This unusual Mokka cultivar offers a full flavoured, tropical cup with powerful aromatics.

With a story rooted in modern coffee’s origins and the Yemen port of Al-Mokha, the Mokka cultivar we now know began its journey in Brazil after planting began in the wake of the drink “Café Moka” being introduced into Europe.

During research into cultivars, a hybrid seed labelled Mokka appeared, a dwarf mutant of Bourbon. At some point these seedlings were also cultivated in Hawaii and hybridised with Typica, and after a visit of a friend to CGLE in around 2010, the cultivar was identified as a perfect fit for the Colombian farms.

With much smaller cherries and beans it proved a challenging harvest. The trees were very tall with most cherry growth at the very top, leading to losses in the initial years of planting at the Hawaii-named farm in Colombia.

The team then explored solutions of genetic modification with compact varieties, resulting in the cropping plants on the Hawaii farm today. Fourteen of the fifteen lots on the farm are dedicated to Mokka, and 90% of this years crop has been naturally processed for 48 hours in open air, before anaerobic fermentation for a further 168 hours.

          

Store in a cool, dry place.

In nitrogen-flushed, valveless bags, oxygen content is reduced to under 3%, preserving optimal quality for up to 9 months.

Once open we recommend using within 7 days.

These coffees are shipped within 4 weeks of roasting and packing.

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