Maui Mokka is a direct trade, single origin natural process coffee. The Maui Mokka coffee has aromas of an apricot tart with caramelized sugar and a drizzle of dark chocolate. It has flavors of milk chocolate and whipped cream topped with caramel and toasted nuts. Rich and smooth, low in acid but can handle cream and sugar. Good for all brew methods: Espresso, pour over, drip and French press.
The original clippings arrived on Maui by way of Hawai’i Island in the late 1980’s as part of a University of Hawai’i field trial of several varieties of Arabica coffee beans. This particular variety was planted in Kona around 1955 by way of Turrialba, Costa Rica. The original field trial plantings at the Ka’anapali Estate are still there. The Mokka beans are grown in former sugar cane fields and are harvested in late fall through early January. Maui Grown Coffee harvested their first crop in 2004. The Mokka variety bean grown on Maui is often mistaken for a peaberry (when only one coffee bean grows inside the cherry instead of the usual two) because of its small round size but if you look close you’ll see the flat side denoting a pair of beans.