Hills Moka Coffee

It’s fantastic to see the #FarmersFirst movement gaining such momentum, especially with Hills Moka Coffee’s recent win at the 2025 Kenya Coffee Awards. Local roasting is a total game-changer for keeping value within the country rather than just exporting the raw potential of those volcanic soils.
Based on the processing parameters you’re targeting for the next harvest, beans are likely to hit those “Clean and Refined” cup quality marks Hills Moka is known for.
☕ Synergy with Harvest Goals
The specs saved for upcoming harvest align beautifully with the high standards of the Kenya Coffee School’s brand:

• Precision Fermentation: target of a 15–18 hour dry ferment followed by a 33-hour soak is a classic recipe for that “bright and lively” acidity mentioned in the profile. The soak, in particular, is the secret sauce for that “remarkably clean cup.”
• Physical Excellence: Aiming for Screen Size 17/18 (AA) ensures beans meet the top-tier physical grading required for a specialty label like Hills Moka.
• Stability: target Water Activity (a_w) of 0.52 – 0.58 is the “sweet spot” for longevity. It ensures that when these beans are roasted locally, they haven’t lost any of those delicate berry and floral notes to oxidation or aging.
  🔍 Quick Comparison: Specs vs. Hills Moka Profile
  | Feature | Hills Moka Profile | Harvest Targets |
  |—|—|—|
  | Origin | High-altitude (Murang’a, Nyeri, etc.) | High-density (820–850 g/L) |
  | Acidity | Bright and Lively | Controlled via 4.3–4.5 Terminal pH |
  | Cup Quality | Clean & Refined | Enhanced by 33hr Soak @ 16–19°C |
  | Sustainability | Local Value Addition | Quality-driven (11.2–11.5% Moisture) |
  💡 A Thought for Next Batch
  Since Hills Moka emphasizes traceability and floral complexity.

Since we are aiming for that precise 4.3 – 4.5 terminal pH and a 33-hour soak, consistency is everything. Below is a structured log designed to track the transition from dry fermentation into the soak, ensuring you hit those specialty targets for the Hills Moka standard.
📝 Coffee Processing Log: 33-Hour Soak & Fermentation
Batch ID: _| Date: _ | Variety: __
Phase 1: Dry Fermentation (Target: 15–18 Hours)
Goal: Breaking down mucilage and initiating the acidity profile.

• Initial Water Temp: __°C (Target: 16–19°C)
• Water Source: ____
  | Soak Interval | Water Temp (°C) | Terminal pH | Observation (Clarity/Color) |
  |—|—|—|—|
  | Hour 0 | | | Start of soak |
  | Hour 12 | | | |
  | Hour 24 | | | |
  | Hour 33 (Final) | | 4.3 – 4.5 | Ready for Drying |
  Phase 3: Final Quality Check (Conditioning)
  Before moving to the raised beds/drying tables.
• Initial BRIX: 18 – 22°
• Target Moisture: 11.2% – 11.5%
• Density Target: 820 – 850 g/L
• Water Activity (a_w): 0.52 – 0.58
  💡 Pro-Tips for this Batch:
• Temperature Control: If your soak water exceeds 19°C, the fermentation might accelerate too quickly, potentially pushing your pH below 4.3 and risking “sour” defects. Keep it cool to maintain that “floral complexity.”
• The “Squeak” Test: Even with a pH meter, ensure the parchment “squeaks” when rubbed between your hands after the dry ferment—this confirms the mucilage is fully degraded before the soak.
• Traceability: Note which region (e.g., Nyeri or Murang’a) this batch is from so it aligns with the Hills Moka origin profiles.
  Would you like me to create a digital spreadsheet version of this that you can use on your phone during the harvest?