We are proud to present Al Mokha coffee (or Mokka coffee) grown in Kona.
MokhaCoffee shares the name of our favorite espresso and chocolate beverage and it also shares the same tasting notes: fudgy, brown sugar, walnuts, and nutmeg. However,Mokhacoffee has no cocoa and is the name for a varietal of Arabica Coffee that is thought to have originated in the coastalYemenicity of AlMokha. It is one of the smallest cocoa beans which is one reason its value is so high - it takes a lot of picking to make one pound ofmokkaand get these beans to you!
This prized varietal is now grown in the famous Kona region of Hawaii on the volcanic slopes of Hualalai Mountain where we treat with a specialty ferment. Most coffees are wet fermented for one day in water, pulped the next day and dried.
ForMokha, we conduct a Natural Ferment where the coffee cherries are left to ferment with naturally occurring and specialty yeasts for 36 hours. They are then dried in their sugary cherry skins down to 11% moisture. We let them rest for a month to absorb more flavor and then hull the beans out until they are ready to roast.
We roast just enoughMokhaBeans for 7-10 days of sales at a time. It is best to consume the entire contents within one month, if not one week, from purchase.
