Hawaiian MauiGrown – 100% Estate – Maui Mokka – Natural 14 Screen

Description

**** Small Bean Warning **** Maui Mokka is the smallest bean you will ever see. Natural processed, so a bit high chaff as well. The screen size is technically 14, but the beans are a little plump, so they look even smaller than most screen 14 coffees.

A blast from the past! We have not been able to get Maui Mokka for going on three years! Maui coffees have been a hot commodity, they sell most of their beans retail on the island itself. Been a couple years of low yields for them, and the Mokka strain is not known for its high production, so a double whammy.

Maui Mokka originated at Ka’anapali Estate in Maui, an experimental coffee plantation project. They transplanted several native coffees from around the world, looking to derive Hawaiian cultivars with unique flavors; the Maui Mokka bean is derived from native Yemeni seed stock. The Ka’anapali project went under in 2002 due to funding issues. In stepped a group of connoisseurs who rescued the Estate from developers, and rehabilitated the original plantings. Today MauiGrown is a thriving farm model producing some very tasty Hawaiian coffee.

Tasting Notes:
Fuller bodied, low acidity with a complex nutty & chocolaty tones, some floral aromatics. One can see a little spice note in the cup especially at the darker roasts. A bit more tropical spice, a couple put it as coconut. Light roasts get a little acidity but underdeveloped chocolaty tones, so this guy is pretty much a medium to dark roast Hawaiian. Medium roasts get just a hint more floral upfront, a little sweeter and smoother cup but most will want to shoot for right at 2nd crack – big bodied and a very nice chocolaty spice tone.

Roasting Notes:
Can be a little tricky to roast, high chaff and small beaned. Believe it or not, this is actually one of the larger screens of the Mokka but the bean size can still add some challenges. With the small beans, they can go much quicker from 1st to 2nd crack than larger beans – so make sure to keep an eye on them closely. They are high sugar/pectin beans, they tend to get a slight sheen on them earlier in the roasting than most, can be a little deceiving when judging them. I tend to roast at slightly lower temps and judge the roast by time from first crack. The good news, it is a very tasty coffee just touching 2nd crack – an easier to hit roast point.