Café Mokxa

A soft, balanced, organic (AB certified) direct-trade cup from Cusco cooperative communities practicing extended fermentation and shelter-drying.

Grape · Caramel · Chocolate

A single-serve 12g brew bag of Mokxa's Sitio da Torre lot — just add ~200ml hot water and steep 4-5 minutes. Built for travelers and hikers who want real specialty coffee with no equipment.

Dark chocolate · Hazelnut · Coconut

Named after the treatment station's village and a native plant used for rope-making and bread-baking, from a producer supporting 116 farming families through equitable wealth-sharing.

Maple syrup · Red fruit · Chocolate chip

Pink Bourbon from Linarco Rodriguez Ospina in Palestina, Huila, grown at 1,800 m and given an anaerobic fermentation before washing (SCA 87). Buttery and fruity. Chosen by Sadry and Julien on Mokxa's latest sourcing trip to Colombia.

Blackcurrant, Blueberry, Mandarin

A gentle sugarcane-derived ethyl acetate decaffeination combined with mountain spring water preserves the bean's inherent sweetness, from a community of growers in Cauca's volcanic, stable-climate highlands.

Chocolate · Caramel · Almond

A direct-trade Geisha from Linarco Rodriguez Ospina in Palestina, Huila, at 1,800 m, anaerobically fermented and washed (SCA 88). A delicate, floral cup of white flowers and coriander seed.

White flowers, Coriander seed

Mokxa's Freestyle Batches share what happens behind the roaster: experiments, adjustments and the hunt for the right profile. Blend #1 pairs Nicaragua and Rwanda for a chocolatey profile with orange and vanilla. Sold by the kilo.

Chocolate, Orange, Vanilla

A natural Bourbon and Catuai from the Salaverria family in Ahuachapán, grown at 1,580 m (SCA 85). An enveloping, sweet cup of dark berries, praline and biscuit.

Blackberry, Praline, Biscuit

An organic lot from smallholders of the Reina del Café cooperative in San Juan del Río Coco, grown at 900-1,300 m and washed (SCA 84.5). A round, indulgent cup of caramel and milk chocolate lifted by a tart hint of green apple.

Caramel, Milk chocolate, Green apple

An organic blend combining exceptional terroirs across Latin America and Africa, built to be versatile across espresso and filter. Sourced from producers practicing sustainable, certified-organic agriculture; composition varies by harvest availability.

Hazelnut · Cocoa · Raspberry · Caramel · White chocolate · Yellow fruit

A bold blend that challenges preconceptions about robusta — a 5% robusta addition (Coffea Canephora) gives structural body and aromatic intensity to a full-bodied, silky cup.

Dark chocolate · Wood · Spice · Full-bodied

A silky, sweet organic cup from a cooperative of 691 independent smallholders farming shade-grown, volcanic-soil plots in Huehuetenango; cherries are hand-harvested and processed the same day.

Cocoa bean · Almond · Citrus

A 100% Brazilian espresso blend from singular Minas Gerais terroirs, named for the nostalgia and longing (saudade) built up over Mokxa's annual visits to the Serra de Mantiqueira producers. Composition shifts seasonally as micro-lots are replaced with comparable aromatic profiles.

Cocoa bean · Nuts · Caramel · Creamy

A gourmand, full-bodied direct-trade lot from a family-owned Certifica Minas and Fair Trade certified farm near Carmo de Minas.

Dark chocolate · Molasses · Yellow fruits

A sweet, gourmand organic coffee from Coffee Village, supporting 1,202 farmers across the volcanic soils and tropical microclimate of Muhura, with a focus on quality, environment, and community.

Lavender honey · Red fruits · Licorice