Colombia Finca Hawaii Mokka Natural
In Filter Roast
Raspberry, Lemon, White Floral, Nectarine, Passionfruit, Mango, Cacao Nibs, High Sweetness with Medium-High Acidity, very well balanced with a smooth and syrupy body.
In Espresso Roast
Intense Grape aroma, Mixed Berries, Tropical profile like Passionfruit and Dried Mango, Stonefruit profile with Plum and Peach, Chocolate coated Raisin finish, Syrupy Body
Filter: 16g to 250ml
Espresso: 20g in, 46g out
Mokka is one of the oldest coffee variety. The Mokka coffee variety, also known as “tall Mokka” because it is more of a tree than a bush, is a type of Arabica coffee grown primarily in Hawaii, often known as Maui Mokka. It is a hybrid of Yemeni Mocha and a tall Brazilian Typica.
Maui Mokka is characterized by its small coffee cherries and tiny, round coffee beans. Compared to most commercial coffee plants, Mokka is low yielding and difficult to harvest, so it is both highly prized and highly-priced. This, along with its exceptional flavor, is why it is often called the champagne of coffee.
It has been recently proven that Mokka is a low-caffeine coffee variety.
ABOUT FINCA HAWAII
Finca Hawaii is the largest sole-producer of Mokka on the planet. Operated by the Cafe Granja La Esperanza family of farms - this farm is incredibly fascinating as it's completely dedicated to the variety Mokka. The farm gets it's name from the origin of these seeds, thus the reason it's called Hawaii. This is original Hawaiian Mokka, which has gone through rigorous testing and experimentation, by way of grafting, crossing, training and other methods to best understand the potential of this variety.
When Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production. Hawaii was the last farm that came into their guise.
Rigoberto and Luis have done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. At Las Margaritas, they produce classic Colombian varieties like Caturra, Colombia, Tabi. As well as beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more.
On top of industry-leading farm practices, they're also innovating the world of coffee processing, constantly exploring new techniques and processes to bring their coffees to a whole other level.
Cafe Granja la Esperanza has approximately 12 hectares of Mokka planted at their Hawaii farm. The processing of this coffee has proved challenging, though they've dialed it in as a Natural process, which sees a short anaerobic fermentation for 48 hours.
Rigorous picking, with cherries color purple-grape. The Brix grades for the cherries must be above in range of 17 and 18 to obtain the amount of juices for a fermentation in whole cherries that last for 48 hours open air in special barrels. The temperature of the barrels is mesure every 10 hours to make sure is always in a range of 25° – 28°C.
Coffee is left for about 48 hours in silo (temperature aprox of 35°C), it is then pass to solar dry for about 15 days.
．Whole Bean Coffee: 100g/200g
・Current stock within 14 days of roasting or reserve for the next batch.