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In 1945, Rigoberto’s father, Juan Antonio Herrera expanded coffee crops on the acclaimed Potosí farm by introducing Yellow and Red Bourbon, and Caturra varieties alongside the existing Typica, marking the beginning of Café Granja La Esperanza. Despite the challenges posed by changes in Colombia and the international coffee market, the farm thrived with the help of family labor. To further their organic production, they acquired another farm in the Trujillo region, La Esperanza. In 2007, Rigoberto leased and managed "La Carleida" in Boquete, Panama, winning first place in the “Best Coffee of Panama” competition in 2008. This success inspired him to bring Geisha seeds to Colombia, starting a new chapter for Granja La Esperanza. Today, Café Granja La Esperanza excels in producing and commercializing specialty coffee varietals, overcoming the challenges of adapting these varietals to Colombian conditions and competing globally.
The Mokka variety (pronounced like mocha) is named after the Yemeni region where coffee cultivation began, although it actually originates from the island of Maui in Hawaii. This isolation allowed the Mokka variety to evolve uniquely. While its cherries are similar in size to other varieties, the beans are notably smaller.
We taste notes of Raspberry Greek Yogurt with a Lingering Sweetness.
Our brewing recommendation:
Dose: 21g
Ratio: 1:17
Grind: Fine
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.47
Extraction: 20.65%The Finca Hawaii Mokka tasted best at a finer than neutral grind size to achieve a densely sweet cup with a full body and crisp malic acidity.
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 2:40
TDS: 1.47
Extraction: 21.50%
This coffee brews fast and extracts easily. We’ve found coffees that push the limits of fermentation are more soluble, leading to faster brew times and quick extractions. To slow the brew time and bring out the vibrant acidity and syrupy body of this coffee I recommend using 21g of coffee. A well extracted brew should have an intense, lingering sweetness with dynamic flavors like passionfruit, dark chocolate, strawberry liqueur, and florals.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:07
TDS: 1.35
Extraction: 20%
Patio Bonito dialed similarly to other our other recent Colombian coffees (like San Pedro and Aruzi). The final cup should be bright and sweet like tamarind and blackberry with floral aromatics.
