This deeply sweet coffee features aromas of mixed berry jam and dark chocolate, giving way to notes of grape and blackberry jam in the cup. The syrupy body is offset by lime zest acidity, with tamarind and pecan emerging in the finish.
Available whole bean in an 8oz pouch or 4oz pouch. This coffee roasts on Tuesdays only. Order by 4PM CT on Monday to be included in Tuesday's roast.
Producer: Café Granja La Esperanza
Region: Cundinamarca, Colombia
Altitude: 4,757-5,020 feet | 1,450-1,530 masl
Notes: Grape, Blackberry Jam, Lime Zest
Café Granja La Esperanza's Mokka is exceptional both in quality and rarity. Generally found in the state of Hawaii, this variety was originally cultivated in Yemen and features the smallest bean size of any Coffea arabica. Mokka is known for its strong character, dense body, and pronounced sweetness.
Granja La Esperanza's aptly named Hawaii farm in Cundinamarca has a microclimate perfectly suited to this variety, featuring volcanic sandy loam soil, mild average temperatures, and full sun. The Mokka is harvested twice a year, fermented in-cherry for 48 hours in special barrels, then carefully sun-dried.
The Herrera brothers' patience and willingness to experiment with rare varieties has won them numerous accolades from the SCAA and Roasters Guild. They are also known for their fair and innovative production and labor practices. Optimal work conditions are a priority at the estate, where workers are paid fair wages and child labor is not permitted.
A Brief History of the Mokka Variety
Originating hundreds of years ago as a dwarf mutation of Bourbon, the Mokha varietal was named after Yemen's port of Mokha. It was brought to Brazil in the mid-1900s under the name Mokka. A tree was then brought to the CTAHR research station in Hawaii, and several cultivars have been born from it.
The Mokka tree is notoriously small, bushy, and low-yielding, but this has been overcome by the “Tall Mokka” or “Maui Mokka” cultivar, a hybrid of the Mokka varietal with Typica. This tree retains the small cherries and flavor characteristics of the original Mokka, but gains height, creating a more productive plant.
It is this plant that now grows at Granja La Esperanza, one of only a handful of growing locations outside of Maui.
Key Production Notes from Granja La Esperanza:
• Hand-picked at peak ripeness and fermented in-cherry for 48 hours in special barrels.
• The parchment is sun-dried on African raised beds until it reaches a moisture content level of 11%, then stored in Grain Pro bags.
• Every coffee lot is sampled and cupped by the Quality Control Lab at Granja La Esperanza before being sent to the dry mill.
This coffee will be produced once a week, on Tuesdays. You must order by 4PM CT on Monday to be included in Tuesday's roast. All coffee and merchandise in your order will be produced and shipped on the same day unless you specify otherwise in the Order Notes section of your shopping cart. Please see our Shipping FAQs for more details.