Colombia

Mokka

Dense and nutrient-rich Mokka seeds lead to a heavy and aromatic cup, enhanced by Café Granja’s exacting work in farming and processing.

This natural Mokka showcases the character of the varietal, with dense seeds leading to a dense mouthfeel and rich heavy aromatics.
Launch, 200 boxes available
For subscribers: 1st of June, 14.00 (GMT +2)
Public release: 3rd of June, 14.00 (GMT +2)
Coffee expression
A sweet & rich coffee
Whole Bean Coffee
100g (3.53 oz)

Regular price: $22.00
incl. vat/tax
Sale price: $22.00
incl. vat/tax
Regular price: ~~$22.00~~
Unit price: per

Varietal
Mokka

Producer
Café Granja La Esperanza

Process
Natural

Taste the varietal

Mokka

This lot has been fermented in closed tanks for 176 hours, enhancing the dense body and intense aromatics that these tiny sugar concentrated seeds can provide. Here this is reminiscent of dark chocolate, with sugary stewed plums and a long and spicy finish.

This Mokka was produced at Finca Hawaii, located far from the other Granja farms, just north of Colombian capital Bogotá.

Café Granja La Esperanza

Hawaii Mokka

This Mokka varietal lot is an example of Café Granja’s innovative work in the field. Mokka originates from Yemen, and is one of the oldest known coffee varietals, but commercial plantations are relatively rare. Mokka is grown in Brazil and on Hawaii, but yields are often low, and the plants themselves are delicate and susceptible to disease. It takes the expertise of dedicated and experienced producers like Granja in order to pull the best out of a varietal like Mokka. They saw the perfect place to do this in Finca Hawaii, the newest of the Granja farms, located far to the east of their other farms in the Cauca Valley, just north of Colombian capital Bogotá. The initial Mokka seeds were brought here by a friend from Hawaii, giving the farm its name.

Mokka

Process driven profile

Today, all 23 hectares of Finca Hawaii are planted with Mokka, giving the team here the chance to carefully analyse the varietal’s behaviour, select the best performing trees, and use these to refresh the plant stock. This painstaking work leads to stronger and stronger trees over generations of selection, and slowly improves quality. The transition has not been easy, but over the past few seasons the team at Hawaii seem to have cracked the code, producing excellent Mokka lots, especially those with a more process driven profile. This lot has been fermented in closed tanks for 176 hours, enhancing the dense body and intense aromatics that these tiny sugar concentrated seeds often provide. Here this is reminiscent of dark chocolate, with sugary stewed plums and a long and spicy finish.

Produced using Café Granja’s generations of professionalism and expertise.

Café Granja La Esperanza

Varietal Series

This year, we are excited to present a varietal series from our partners at Café Granja La Esperanza. One of the most revered producers in Colombia, and on Barista competition stages the world over, we have been collaborating with Granja on super high-end lots since 2014. Over the past few years however, we have been visiting more often, and become more aware of the breadth of work this dedicated and passionate group of people. This series presents a fuller view of their work, from their elevation of ordinary varietals, all the way to incredibly rare varietals, hybridised by the Granja team on their farms. An extensive cupping, both in Colombia and at home in Copenhagen, has led us to this selection with the focus on varietal first, process second. Each lot has been selected with the aim of presenting the varietal characteristics in the most delicious and clear way, based on the discussions and experiences we have had on our trips to visit the Granja team. We are truly proud of our relationship with these trailblazers, and look forward to sharing their work with you over the coming weeks.

Technical Data

Producer
Café Granja La Esperanza
Region
Cundinamarca
Altitude
1500 masl
Varietal
Mokka
Process
Natural
Harvest
November 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

Continue to explore:

Mokka

Mokka

Hawaii Mokka

Process driven profile

Varietal Series

Technical Data

Natural Process

Brew Guides

Guides

Equipment