This light roast Mokka has core flavours of chocolate, nutmeg and dried fruit. It has a dense, creamy mouthfeel balanced by a lively, sparkling sherbet acidity. As it cools, prune, vanilla, soft tropical fruits and tamarind come through in gentle layers. The taste is warm and rounded, with natural sweetness supporting the structure. The finish is smooth and lasting, with soft spice and dried fruit notes carrying through. This is a competition-level profile, best suited to filter or immersion methods.

Mokka’s fruit is visually unusual with a purple coloured fruit rather than red cherry so each micro-lot is picked at exactly 18% Brix to ensure consistent ripeness. The farm carries out 36-hour open-barrel fermentation under careful temperature control, never exceeding 28°C, before drying the coffee over 30 days with regular turning. The extended fermentation natural process draws out complex aromatics and gives depth to the cup. In Edinburgh, roasting focuses on maintaining the vibrant, layered character that Mokka is known for. The roast curve is quick, with gentle adjustments in the final stage to preserve the small bean’s full expression. The result is a structured, aromatic coffee that performs particularly well in both filter and immersion brewing.