fragrance with plums, cocoa, nuts, vanilla; taste of Nutmeg, vanilla, red fruits, chocolate, citrus acidity, dense body, long and complex aftertaste with sweet and nutty notes.
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.
Fermentation process
Manual and rigorous picking. Adequate equipment for the de pulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours
- Origin: Colombia
- Region: Cundinamarca
- Producer: Cafe Granja La Esperanza
- Altitude: 1450-1530m
- Cultivar: Mokka
- Processing: Natural
- Sourcing: Pebble Coffee