Picolot #21: Simba's Competition Coffee: Garrido Mokkita Cold Room

This is the coffee we used for the 2026 US National Brewer's Cup. Please watch the video to see our performance and flavor descriptors.

Flavors - Hot: Hibiscus, Raisin / Warm: Nectarine, Cardamom / Cold: Fruit Tart, Hibiscus 
Sweetness - Mulled Wine, dense and sugary. 
Aftertaste - Long, lingering, gojiberries, mouthwatering, juicy

Quantity: 25g

Recommend Rest: 3+ weeks. This batch is roasted 3/7 and will open up with 6+ weeks of rest!

Coffee Details

Variety: Mokkita 

Process: DRD Natural - Floated and placed on African beds for 3 days then moved into dark drying room

Region: Boquete, Panama

Elevation: 1400 MASL

Extra Info:

Garrido Specialty Coffee is a family-operated project based in the highlands of Boquete, Panama, where our mother, my sister and I continue the quality-driven legacy of Teodoro Garrido, who led our family’s coffee production for more than 40 years. While our roots shaped who we are, our present and future are firmly built on the farms we manage directly as a mother-and-daughters team, producing distinctive, small-lot coffees for roasters seeking unique and authentic profiles was under our leadership that this variety was later expanded and established in our current farms, where we oversee all operations today. Our active estates—Finca Cantera, Volcancito, Margarita, and Los Rosales (1,250–1,900 masl)—offer a strong combination of volcanic soils, pristine microclimates, and careful processing.

These farms produce our complete portfolio of specialty coffees, including Mokkita, Geisha, Rume Sudan, Pacamara, and Caturra, all crafted with a focus on traceability, innovation, and cup quality. While our roots shaped who we are, our present and future are firmly built on the farms we manage directly as a mother-and-daughters team, producing distinctive, small-lot coffees for roasters seeking unique and authentic profiles from Boquete.