Bourbon, Typica, Mocha (Moka), Catuai, Caturra ... these are the oldest varieties of coffee now grown mainly in Cau Dat (Xuan Truong), Tram Hanh- Da Lat with the altitude of 1,550- 1600m ... Therefore, these strains are difficult to grow because of low yield, susceptible to pests and diseases, so they are gradually excluded from the coffee fields, these varieties are now considered valuable and appreciated for their outstanding rich aroma.
There must be something special in taste before people call "the queen of Moka" in the coffee kingdom. Enjoyers will feel the difference the first time around.
The 100% Moka cups will bring you a mildly bitter taste, considered mixed in it a little sour, and has the fatty taste of the oil inside the seed. When drinking, the bitterness spread in the mouth and down the throat, but only a few seconds after the strong aroma and sweet taste appear to cause a sense of nostalgia.
How to enjoy Moka cafe:
There are 2 ways to make a delicious Moka dish by using pure coffee powder and mixing with some other types. Each mixing method has its own unique flavor, but the taste of Moka coffee is still the dominant one.
Make pure coffee
If you want to know what all the flavors of Moka, you should try a 100% pure Moka. Selected harvested coffee will be brewed for a month, then dried, roasted, and powdered according to different standards.
Blended with other coffees
Each type of coffee has a certain taste, so in order to feel its deliciousness, we should mix it in a certain proportion.
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