Mokka – Finca Hawaii

Finca Hawaii

Cafe Granja La Esperanza are dedicated to quality and exploring avenues to achieve better quality in agriculture and processing, with a focus on the genetics of arabica coffee.  Israel Correa and Carmen Rosa Vega arrived in Valle del Cauca in 1930 seeking unoccupied land to start a farm:  Finca Potosi.  Fast forward, the two sons Rigoberto and Luis decided to implement a step-change in terms of quality and organic coffee production.  They purchased Finca La Esperanza.  More expansions followed: Cerro Azul, Las Margaritas, and Hawaii.  With a reputation for producing competition-winning coffees, processes are matched with varieties to produce unique flavor profiles.

Mokka is only grown at Hwaii, in Sasaima, Cundinamarca.  many years of research and development have culminated in this coffee, which undergoes a multiple stage fermentation process.  After 48 hours of natural open air fermentation in silo’s, the coffee is then sundried for approximately 15 days.

Mokka Varietal

Going back to when coffee had just been discovered, almost all the coffees consumed in Europe came from Yemen, and all the shipments passed through the port of Mokha. From there, European traders carried the coffee on wooden boats and began transporting it to the European market. The Dutch sold this new drink under the name Café Moka, due to the port from which it was originally shipped. This Mokka is a dwarf mutant of Bourbon, a bushy tree that grows only 4-6 feet tall.  This particular Mokka is a mutant hybridized with Typica, a tall variety genetically distinct from Bourbon with small cherries and leaves, but with a tall stem like Typica.