When the Mokka Pequeño ID3896 arrived from Granja La Esperanza (you know the place… where the COTY, Brewers Cup, Roaster’s Choice Award Geishas all came from) I could not wait to get my hands on it. On the cupping table, even at the incredibly light sample roast we put it through, rich tones of spice, cedar and loads of sugar were apparent. This little bean was packing a punch.
Finally, last week I was able to put this coffee into our Probat
L5. I thought I would share a few things about the roast and what it highlighted. I was excited to roast this coffee not only because of its rarity, but also its size! These beans are tiny! They are around a 12-13 screen size. Sizing them up and putting together the logical approach I would take was quite fun.
Usually, on a dense coffee I don’t use quite as much gas, and I lower the batch size. My reasoning is that few beans can more economically take on the heat, more airflow can help that process, and less heat (power) will give the beans time to absorb that heat to their little dense cores.
I knew the Mokka was dense, but, it is also so small!! My thought was that it would take less time to get the heat to go from the outside of the bean to its core. I decided to go with a bigger batch, and just give it all I had. I wanted to punch the heat to the core of the bean hard and fast. I wanted to treat it like a less dense larger bean, just for fun. Even so, the density of this coffee was more than I bargained for. Here is the breakdown: Gold @ 6:00 310F, 1st Crack @ 9:15 390F, Drop at 12:30 430, Agtron 58.6 whole bean/62.4 whole bean. I went a bit longer in the period after 1st than I would usually want to. The coffee simply would not color up!! I kept the gas much higher than typically through this period as well.
Body: Huge! Deep and lush. It seems like this coffee is trying to compensate for its small diameter with its lush body.
Acidity: Orange, very balanced
Sweetness: Very rich molasses, brown sugar and loads of chocolate.
Flavor: Spice-like characteristics; specifically clove, turmeric, nutmeg. We also found a lot of the tobacco characteristics you would expect from a lower grown Yemeni or Hawaiian Mokka, only this was very clean and refined.
As espresso we discovered a lot more nutty (specifically almond) characteristics were predominate and paired perfectly with the sugar and spice. The body was of course incredible. I was surprised by how balanced this coffee was as an espresso. I was expecting the body to be much more syrupy, dominating the delicate acidity. However, the body was much more soft and velvety, allowing the delicate tones to not only remain, but come through beautifully.
We also brewed the coffee over ice
. Lovely. I think this is my favorite way to drink this coffee, and right on time for temps to begin rising! The chocolate and orange came together with sweet, vibrant intensity.
Think of this coffee as a clean, amped up version of the Yemeni and Hawaiian Mokkas you’ve known before. It still pays homage to that rugged earthy heritage, while embodying the clean, sweet, and bright virtues of a high grown Colombian coffee.
The Cafe Imports Team