Producer: Rigoberto Herrera
Farm: Granja La Esperanza
Altitude: 5085 feet
Notes: Raisin, Malt, White Grape
The Mokka from Granja La Esperanza is exceptional both in quality and rarity. Generally only found in the state of Hawaii, this variety was originally cultivated in Yemen and features the smallest bean of any Arabica. Mokka is known for its strong character, dense body, and pronounced sweetness. The aptly named farm of Hawaii at Granja La Esperanza has a microclimate perfectly suited to this variety, featuring volcanic sandy loam soil, mild average temperatures, and full sun.
The patience and willingness of the brothers Herrera to experiment with rare varieties has won them numerous accolades from the SCAA and Roaster’s Guild. They are also known for their fair and innovative production and labor practices. The Mokka is harvested twice a year, then washed and carefully sun-dried for up to 14 days. Optimal work conditions are a major priority at the estate, where workers are paid fair wages and child labor is not permitted.
Key Production Notes from Granja La Esperanza:
- All coffees are hand-picked at peak ripeness and pre-fermented in-cherry for 8 hours.
- The depulping machines are calibrated according to bean size and no water is used during the depulping process.
- The parchment is sun-dried on African raised-beds until it reaches a moisture content level of 11% before being 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.
A Brief History of the Mokka Varietal
Originating hundreds of years ago as a dwarf mutation of Bourbon, the Mokha varietal was named after the Yemen port of Mokha. It was later brought to Brazil in the mid-1900’s 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 locations outside of Maui.
This lightly roasted coffee features a milk chocolate and raisin aroma. When brewed it has a malt flavor and milk chocolate sweetness. The body is juicy with a white grape acidity and a sweet almond finish.