensures an even and controlled drying process, protecting both sweetness and structure. Once drying is complete, the coffee passes twice through density sorting and undergoes multiple rounds of hand selection to remove imperfections and guarantee a clean, precise cup. The result is a coffee that captures a different side of Sumatra: vibrant, expressive and remarkably transparent, while retaining the depth and richness that make the island so unique.","ID","Banda Aceh",[],[],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fhendra-eclipse\u002F","2026-08-12T15:26:00.645276+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[354,355,357,359,360,361,362,363],{"intensity":101,"descriptor_id":107},{"intensity":55,"descriptor_id":356},"t2_dark_chocolate",{"intensity":193,"descriptor_id":358},"t3_winey",{"intensity":101,"descriptor_id":102},{"intensity":50,"descriptor_id":60},{"intensity":50,"descriptor_id":51},{"intensity":50,"descriptor_id":79},{"intensity":50,"descriptor_id":111},{"id":365,"beancollector_id":366,"roaster_id":5,"slug":367,"name":342,"description":368,"is_blend":26,"origin_country_code":344,"origin_region":8,"origin_farm":8,"blend_components":369,"process_method":8,"coffee_variety":370,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":371,"image_path":8,"created_at":372,"updated_at":372,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":373,"caffeine_type":44,"certifications":374,"hidden":26,"available":34,"roaster":375,"bean_flavors":376},"bef2bab1-dc9d-5e9c-a127-54730526a374","37b61a0c-b140-46bf-9861-ad8ea5142634","hendra-eclipse","POUR : Espresso & Filtre NOTE SCA : 87 CLASSEMENT MOKLAIR : Grand Cru TRAÇABILITÉ : Panta Musara, Pegasing, Aceh Tengah, Team Pegasing PRODUCTEUR : Hendra Hamdan PROFIL AROMATIQUE : marmelade d’orange, chocolat noir, cerise vineuse et délicate complexité balsamique CORPS : Full ACIDITÉ : Moyenne PROCESS : Nature anaérobique VARIÉTÉS : Tim Tim & Gayo 1 En savoir plus + Récolte : 2025\u002F2026 Pegasing, Sumatra, Indonésie Loin des « wet-hulled » qui ont longtemps façonné l’identité de Sumatra, Hendra Hamdan incarne une nouvelle génération de producteurs qui redéfinissent le potentiel de la région. Tout commence lorsque son père s’installe à Pegasing en 2006 pour y développer une plantation de café. Rapidement, cette aventure familiale devient une véritable passion. Animé par la volonté de révéler toute la richesse aromatique de ses cafés, Hendra s’intéresse à de nouvelles méthodes de transformation et remet en question les pratiques traditionnelles de la région. Aujourd’hui, la famille exploite une station de lavage à taille humaine et travaille avec près de 70 producteurs locaux. Grâce à des primes de qualité et des partenariats durables, Hendra encourage une récolte rigoureuse des cerises à parfaite maturité, convaincu qu’un grand café naît avant tout d’un fruit exceptionnel. Toujours en quête d’amélioration, il développe de nombreux protocoles de fermentation afin d’explorer différentes expressions du terroir, de la variété et de la douceur. Il participe également à la préservation de l’ancienne variété Abyssinia en accompagnant des producteurs qui acceptent de cultiver ces arbres moins productifs mais capables d’offrir des profils aromatiques remarquables. Macération Anaérobie Pour ce lot, seules les cerises les plus mûres provenant des parcelles les plus élevées sont sélectionnées. Après la récolte, elles fermentent pendant 48 heures en environnement anaérobie, développant intensité fruitée et complexité tout en conservant une belle précision aromatique. Le café est ensuite séché lentement sur lits africains pendant 20 à 25 jours sous tunnels de séchage contrôlés. Les cerises sont régulièrement brassées afin d’assurer une déshydratation homogène et de préserver l’équilibre du lot. Une fois le séchage terminé, le café est trié à deux reprises par densité puis sélectionné manuellement plusieurs fois afin d’éliminer le moindre défaut. Le résultat est un café qui révèle une facette plus moderne et expressive de Sumatra : intense, complexe et transparente, tout en conservant la profondeur et la richesse qui font la réputation de l’île.",[],[],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fhendra-eclipse-2\u002F","2026-08-12T15:26:00.410927+00:00",[],[96],{"city":8,"name":7,"slug":6,"country":9},[377,378,379,380,381],{"intensity":101,"descriptor_id":107},{"intensity":50,"descriptor_id":58},{"intensity":101,"descriptor_id":102},{"intensity":50,"descriptor_id":51},{"intensity":50,"descriptor_id":79},{"id":383,"beancollector_id":384,"roaster_id":5,"slug":385,"name":386,"description":387,"is_blend":26,"origin_country_code":8,"origin_region":8,"origin_farm":388,"blend_components":389,"process_method":390,"coffee_variety":391,"altitude_min":38,"altitude_max":38,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":392,"image_path":8,"created_at":393,"updated_at":393,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":394,"caffeine_type":44,"certifications":395,"hidden":26,"available":34,"roaster":396,"bean_flavors":397},"67270df0-d045-5e5b-8f8d-9f3d3b8dde16","2a1b7704-7ea1-4411-9b90-7bafc2bde78d","lalesa-anaerobic-anaerobic","LALESA ANAEROBIC","POUR : Espresso & Filtre SCA SCORE : 87.5 CLASSEMENT MOKLAIR : Grand cru TRAÇABILITÉ : Lalesa washing station, Gedeb, Sud Éthiopie, 2200m PRODUCTEUR : Gotiti smallholders PROFIL AROMATIQUE : Fruit de la passion, hibiscus, mûre, joli finish de rhum et tamarin CORPS : Juteux à Moyen ACIDITÉ : Légère PROCESS : Naturel anaérobie VARIÉTÉS : “Heirloom” En savoir plus + Lalesa, Gedeb La station de Lalesa se situe sur les hauts plateaux de Gedeb, au sud de l’Éthiopie, entre 2150 et 2200 mètres d’altitude. Cette région, marquée par des saisons très contrastées, offre des conditions idéales pour une maturation lente et une grande complexité aromatique. Le café y pousse naturellement sous ombrage, principalement à l’abri des ensets (faux bananiers). Les cerises, issues de petits producteurs voisins, sont rigoureusement sélectionnées puis fermentées en anaérobie pendant 9 jours avant un séchage lent sur lits africains durant 13 à 18 jours. Le site, développé par Ephtah Specialty Coffee depuis 2023, s’inscrit dans une démarche durable et collaborative, avec un engagement fort auprès des producteurs et de la communauté locale, notamment à travers des programmes dédiés aux femmes et des initiatives sociales. Une fois stabilisé, le café est acheminé vers Addis-Abeba, puis transporté jusqu’au port de Djibouti avant son export vers notre torrèf. Récolte : décembre 2025","Lalesa Washing Station",[],"anaerobic",[69],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Flalesa-anaerobic\u002F","2026-08-12T15:42:01.560247+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[398,399,400],{"intensity":50,"descriptor_id":51},{"intensity":147,"descriptor_id":148},{"intensity":101,"descriptor_id":102},{"id":402,"beancollector_id":403,"roaster_id":5,"slug":404,"name":386,"description":405,"is_blend":26,"origin_country_code":35,"origin_region":406,"origin_farm":388,"blend_components":407,"process_method":390,"coffee_variety":408,"altitude_min":38,"altitude_max":38,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":409,"image_path":8,"created_at":410,"updated_at":410,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":411,"caffeine_type":44,"certifications":412,"hidden":26,"available":34,"roaster":413,"bean_flavors":414},"ae619d63-91e0-533a-a7ca-3e5a99287bf8","c907ecf8-8767-4194-8f5a-44b3a8f27adb","lalesa-anaerobic","FOR: Espresso & Filter SCA SCORE: 87.5 MOKLAIR RANKING: Grand Cru TRACEABILITY: Lalesa washing station, Gedeb, Ethiopia, 2200m PRODUCERS: Gotiti smallholders FLAVOR PROFILE: Passion fruit, hibiscus, blackberry, slightly rhum tamarind BODY: juicy to medium ACIDITY: low PROCESS: Natural anaerobic VARIETIES: “heirloom” More + Lalesa, Gedeb The Lalesa station is located on the highlands of Gedeb, in southern Ethiopia, at an elevation of 2150 to 2200 meters. This region, shaped by distinct seasonal patterns, offers ideal conditions for slow maturation and high aromatic complexity. The coffee grows naturally under shade, mainly beneath enset trees (false banana trees). Cherries from nearby smallholders are carefully selected, then undergo a 9-day anaerobic fermentation followed by slow drying on African beds for 13 to 18 days. The site, developed by Ephtah Specialty Coffee since 2023, is part of a sustainable and collaborative approach, with strong commitments to producers and the local community, particularly through women-focused programs and social initiatives. Once stabilized, the coffee is transported to Addis Ababa, then shipped by train to the port of Djibouti for export to our roastery. Harvest: december 2025","This",[],[69],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Flalesa-anaerobic-2\u002F","2026-08-12T15:42:01.426605+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[415,416,417,419,420,422],{"intensity":50,"descriptor_id":51},{"intensity":147,"descriptor_id":148},{"intensity":104,"descriptor_id":418},"t3_blackberry",{"intensity":50,"descriptor_id":60},{"intensity":18,"descriptor_id":421},"t3_banana",{"intensity":101,"descriptor_id":102},{"id":424,"beancollector_id":425,"roaster_id":5,"slug":426,"name":427,"description":428,"is_blend":26,"origin_country_code":8,"origin_region":8,"origin_farm":388,"blend_components":429,"process_method":305,"coffee_variety":430,"altitude_min":38,"altitude_max":38,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":431,"image_path":8,"created_at":432,"updated_at":432,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":433,"caffeine_type":44,"certifications":434,"hidden":26,"available":34,"roaster":435,"bean_flavors":436},"666282d5-7bcb-570c-9d65-71fc6020c3bc","d490c986-ac36-454e-accd-a3e59ce233a1","lalesa-washed","LALESA WASHED","POUR : Espresso & Filtre SCA SCORE : 87.5 CLASSEMENT MOKLAIR : Grand cru TRAÇABILITÉ : Lalesa washing station, Gedeb, Sud Éthiopie, 2200m PRODUCTEUR : Gotiti smallholders PROFIL AROMATIQUE : Thé noir, bergamote, tarte tatin pêche – caramel, notes florales CORPS : Juicy ACIDITÉ : Moyenne PROCESS : Lavé VARIÉTÉS : “Heirloom” En savoir plus + La station de lavage-séchage de Lalesa se situe à Gedeb, sur les hauts plateaux du sud de l’Éthiopie, au cœur d’une région qui rassemble plus de 300 000 habitants. La langue gedeoiniya y structure le quotidien. La rivière Siqe marque ici une frontière naturelle entre les zones Gedeo, Guji et la région Sud de l’Oromia, dessinant un paysage de transition où le café trouve une expression singulière. Le café de Lalesa pousse naturellement sous ombrage, principalement à l’abri des grands ensets (“faux” bananiers). Les meilleures cerises sont sélectionnées auprès de petits producteurs voisins, selon une relation directe et durable. Après la récolte, les cerises sont mises à l’eau afin d’éliminer les grains défectueux, puis mises à sécher sur lits africains pendant 12 à 15 jours, jusqu’à atteindre leur point d’équilibre. Le tri final des grains verts est effectué manuellement par les femmes de la communauté, avec une grande précision. Une fois stabilisé, le café est acheminé vers Addis-Abeba, où il est stocké chez Moplaco à Gerji, avant d’être transporté par train jusqu’au port de Djibouti. C’est de là qu’il quitte l’Éthiopie, pour les Pays-bas puis chez nous. Le projet porté par Ephtah Specialty Coffee s’inscrit dans une démarche sociale et environnementale concrète. Les producteurs reçoivent un paiement initial à la livraison, complété par des primes de qualité, un second versement, ainsi qu’un soutien aux frais de scolarité. Les investissements à venir visent à renforcer cette dynamique : construction d’un réservoir d’eau pour la “flottation”, augmentation du nombre de lits de séchage, développement du programme Ama Commitment, et diversification agricole afin de soutenir les marchés locaux. Cette année, les conditions financières ont été plus complexes, en lien avec les mesures de la Banque nationale d’Éthiopie destinées à contenir l’inflation. Malgré ces contraintes, Ephtah poursuit son engagement : investir sur le long terme, structurer les outils de transformation et accompagner durablement les producteurs. Récolte : fin décembre 2025",[],[69],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Flalesa-washed-2\u002F","2026-08-12T15:26:00.529601+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[437,440,442],{"intensity":438,"descriptor_id":439},7.5,"t3_caramel",{"intensity":50,"descriptor_id":441},"t1_floral",{"intensity":101,"descriptor_id":102},{"id":444,"beancollector_id":445,"roaster_id":5,"slug":446,"name":427,"description":447,"is_blend":26,"origin_country_code":35,"origin_region":8,"origin_farm":388,"blend_components":448,"process_method":305,"coffee_variety":449,"altitude_min":38,"altitude_max":38,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":450,"image_path":8,"created_at":451,"updated_at":451,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":452,"caffeine_type":44,"certifications":453,"hidden":26,"available":34,"roaster":454,"bean_flavors":455},"56c21db6-6c58-5a97-a11f-04055a1c3a61","b56466a2-9c07-4867-a4bb-7dd4e839584b","lalesa-washed-washed","FOR: Espresso & Filter SCA SCORE: 87.5 MOKLAIR RANKING: Grand Cru TRACEABILITY: Lalesa Washing Station, Gedeb, Southern Ethiopia, 2200m PRODUCERS: Gotiti smallholders FLAVOR PROFILE: Black tea, bergamot, Tarte tatin (peach & caramel), some florals notes BODY: Juicy ACIDITY: Medium PROCESS: Washed VARIETIES: “Heirloom” More + The Lalesa washing and drying station is located in Gedeb, on the highlands of southern Ethiopia, at the heart of a region home to more than 300,000 people. Gedeoiniya is the language that structures everyday life. The Siqe River forms a natural boundary between the Gedeo, Guji, and Southern Oromia zones, shaping a transitional landscape where coffee finds a distinctive expression. Coffee at Lalesa grows naturally under shade, mainly beneath large enset trees (“fake” banana tree). The best cherries are selected from nearby smallholders through a direct and long-term relationship. After harvest, the cherries are floated in water to remove defective beans, then dried on African beds for 12 to 15 days, until they reach their point of balance. Final green bean sorting is carried out by women from the local community, with great precision. Once stabilized, the coffee is transported to Addis Ababa, where it is stored at Moplaco in Gerji, before being shipped by train to the port of Djibouti. From there, it leaves Ethiopia, heading to the Netherlands and then to us. The project led by Ephtah Specialty Coffee is rooted in a concrete social and environmental approach. Producers receive an initial payment upon delivery, complemented by quality premiums, a second payment, and support for school fees. Future investments aim to strengthen this dynamic: the construction of a water tank for flotation, an increase in the number of drying beds, the development of the Ama Commitment program, and agricultural diversification to support local markets. This year, financial conditions have been more challenging, due to measures implemented by the National Bank of Ethiopia to control inflation. Despite these constraints, Ephtah remains committed to long-term investment, structuring processing tools, and sustainably supporting producers. Harvest: December 2025",[],[69],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Flalesa-washed\u002F","2026-08-12T15:26:00.626186+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[456,458,461,463,464,465,466,467],{"intensity":55,"descriptor_id":457},"t2_tea_like",{"intensity":459,"descriptor_id":460},3.5,"t3_bergamot",{"intensity":55,"descriptor_id":462},"t3_peach",{"intensity":438,"descriptor_id":439},{"intensity":50,"descriptor_id":441},{"intensity":50,"descriptor_id":60},{"intensity":18,"descriptor_id":421},{"intensity":101,"descriptor_id":102},{"id":469,"beancollector_id":470,"roaster_id":5,"slug":471,"name":472,"description":473,"is_blend":26,"origin_country_code":86,"origin_region":8,"origin_farm":474,"blend_components":475,"process_method":305,"coffee_variety":476,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":479,"image_path":8,"created_at":480,"updated_at":480,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":481,"caffeine_type":44,"certifications":482,"hidden":26,"available":34,"roaster":483,"bean_flavors":484},"3fc112f9-7923-588a-9443-1072cf56dc1e","64d766c0-8f17-4190-838b-108af5a5d7c1","lerida-estate-lerida-461-washed","LERIDA ESTATE [LERIDA 461]","FOR : Espresso & Filter SCA SCORE: 91 MOKLAIR RANKING : Prodige TRACEABILITY : Boquete, Lerida Estate, Panama PRODUCER : Maria Antonella Amoruso AROMATIC PROFILE : Fresh orange, lime, violet flower, pineapple, honey. BODY: Juicy – round ACIDITY : Medium PROCESS : Honey VARIETY: Geisha More + Through the honey process, sugars are naturally caramelised during drying, enriching the texture and enhancing the natural sweetness of the fruit. Each bean carries the precision of Lerida’s approach: slow drying, constant temperature control and an uncompromising focus on balance. Lerida 461 is luminous and silky, offering layers of citrus, floral and honeyed notes that unfold with grace and clarity. Relationship of Trust and Inspiration Our relationship with Finca Lérida and Maria Antonella Amoruso started this year 8. Kevin won the French Barista Championship 2025 using one of her Geisha lots, a coffee that perfectly captured the elegance of terroir and florality. We will continue to work hand in hand with Maria and her team, exploring new expressions of this iconic re-new terroir. What unites us is a deep belief that coffee, when guided by care and honesty, can express both beauty and emotion. We have 2 lots available online and a third one with very minimal quantity to taste in our shop, the one used at the World Barista Championships. A Legacy Rooted in Boquete At the heart of Boquete’s misty highlands stands Maria Antonella Amoruso, a Boquete-born entrepreneur, mother of six and lifelong coffee devotee. She leads the Lérida Coffee group, a collection of five estates across the region including the historic Finca Lérida in Alto Quiel, the nearby farms Michella and Flora in Volcancito, and Amelia and Esplenderosa in Jaramillo. A Century of Heritage and Excellence Since taking the reins of this century-old estate, which has passed through three families, Maria has guided Finca Lérida into a new era of international recognition. Under her leadership, the farm has consistently ranked among the Top 10 producers at the Best of Panama, earning some of the competition’s highest scores in both the Geisha and Varietal categories. Recent results include 9th place for Geisha Washed and 11th place for Geisha Natural in 2023, following 17th place for Natural in 2022 and 9th place for Washed in 2021, continuing a tradition of excellence that began in 2001 when Finca Lérida achieved the two highest auction bids in Best of Panama history. From the Pioneers to the Present Finca Lérida’s story began in 1924 when Norwegian engineer Toleff Bache Mönniche and his wife Julia established the first coffee plantation in Boquete’s Alto Quiel. During the 1950s, Alfredo and Inga Collins continued to nurture the land, passing it down to their sons Hans and Charlie, who carried the estate’s reputation into the twenty-first century. In 2008, when Maria encountered the opportunity to acquire the estate, it felt like a return to her roots, a continuation of the passion for coffee she had inherited from her grandfather. Since then, she has dedicated herself to preserving Finca Lérida’s spirit while elevating its quality and presence on the world stage. People at the Core Beyond her pursuit of exceptional coffee, Maria has placed the well-being of her team at the center of the estate’s success. She has implemented housing and food programs, education for workers’ children, and fair, motivating compensation structures. These initiatives reflect her conviction that the sustainability of excellence depends first and foremost on the people who make it possible. A Living Landscape The flagship 100-hectare estate in Alto Quiel is a landscape of balance and harmony. Seventy hectares are planted with Geisha trees, complemented by Orange Bourbon, SL28, SL34, Typica and Catuai. The remaining thirty hectares are protected forest, a natural sanctuary that safeguards native species, biodiversity and the ecological integrity of Boquete’s mountains. Continuing the Vision Under Maria Antonella Amoruso’s stewardship, Finca Lérida continues to honor its founding principle: to cultivate beauty without compromising the land. Every Geisha cherry grown here carries the depth of its volcanic soil, the clarity of its altitude and the soul of a century-old heritage reimagined for the future.","Finca Lérida",[],[182,225,183,477,478,90],"sl28","sl34","https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Flerida-461\u002F","2026-08-12T15:42:01.685141+00:00",[],[231,232],{"city":8,"name":7,"slug":6,"country":9},[485,486,487,489,490,491,492,493,495,496,497],{"intensity":101,"descriptor_id":107},{"intensity":104,"descriptor_id":333},{"intensity":101,"descriptor_id":488},"t3_pineapple",{"intensity":193,"descriptor_id":194},{"intensity":50,"descriptor_id":60},{"intensity":50,"descriptor_id":111},{"intensity":50,"descriptor_id":51},{"intensity":55,"descriptor_id":494},"t2_citrus",{"intensity":50,"descriptor_id":441},{"intensity":50,"descriptor_id":79},{"intensity":101,"descriptor_id":102},{"id":499,"beancollector_id":500,"roaster_id":5,"slug":501,"name":472,"description":502,"is_blend":26,"origin_country_code":86,"origin_region":8,"origin_farm":474,"blend_components":503,"process_method":504,"coffee_variety":505,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":506,"image_path":8,"created_at":507,"updated_at":507,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":508,"caffeine_type":44,"certifications":509,"hidden":26,"available":34,"roaster":510,"bean_flavors":511},"2cd247b1-3e49-5e7e-9503-20cd2842c16f","b3877de4-19f4-40b5-a76e-9b2a196b0cf3","lerida-estate-lerida-461","POUR : Espresso & Filtre SCA SCORE : 91 RANKING MOKLAIR : Prodige TRAÇABILITÉ : Boquete, Lerida Estate, Panama PRODUCTEUR : Maria Antonella Amoruso PROFIL AROMATIQUE : Orange fraîche, citron vert, fleur violette, ananas, miel. CORPS : Rond à juicy ACIDITÉ : Moyenne PROCESS : Honey VARIÉTÉ : Gesha En savoir plus + Grâce à la fermentation honey , les sucres naturellement présents dans la cerise se caramélisent pendant le séchage, enrichissant la texture, la sucrosité et amplifiant la douceur naturelle du fruit. Chaque grain reflète la précision du travail de Lérida : un séchage lent, un contrôle constant de la température et une attention absolue à l’équilibre. Lérida 461 est un café lumineux et soyeux, révélant des couches d’agrumes, de fleurs et de miel qui se déploient avec grâce et clarté. Une relation de confiance et d’inspiration Notre relation avec Finca Lérida et Maria Antonella Amoruso a commencé en 2025 . Cette année-là, Kevin a remporté le Championnat de France Barista avec l’un de ses lots de Geisha , un café qui exprimait à la perfection l’élégance du terroir et la finesse florale du domaine. Depuis, nous continuons à travailler main dans la main avec Maria et son équipe pour explorer de nouvelles expressions de ce terroir emblématique. Ce qui nous unit, c’est la conviction profonde que le café, lorsqu’il est guidé par le soin et l’honnêteté, peut transmettre à la fois beauté et émotion. Nous proposons aujourd’hui deux lots disponibles en ligne , et un troisième uniquement servi à la tasse en boutique en quantité très limitée , celui utilisé par Kevin lors des World Barista Championships . Un héritage enraciné à Boquete Au cœur des hautes terres brumeuses de Boquete se trouve Maria Antonella Amoruso , entrepreneure originaire de la région, mère de six enfants et passionnée de café depuis toujours. Elle dirige le groupe Lérida Coffee , qui réunit cinq plantations à travers la vallée : la mythique Finca Lérida à Alto Quiel , les fermes Michella et Flora à Volcancito , ainsi qu’ Amelia et Esplenderosa à Jaramillo . Un siècle d’excellence et de transmission Depuis qu’elle a repris la direction de cette exploitation centenaire, transmise au fil du temps entre trois familles, Maria a conduit Finca Lérida vers une reconnaissance internationale. Sous sa direction, la ferme figure régulièrement parmi les dix meilleurs producteurs du Best of Panama , se distinguant par la qualité constante de ses Geishas et de ses Variétals . Parmi les distinctions récentes figurent une 9e place pour le Geisha Lavé et une 11e place pour le Geisha Naturel en 2023, après une 17e place Naturel en 2022 et une 9e place Lavé en 2021. Cette continuité d’excellence prolonge une histoire déjà marquée par un record en 2001 , lorsque Finca Lérida obtint les deux enchères les plus élevées de l’histoire du Best of Panama. Des pionniers à aujourd’hui L’histoire de Finca Lérida commence en 1924 , lorsque l’ingénieur norvégien Toleff Bache Mönniche et son épouse Julia fondent la première plantation de café à Alto Quiel . Dans les années 1950, Alfredo et Inga Collins poursuivent cette œuvre, avant de transmettre la gestion du domaine à leurs fils Hans et Charlie , qui perpétuent la réputation de la ferme jusque dans le XXIe siècle. En 2008 , lorsque Maria eut l’opportunité d’acquérir la plantation, ce fut pour elle un véritable retour aux sources, dans la continuité de la passion pour le café transmise par son grand-père. Depuis, elle s’attache à préserver l’esprit de Finca Lérida tout en renforçant sa qualité et sa notoriété à l’international. L’humain au centre Au-delà de sa quête d’un café d’exception, Maria place le bien-être de son équipe au cœur du succès du domaine. Elle a mis en place des programmes de logement et d’alimentation, un accès à l’éducation pour les enfants des travailleurs et un système de rémunération juste et valorisant. Ces initiatives traduisent sa conviction que la durabilité de l’excellence repose avant tout sur la dignité humaine et la reconnaissance du travail collectif. Un paysage vivant Le domaine principal de 100 hectares , situé à Alto Quiel , est un lieu d’équilibre et d’harmonie. Soixante-dix hectares sont dédiés à la culture du Geisha , complétés par des variétés telles que Orange Bourbon, SL28, SL34, Typica et Catuai . Les trente hectares restants sont des forêts protégées, véritables sanctuaires naturels abritant une biodiversité riche et préservant l’intégrité écologique des montagnes de Boquete. Une vision qui se poursuit Sous la direction de Maria Antonella Amoruso , Finca Lérida perpétue son principe fondateur : cultiver la beauté sans jamais compromettre la terre. Chaque cerise de Geisha produite ici porte la profondeur de son sol volcanique, la clarté de son altitude et l’âme d’un héritage centenaire réinventé pour l’avenir",[],"honey",[182,225,183,477,478,90],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Flerida-461-2\u002F","2026-08-12T15:26:00.589188+00:00",[],[232],{"city":8,"name":7,"slug":6,"country":9},[512,513,514,515,516,517,518,519],{"intensity":101,"descriptor_id":107},{"intensity":55,"descriptor_id":316},{"intensity":101,"descriptor_id":488},{"intensity":193,"descriptor_id":194},{"intensity":101,"descriptor_id":102},{"intensity":50,"descriptor_id":51},{"intensity":55,"descriptor_id":494},{"intensity":50,"descriptor_id":79},{"id":521,"beancollector_id":522,"roaster_id":5,"slug":523,"name":524,"description":525,"is_blend":26,"origin_country_code":178,"origin_region":8,"origin_farm":526,"blend_components":527,"process_method":37,"coffee_variety":528,"altitude_min":529,"altitude_max":529,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":530,"image_path":8,"created_at":531,"updated_at":531,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":532,"caffeine_type":44,"certifications":533,"hidden":26,"available":34,"roaster":534,"bean_flavors":535},"ed96b235-9b45-5d0b-8f67-45a945879c6a","30907491-17e6-493c-95b8-d60e9fa9e624","los-alpes-janson-908","LOS ALPES [JANSON 908]","FOR : Filter SCA SCORE: 92 MOKLAIR RANKING : Prodige TRACEABILITY : Tizingal, Los Alpes, Panama PRODUCER : Janson Family AROMATIC PROFILE : Tangerine, peach, red berries, mangosteen, tropical sweetness. PROCESS : Natural Anaerobic VARIETY: Geisha More + The Janson Family Estate, founded in 1941, has become a benchmark in Panamanian coffee for its dedication to scientific precision and sensory excellence. Located between 1,400 and 1,700 metres on the fertile slopes of Volcán Barú, the family cultivates their own Geisha trees under sustainable, shade-grown systems that preserve the surrounding ecosystem. Higher still, between 1 600 and 1 700 masl , lies Los Alpes , named after the Swiss Alps. Situated on the slopes of the Tizingal volcano and adjacent to La Amistad International Park , a UNESCO World Heritage Site shared with Costa Rica, Los Alpes is one of the most pristine coffee terroirs in the world. Here, the cool mountain air and mineral-rich soils allow the Panama Geisha to develop its signature clarity, sweetness, and aromatic depth. Lot 908 undergoes a natural anaerobic fermentation, a slow and oxygen-free process that enhances fruit depth and tactile sweetness while maintaining the Geisha’s clarity. It has been drum dried during 14 days. The result is a tropical and layered cup, where tangerine, red berries and peach evolve with every sip. This coffee mirrors the Janson family’s legacy, integrity, innovation and purity. MORE Janson Coffee is a family story carried through three generations, rooted in the volcanic highlands of Volcán, Chiriquí. Today, Kai and Jannette Janson , together with Miguel , Jannette’s son, lead the estate with the same quiet precision that has defined the family’s work for more than three decades. The Jansons’ connection to coffee began in the mid-1980s , when the first generation — Michael, Carl, Ricardo†, and Peter Janson — realized that the volcanic slopes they had long used for cattle could offer something even more expressive. Guided by agricultural engineers, they saw the land’s potential for coffee cultivation and founded Janson Coffee officially in 1990 . Their father, Carl Axel Janson , a Swedish immigrant who settled in Panama in 1941 , had passed on an enduring respect for hard work, precision, and harmony with nature. Those values remain the foundation of the Janson family’s vision: to craft exceptional Panamanian coffees while preserving the purity of their land and improving the lives of everyone who contributes to it. Two distinct estates form the heart of Janson Coffee, covering around 100 hectares along the Talamanca Mountain Range , where the Tizingal and Barú volcanoes shape both soil and climate. The farms are living ecosystems, surrounded by natural reserves that protect water sources and biodiversity. At 1 350–1 450 masl , Hacienda Las Lagunas takes its name from the wetlands and lagoons that border its fields. The estate’s rich volcanic soil, natural springs, and micro-reserves create a thriving environment for wildlife and migratory birds, forming a self-sustaining balance between cultivation and conservation. Year after year, Janson coffees are recognized among the finest in Panama, consistently achieving top placements at the Best of Panama auctions. These results reflect not only technical mastery but also the family’s unwavering pursuit of purity — a belief that great coffee begins with integrity in every step, from soil to cup.","Hacienda Las Lagunas",[],[90],700,"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fjanson-908-geisha-natural-anaerobic\u002F","2026-08-12T15:42:01.401226+00:00",[],[232],{"city":8,"name":7,"slug":6,"country":9},[536,538,539,540,541,542,543],{"intensity":104,"descriptor_id":537},"t3_tangerine",{"intensity":55,"descriptor_id":462},{"intensity":55,"descriptor_id":56},{"intensity":55,"descriptor_id":171},{"intensity":50,"descriptor_id":111},{"intensity":50,"descriptor_id":79},{"intensity":50,"descriptor_id":51},{"id":545,"beancollector_id":546,"roaster_id":5,"slug":547,"name":524,"description":548,"is_blend":26,"origin_country_code":178,"origin_region":8,"origin_farm":526,"blend_components":549,"process_method":8,"coffee_variety":550,"altitude_min":529,"altitude_max":529,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":551,"image_path":8,"created_at":552,"updated_at":552,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":553,"caffeine_type":44,"certifications":554,"hidden":26,"available":34,"roaster":555,"bean_flavors":556},"9d7b667d-c8f2-5d24-8040-17d0b2dc6a99","f89102c6-c982-4f16-9b89-6dde10ec7fb8","los-alpes-janson-908-bbe3","POUR : Espresso & Filtre SCA SCORE : 91 RANKING MOKLAIR : Prodige TRAÇABILITÉ : Tizingal, Los Alpes, Panama PRODUCTEUR : Famille Janson PROFIL AROMATIQUE : Mandarine, pêche, fruits rouges, mangoustan, douceur tropicale. CORPS : Rond ACIDITÉ : Légère PROCESS : Naturel Anaérobie VARIÉTÉ : Geisha En savoir plus + Janson Farms, fondée en 1941, est devenue une véritable référence panaméene et Kaï une reférence incontournable chez nous. Située entre 1 400 et 1 700 mètres d’altitude sur les pentes fertiles du Volcán Barú , la famille y cultive ses propres caféiers de Geisha selon des pratiques durables et ombragées, préservant ainsi l’équilibre naturel de l’écosystème environnant. Plus haut encore, entre 1 600 et 1 700 mètres , se trouve Los Alpes , ainsi nommé en hommage aux Alpes suisses. Nichée sur les flancs du volcan Tizingal et bordée par le Parc International La Amistad — site classé au Patrimoine Mondial de l’UNESCO et partagé avec le Costa Rica — cette ferme représente l’un des terroirs caféiers les plus purs au monde. L’air frais des montagnes et les sols volcaniques riches en minéraux y permettent au Panama Geisha de développer toute sa clarté, sa douceur et sa profondeur aromatique caractéristiques. Le lot 908 subit une fermentation anaérobie naturelle , un processus lent et sans oxygène qui intensifie la profondeur fruitée et la douceur tactile tout en préservant la clarté du Geisha. Le café est ensuite séché au tambour pendant quatorze jours , garantissant une homogénéité parfaite et une grande stabilité sensorielle. Le résultat est une tasse tropicale et complexe, où mandarine, fruits rouges et pêche évoluent à chaque gorgée. Un café qui reflète l’héritage de la famille Janson : intégrité, innovation et pureté. Janson Coffee est avant tout une histoire de famille transmise sur trois générations , enracinée dans les hautes terres volcaniques de Volcán, Chiriquí . Aujourd’hui, Kai et Jannette Janson , accompagnés de Miguel , le fils de Jannette, dirigent le domaine avec la même rigueur silencieuse qui caractérise le travail familial depuis plus de trente ans. La relation des Janson avec le café remonte au milieu des années 1980 , lorsque la première génération — Michael, Carl, Ricardo† et Peter Janson — découvrit que les pentes volcaniques qu’ils utilisaient pour l’élevage pouvaient offrir un potentiel d’expression bien plus riche. Guidés par des ingénieurs agronomes, ils comprirent la valeur unique de leurs terres pour la culture du café et fondèrent officiellement Janson Coffee en 1990 . Leur père, Carl Axel Janson , immigrant suédois installé au Panama en 1941 , leur avait transmis un profond respect du travail bien fait, de la précision et de l’harmonie avec la nature. Ces valeurs demeurent au cœur de la vision de la famille : produire des cafés panaméens d’exception tout en préservant la pureté de leurs terres et en améliorant la vie de ceux qui participent à chaque récolte. Deux domaines distincts forment le cœur de Janson Coffee, couvrant environ 100 hectares le long de la chaîne de montagnes Talamanca , où les volcans Tizingal et Barú façonnent les sols et les microclimats. Les fermes sont de véritables écosystèmes vivants, entourés de réserves naturelles qui protègent les sources d’eau et la biodiversité. À 1 350–1 450 mètres d’altitude , Hacienda Las Lagunas tire son nom des zones humides et lagunes qui bordent ses parcelles. Ses sols volcaniques riches, ses sources naturelles et ses micro-réserves offrent un environnement florissant à la faune et aux oiseaux migrateurs, dans un équilibre durable entre culture et conservation. Année après année, les cafés Janson sont reconnus parmi les meilleurs du Panama , figurant régulièrement parmi les premières places du Best of Panama . Ces résultats témoignent non seulement d’une maîtrise technique remarquable, mais aussi d’une philosophie inchangée : la conviction que le grand café naît de l’ intégrité à chaque étape , du sol jusqu’à la tasse.",[],[90],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fjanson-908\u002F","2026-08-12T15:42:01.638265+00:00",[],[232,96],{"city":8,"name":7,"slug":6,"country":9},[557,558,559],{"intensity":55,"descriptor_id":462},{"intensity":50,"descriptor_id":51},{"intensity":50,"descriptor_id":79},{"id":561,"beancollector_id":562,"roaster_id":5,"slug":563,"name":564,"description":565,"is_blend":26,"origin_country_code":8,"origin_region":8,"origin_farm":8,"blend_components":566,"process_method":8,"coffee_variety":567,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":568,"image_path":8,"created_at":569,"updated_at":569,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":570,"caffeine_type":44,"certifications":571,"hidden":26,"available":34,"roaster":572,"bean_flavors":573},"233b7a13-8159-5030-9d2c-396c8c7f53ff","1b32d11f-147c-41fd-87f2-1741b66c0d25","mukuru-gardens-7769","MUKURU GARDENS","POUR : Espresso & Filtre SCA SCORE : 86,5 CLASSEMENT MOKLAIR : Premier Cru TRAÇABILITÉ : Monts Rwenzori, Ouganda occidental PRODUCTEUR : Norman – The Coffee Gardens PROFIL AROMATIQUE : Chocolat au lait, fraise–grenadine, confiture d’orange, tamarin, caramel CORPS : Rond ACIDITÉ : Légère PROCESS : Naturel VARIÉTÉS : SL14, SL28 & Nyasaland En savoir plus + Mukuru Gardens provient des pentes du massif du Rwenzori, dans l’ouest de l’Ouganda, une région aussi complexe que prometteuse. Au fil des années, Norman et The Coffee Gardens ont bâti des relations fortes avec les producteurs locaux, en les formant à la cueillette sélective, au tri par densité et au séchage lent et contrôlé. Ce travail rigoureux a profondément élevé le niveau des cafés naturels ougandais. Chaque lot est vérifié, trié à la main et séché avec soin avant l’expédition. La tasse offre une texture veloutée, une chaleur équilibrée et une douceur persistante : l’expression pure de la précision et de la patience.",[],[477],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fmukuru-gardens-2\u002F","2026-08-12T15:42:01.648875+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[574,575,577,578],{"intensity":50,"descriptor_id":58},{"intensity":438,"descriptor_id":576},"t3_strawberry",{"intensity":101,"descriptor_id":107},{"intensity":438,"descriptor_id":439},{"id":580,"beancollector_id":581,"roaster_id":5,"slug":582,"name":564,"description":583,"is_blend":26,"origin_country_code":584,"origin_region":8,"origin_farm":8,"blend_components":585,"process_method":37,"coffee_variety":586,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":587,"image_path":8,"created_at":588,"updated_at":588,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":589,"caffeine_type":44,"certifications":590,"hidden":26,"available":34,"roaster":591,"bean_flavors":592},"a58f6483-33c5-5452-886e-a4d60b9f5a31","eab637aa-ec41-4097-9265-d579a343b25f","mukuru-gardens","FOR: Espresso & Filter SCA SCORE : 86.5 MOKLAIR RANKING : Premier Cru TRACABILITY : Rwenzori Mountains, Western Uganda. PRODUCER : Norman – The Coffee Gardens AROMATIC PROFILE : Milk chocolate, strawberry–grenadine, orange jam, tamarind, toffee. BODY : Round ACIDITY : Soft PROCESS : Natural VARIETE : SL14, SL28 & Nyasaland More + Mukuru Gardens comes from the slopes of the Rwenzori Mountains in Western Uganda, a region both complex and full of promise. Over the years, Norman and The Coffee Gardens have developed deep relationships with farmers in this area, training them in selective picking, density sorting and slow, controlled drying. This demanding work has transformed the quality and consistency of Ugandan naturals. Each lot is carefully checked for humidity and sorted by hand before being sent across the country for final drying at The Coffee Gardens’ facility. The result is a warm, resonant cup with a smooth, velvety texture and lingering sweetness, a true expression of precision and patience.","UG",[],[477],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fmukuru-gardens\u002F","2026-08-12T15:42:01.503057+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[593,594,595,596,598,599],{"intensity":50,"descriptor_id":58},{"intensity":438,"descriptor_id":576},{"intensity":101,"descriptor_id":107},{"intensity":101,"descriptor_id":597},"t3_toffee",{"intensity":50,"descriptor_id":60},{"intensity":50,"descriptor_id":111},{"id":601,"beancollector_id":602,"roaster_id":5,"slug":603,"name":604,"description":605,"is_blend":26,"origin_country_code":8,"origin_region":8,"origin_farm":8,"blend_components":606,"process_method":67,"coffee_variety":607,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":608,"image_path":8,"created_at":609,"updated_at":609,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":610,"caffeine_type":44,"certifications":611,"hidden":26,"available":34,"roaster":612,"bean_flavors":613},"abc0a456-371f-5c07-98ab-c331e4c48ee0","ca50de01-4961-4337-a907-ed33676e0e27","wubita-queen-experimental","WUBITA QUEEN","POUR : Espresso & Filtre SCA SCORE : 88.5 CLASSEMENT MOKLAIR : Grand Cru TRAÇABILITÉ : Gedeb, Éthiopie PRODUCTEUR : Ephtah Specialty Coffee \u002F Wubit Bekele PROFIL AROMATIQUE : Myrtille, framboise, touches tropicales, bergamote, vanille, cacao CORPS : Rond ACIDITÉ : Légère à moyenne PROCESS : Naturel Anaérobique VARIÉTÉ : 74110 & 74112 En savoir plus + Wubita Queen provient de Lalesa, dans la région de Gedeb, l’un des berceaux les plus prestigieux du café éthiopien. Ce café est produit par Ephtah Specialty Coffee, dirigé par Wubit Bekele une figure féministe engagée pour la durabilité et la place des femmes dans la filière. Son approche repose sur la précision du process et la responsabilité sociale. Les cerises fermentent en anaérobie pendant neuf jours, avant un séchage lent sur lits africains. Le résultat est une tasse vibrante, fruitée et raffinée, où les saveurs de fruits rouges et de fleurs se fondent dans une texture douce et harmonieuse. Un café expressif et élégant, symbole de la nouvelle génération du café éthiopien, à la fois audacieuse et inspirante.",[],[],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fwubita-queen-2\u002F","2026-08-12T15:42:01.708545+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[614,616,617,618,620,621],{"intensity":50,"descriptor_id":615},"t3_blueberry",{"intensity":55,"descriptor_id":314},{"intensity":55,"descriptor_id":171},{"intensity":50,"descriptor_id":619},"t3_vanilla",{"intensity":101,"descriptor_id":102},{"intensity":50,"descriptor_id":51},{"id":623,"beancollector_id":624,"roaster_id":5,"slug":625,"name":604,"description":626,"is_blend":26,"origin_country_code":35,"origin_region":627,"origin_farm":8,"blend_components":628,"process_method":37,"coffee_variety":629,"altitude_min":8,"altitude_max":8,"roast_level":39,"roast_level_inferred":34,"price_minor_units":8,"weight_grams":8,"currency_code":40,"purchase_url":630,"image_path":8,"created_at":631,"updated_at":631,"deleted_at":8,"featured_rank":8,"is_spotlight":26,"spotlight_copy":8,"brewing_methods":632,"caffeine_type":44,"certifications":633,"hidden":26,"available":34,"roaster":634,"bean_flavors":635},"f6cef711-1cb0-5ff6-9269-4f3a57e146bd","2a18f21d-ab0d-4925-85b3-bc5cad65e47e","wubita-queen","FOR: Espresso & Filter SCA SCORE : 88.5 MOKLAIR RANKING : Grand Cru TRACABILITY : Gedeb, Ethiopia PRODUCER : Ephtah Specialty Coffee, Wubit Bekele AROMATIC PROFILE : Blueberry, raspberry, tropical hints, bergamot, vanilla, cacao. BODY : Round ACIDITY : Low to medium PROCESS : Anaerobic Natural VARIETIES : 74110 & 74112 More + Wubita Queen comes from Gedeb, one of the most renowned coffee origins in Ethiopia. It is produced by Ephtah Specialty Coffee, led by Wubit Bekele a pioneer in promoting women’s leadership and sustainable development in the Ethiopian coffee industry. Her approach combines social engagement, ecological responsibility and a precise understanding of fermentation. This lot was fermented anaerobically for nine days, then dried slowly on raised beds, yielding a cup both vibrant and refined. The result is a bright, fruit-forward coffee where red fruits, florals and creamy textures coexist in perfect harmony. Playful yet elegant, Wubita Queen celebrates a new generation of Ethiopian craftsmanship — expressive, inclusive and forward-looking.","Gedeb",[],[],"https:\u002F\u002Fmoklair.fr\u002Fproduct\u002Fwubita-queen\u002F","2026-08-12T15:42:01.588551+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[636,637,638,639,640,641,642,643,644,645],{"intensity":50,"descriptor_id":615},{"intensity":55,"descriptor_id":314},{"intensity":55,"descriptor_id":171},{"intensity":459,"descriptor_id":460},{"intensity":50,"descriptor_id":619},{"intensity":50,"descriptor_id":60},{"intensity":55,"descriptor_id":168},{"intensity":50,"descriptor_id":51},{"intensity":50,"descriptor_id":441},{"intensity":459,"descriptor_id":646},"t3_cream"]