Hawaii Kona - Moki's Farm 2008

Out of stock
36.8
  • Process Method No
  • Farm Gate No
Region North America
Grade Estate Grade (F and XF)
Appearance ..4 d/300gr, 17+ scr
Roast Recommendations I like Full City roast, and a good 48 hour rest on this coffee. Many people like a heavier roast on Konas. Actually, a Vienna roast is a pretty neat cup and I am very impressed with the single-Estate espresso I get from a Full City+ roast of this coffee.
Weight 1 LB
Recommended for Espresso Yes
Mokis Farm is near the town of Captain Cook on the Kona coast of the island of Hawaii. At 2000 ft, is a _‹Ðmauka farm_‹, located on the upper or mountain side of the highway that transects the Kona coffee belt. The elevation at Moki_‹_s assures the ideal amount of rain to water the coffee and sun to ripen and later dry the coffee while volcanic soils nurtures the coffee trees and provide great drainage for the roots. It has been a small privately owned family operated coffee farm for over 100 years. Unfortunately the widower of the coffee farmer was not able to maintain the farm and during the late 1980s and 90s the farm suffered from neglect. In January of 2000, Vivian and Roger Rittenhouse purchased the farm realizing their dream to own property in Hawaii and become part of its diverse culture and economy. Because of the condition of the farm and trees at the time of purchase, the Rittenhouses made the difficult decision to remove most of the existing trees and replant. They were however, able to save approximately 50 trees that are 100 years old, to use as seedstock into the future. Roger's coffee is extremely well prepared, showing care in harvest and milling of the coffee. I became aware of this very small farm (just 2.1 acres) at the 2004 Kona Cupping Competition. It was a personal favorite, and upon returning to the mainland I contacted Roger to see if he was interested in offering us green coffee. We have been working together on shipping small lots of his coffee to California as they become "mature" (fully rested in parchment down to 12% moisture or less). It' s a bit pricey to deal with these small amounts, and ship a little at a time, but I cup each lot Roger sends and am really impressed with the consistent high quality. I guess that's why Moki's was the #2 coffee at the competition in 04, and has had honorable mentions previously, and why in each round of the competition I scored this coffee consistently high. In 2005, the crop matured late in the Moki's area, and it wasn't really ready for the competition. This is a problem with events like this; some farms suffer because the cupping is held too early in the crop cycle. Now, Moki's has hit it's peak in terms of cup quality. I tested this lot at 5 different roast levels and found myself liking the darker roasts (Full City, Full City+) this year. There are floral notes in the lighter roasts, but the slightly darker roast had more complexity, balance, body. I was especially excited about these roast for espresso. With a proper rest of 48+ hours, this was great single farm ristretto type espresso.