August is here, and so is a fresh reminder from the team at MOK Coffee to keep things pure, stay true to what matters, and savour every cup. Their passion for clean, honest coffee is matched only by their dedication to bringing out the very best in every bean. A wonderful team at MOK, delivering something truly special for you to enjoy this month!
Please tell us a bit about the team and MOK operations.
We have moved to a different location, we are now at "Asiat Park", an old military site where the amazing festival Horst is hosted as well in Belgium. We are currently roasting on a Probat UG22 and a new electrical roaster, a Stronghold S9X. The roasting team has 5 people now, really doing an amazing job to keep our standards higher than ever.
What is your outlook for the rest of this year?
Going to China end of October for Luijiqzui Coffee festival and then preparing our game
plan for World Of Coffee which will be hosted in Brussels next year. There will also be a first ever Belgian roasting competition which we are very much looking forward to.
Are the Sibarist your go to filters?
100% I have been brewing with them for years now, both in our shops and at home. The clarity you gain is crazy, no more slow brews, everything runs fast and you are able to grind finer and thus use less coffee and brew more efficient.
Any coffee moments you have really enjoyed recently?
Arrival of Kenya and Ethiopia this year really, it feels good to be reminded on how good and clean African coffees c a n be in a coffee world that's being swamped with "infused" or "heavily processed" profiles. Those are really not my cupof coffee and I find it a bit scary that so many producers are adopting these practices.
Great selection for this month, for each of the coffee being featured please could you share some detail.
FILTER COFFEE
Ecuador - Apecael - Washed
This washed lot comes from APECAEL, an association of specialty coffee producers in San Pedro de Vilcabamba, Loja. Around 40 smallholder members farm organically under the shade of native trees to protect forests and biodiversity, using homemade fertilizer available to all. While organic certification is out of reach due to its high cost, the group remains dedicated to sustainable and community-driven practices.
Grown at 1,700–2,000 MASL, this mix of Typica, Caturra, San Salvador, and Castillo is clean, balanced, and delicately layered. Expect subtle floral notes, soft citrus, and gentle stone fruit sweetness carried by a light, tea-like body. Crisp and refreshing, it’s an approachable coffee that’s easy to dial in a perfect cup to start the day.
Kenya - Ichuga AA- Washed
This washed AA lot comes from the Ichuga Washing Station in Nyeri County, Central Kenya a region famed for its red volcanic soil and exceptional coffee quality. Smallholder farmers, working at 1,700 MASL, selectively handpick ripe cherries before delivering them to the station for sorting, depulping, fermentation, and a meticulous wash. The parchment is then dried on raised beds for around two weeks, covered during the hottest hours and overnight to protect against damage.
Expect a classic Kenyan profile that’s vibrant and juicy, with notes of rhubarb and redcurrant, a generous body, and bright, mouthwatering acidity. This is the kind of coffee that keeps you coming back for another cup lively, complex, and unmistakably Kenyan.
Ethiopia - Tibebu- Washed
This naturally processed heirloom lot comes from the farm of Tibebu Roba in the Gedeb region of Yirgacheffe, Ethiopia. Sitting at 1,985–2,000 MASL and spanning over 8,000 hectares, the farm benefits from high elevation and red loam soil, ideal for producing expressive coffees. Tibebu uses self-made compost and sustainable farming methods, drying the cherries on raised beds after harvest from November to January. With over 40 years of dedication, his work has earned multiple accolades and a reputation for quality.
The cup is delicate yet vibrant, with floral aromatics, a tea-like body, and ripe red fruit sweetness. It’s a perfect showcase of Ethiopia’s natural beauty in coffee expressive, pure, and unaltered by heavy processing.
Any closing remark you would like to make to our subscribers?
Thanks everyone for subscribing of course and feel free to reach out directly to us via our
instagram or chatbox on the website if you have any questions or remarks. I also want to say to everyone to stay critical to the coffees you are being offered in general and believe your own palate, there are too many coffees out there with little information on the process and taste like eating the actual fruit which describes the flavour instead tastes "like" the fruit. There is a lot of extreme processing going on which in my opinion might lead to the loss of pure bean quality and terroir.
