Finca Hawaii Natural Mokka

Finca Hawaii is located in the Cundinamarca department of Colombia, not Hawaii! The reason the farm is called Hawaii is that their coffee seeds originated from the Hawaiian Islands. Mokka, thought to have originated in Yemen, has travelled all throughout the coffee-producing world. Many of the expensive Kona coffees grown in Hawaii are actually of the Mokka variety.

The beans in this bag are incredibly tiny. They fall into the smallest screen size we've ever had on our menu (screen size is the measurement of the diameter of the bean). Although the beans are small, they pack a large punch in flavour—you will find a ton of tropical fruit flavours, an incredible tactile sensation, and a coffee that will make your mouth water.

FERMENTATION:

These cherries have gone through a natural anaerobic fermentation. Placed in a stainless-steel fermentation tank equipped with an airlock valve, this system allows oxygen to escape the tank but stops anything from getting inside.

The process starts with harvesting perfectly ripe Geisha cherries, reading 21-24 on BRIX. Cherries are then carefully selected for a second time before processing.

Next, the pulped coffee is tanked for an extended period of time with constant monitoring and cataloging of PH, temperature, and CO2 levels. After the required time inside the CO2-infused tanks, the coffee is removed and placed on shaded, raised, African beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and carefully maintained.