Green Coffee - Colombia - Las Marias - Mocha - Natural Competition

At Finca Las Marias in Pijao, Quindío, over ten different varieties of coffee grow at altitudes between 1,750 and 2,050 meters above sea level. This exceptional farm is the experimental field of Café 1959, where new varieties are cultivated and innovative cultivation methods are tested.

The operators of Café 1959, experienced third-generation coffee farmers, call themselves "coffee designers". Their mission is to create unique coffee delights from seed to cup. Every seed they plant is carefully selected and tested in advance for its adaptability and productivity. For them, one thing is clear: science is the key to optimizing aromas and flavor profiles and offering consumers an outstanding taste experience.

They are not only concerned with the coffee, but also with the people who drink it. Every production process is designed with the needs and wishes of the end consumer in mind. To perfect their approaches, they regularly conduct market research and test new methods. This ensures that their products are both innovative and market-oriented.

The coffee variety Mokka

Herbal properties

The Mocha coffee plant, also known as "Moka" or "Mocha", is one of the oldest Arabica varieties and has its origins in Yemen. Named after the port of Mocha through which the coffee was once traded, this variety is particularly known for its small, round beans. The plant itself is compact and robust, making it ideal for growing at high altitudes. It thrives best in tropical areas with cool climates and is characterized by its resilience to difficult conditions, although it is less productive than other Arabica varieties.

flavor profile

Mocha coffee is famous for its intense and complex flavor profile. It often offers a balanced combination of sweet and fruity notes, including flavors of chocolate, caramel and nuts, accompanied by fruity nuances such as berries or dried fruits. The acidity is lively but pleasant, and the body is usually full-bodied and creamy.

The depth of flavour of the mocha bean makes it a popular choice for espressos and speciality coffees, where its unique character comes into its own. This variety is an example of the combination of tradition and outstanding quality that delights coffee lovers around the world.

Why is the coffee variety "Mocha" so rare?

The Mocha coffee variety is one of the rarest Arabica varieties on the market due to several factors.

1. Low yield and difficult growing conditions
The Mocha plant is known for its low yield. Compared to other Arabica varieties that produce higher yields, the Mocha plant produces only a limited amount of coffee cherries. It also prefers high altitudes with specific climatic conditions, which limits its cultivation to a few regions. It grows best in cool, tropical areas, which makes it susceptible to climatic fluctuations.

2. Labor-intensive cultivation and harvesting
Growing mocha requires special care and attention. The small coffee cherries often have to be harvested by hand, which increases production effort and costs. Since mocha is also less resistant to disease, producers must take extra precautions to keep the plant healthy, making cultivation even more challenging.

3. Displacement by more productive varieties
Over time, higher yielding and more resilient coffee varieties have been developed that are preferred by commercial coffee growers. These varieties, such as Caturra or Bourbon, are more robust and produce higher yields, which is more economically advantageous for commercial coffee plantations. Due to these economic factors, the Mocha variety has lost importance and is now only cultivated in specialized growing regions.

4. Complex cultivation process and low distribution
The Mocha coffee plant has never become widely available in many regions because it requires specific growing conditions and is usually only cultivated by small, specialized coffee farmers. Due to its limited distribution and resource-intensive cultivation process, it remains a rarity in the global coffee market.

Overall, a combination of low yields, demanding cultivation and competition from higher yielding varieties contribute to the Mocha coffee variety being rarely seen today. However, its rarity makes it a sought-after delicacy among coffee lovers who appreciate the unique taste and historical significance of this special variety.