Description
Ka‘anapali Estate • West Maui • Hawaii
Hawaiian 100% MauiGrown:
Maui Mokka Natural Screen 11/14
Region West Maui, Ka‘anapali Estate • Process Natural • Variety Maui Mokka •~350 to 1,800 fT
QUALITIES: Rustic Chocolate • spice • Rich • Soft-Fruit
RECOMMENDED ROAST: Medium to dark
CHAFF LEVEL: High
TASTING NOTES – ROASTING NOTES
Light Roast
Island floral • Hints of acidity • Underdeveloped nutty/herbal chocolate • Delicate fruit
Medium Roast
Island floral • Sweet & smooth • Chocolaty • Herbal Spice • Low acidity • Hint of wine/fruit
Dark Roast
Full bodied • Rich roasted chocolate • Spice • Island floral • Semi-sweet
Flavor Profile
Chocolate • Floral • Herbal Spice • Melon
Fuller bodied and low in acidity: a complex chocolaty cup with floral aromatics and a delicate hint of wine and ripe fruit, picking up a distinctive African-like herbal spice note as it darkens. Often called the “champagne of coffee,” Maui Mokka is a tiny, round, peaberry-like bean with subtle flavors and pleasant acidity. If you want the same coffee in a larger, easier-to-handle bean, look to the Typica Washed 16 Screen. This screen 11/14 is the smallest of them all. An old-world cup with new-world inspirations.
Roasting Notes
A high-chaff, exceptionally small-beaned coffee. Th screen 11/14 is one of the smallest and most unique looking bean screen we have seen. Careful if you have a Behmor or other larger slotted drum, you can loose a a chunk. Mind your chaff collector and screens as they can fall through. Aim right around 2nd crack (Full City) for the smoothest, sweetest, big-bodied cup with that signature chocolaty spice. Light roasts pick up some acidity but underdeveloped chocolate, so treat this as a medium-to-dark Hawaiian. Because the beans color early, judge the roast by time from first crack rather than by sight, and roast at slightly lower temps for an easier-to-hit finish. Will pick up a sheen on the surface as you get closer to 2nd crack.
ORIGIN: Ka‘anapali Estate, West Maui, Hawaii
MauiGrown Coffee
This lot comes from MauiGrown Coffee’s Ka‘anapali Estate, a roughly 500-acre farm near the historic town of Lahaina in the West Maui Mountains. Pioneering varietal research matched some of the finest Coffea arabica to the ideal growing conditions of the West Maui Mountains, settling on four varieties: Maui Mokka, Yellow Caturra, Red Catuai and Typica. The Maui Mokka seed stock originated in Ethiopia home of all coffee and retains several Northern African traits: narrow leaves and small, round beans often mistaken for peaberries. Yields are low and the cherries are difficult to hand pick, so this Mokka is not commercially grown anywhere else in the world. It grows best at 500 to 600 ft and is harvested October through December.
AREA
West Maui Mountains, Ka‘anapali
Planted in hedgerow style with trees spaced 36 inches apart and 12 feet between rows, between 350 and 1,800 ft above sea level, the estate is drip irrigated from West Maui’s fresh mountain streams, which feed a century-old ditch system left over from the sugar era. Standing guard above the slopes is Pu‘u Kukui, the highest peak in West Maui and the second wettest spot in the world. The Mokka cherries are harvested in the fall, and the estate’s own processing plant separates ripe from overripe and immature fruit before hulling, polishing and grading by size to this tiny screen 11.
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
Primary harvest window: Oct → Dec (West Maui, Ka‘anapali — small-beaned Maui Mokka)
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