What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Colombia Mokka Anaerobic Natural - Finca Hawaii

Colombia Mokka Anaerobic Natural - Finca Hawaii

Name: Colombia Mokka Anaerobic Natural - Finca Hawaii
Brand: Paradise Coffee Roasters
SKU: colombia-mokka-4
Price: 40.0 USD
Availability: InStock

Regular price $40

Unit price per

Size:

4oz

12oz

5Lb

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

Coffee Profile

Continent: South America

Country: Colombia

Farm: Finca Hawaii

Process: Anaerobic Natural

Region: Cundinamarca

Variety: Mokka

Roast Scale

Light Medium Dark

Tasting Notes

Aromas of rose and clove. Powerfully acidic. A creamy mouthfeel with flavors of cherimoya, black grapes, figs, and cherry.

Finca Hawaii

A great coffee with an Interesting connection to Hawaii. Finca Hawaii is a farm in Cundinamarca operated by Cafe Granja La Esperanza. Currently over seen by Rigoberto Herrera Correa and his brother Luis. Their Grandfather started farming coffee in Cauca, where they also still have farms. In 2007 They also acquired a farm in Panama, growing the geisha variety. They brought seeds from this farm to Colombia and by 2012 their Cerro Azul farm began winning many awards with it. The brothers have focused on growing several varieties that produce excellent quality.

Rigoberto was able to acquire some seeds of the Mokka variety grown in Kāʻanapali, Maui. These seeds were planted at a new 12 hectare farm in Cundinamarca, which they named 'Finca Hawaii' after the source of the Mokka seeds. Most of this coffee they process as a natural, dried as whole cherries. We chose a lot that was anaerobically fermented for 3 days before being dried over 6 days in drying machines.

Mokka Variety

Mokka is a name given to several genetically distinct small bean size varieties. Such plants have very small fruits and seeds and small narrow leaves compared to other coffee varieties. Some of these varieties are derived from populations of coffee in Yemen which are related to the Typica and Bourbon varieties. Mokka can also be a dwarf mutation of the Bourbon Variety. This Mutation and the similar dwarf mutant plant called Laurina or Bourbon Pointu are natural low in caffeine. 50% lower than most arabica varieties. some Mokka plants are hybrids with other varieties that maintain the small seed size of the Mokka parent (such as the Mokkita at Mama Cata Estate in Panama which genetic fingerprinting suggests is a hybrid of Mokka and Geisha T.2722)

The Mokka variety grown in Kāʻanapali, Maui (and thus at Finca Hawaii) is a plant Brazilian agronomists call "Tall Mokka' believed to be a cross of a Mokka plant and Typica.