|Roaster Location:||Holualoa, Hawaii|
|Coffee Origin:||Holualoa, North Kona growing district, “Big Island” of Hawaii|
|Est. Price:||$44.95/8 ounces|
|Review Date:||February 2018|
Crisp, delicate, yet intense and original. Lush, rose-like flowers, dark chocolate, cedar, almond, ripe pineapple in aroma and cup. Balanced and complete in structure, poised at a round, satisfying intersection of sweet, tart and bitter. Light but syrupy in texture. Layered and resonant in the finish: rose, chocolate, almond all ring on.
Mocca (also spelled Moka and Mokka) is a famous variety of Arabica that reached Kaanapali, Hawaii from Brazil. Current thinking in the technical coffee community is that it originated in the Reunion Islands as a mutant of the great Bourbon variety. I continue to feel that it must have some direct relationship with Yemen, however, where varieties displaying the same, very unusual bean size and shape are known as Ismaili, as well as by other local names. This Mocca was processed by the dry or “natural” method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This rare coffee with its tiny beans and striking cup is available only on the Hula Daddy website through their allocation list. Hula Daddy is a boutique coffee producer with farms at the 1,400 and 2,500 foot levels of the Mount Hualalai volcano near the northern end of the Kona growing district, five minutes above the town of Kailua-Kona. This coffee was produced at the higher elevation Hula Daddy farm. Visit www.huladaddy.com or call 888-553-2339 for more information.
An out-of-the-ordinary coffee but a superbly balanced and complete one, with particularly seductive floral and chocolate notes.
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