MAUI MOKKA®
We refer to the Maui Mokka® as our "champagne of coffee" due to the small, roundish beans, subtle flavors and pleasant acidity. Rarely do you find a Mokka bean larger than a screen 14. The bean is round and is often mistaken for a peaberry. Upon closer examination one can notice the classic dicotyledonous flat side signifying two whole beans per cherry. The cup quality is unique – a delightful range of chocolate tones with hints of wine and ripe fruit.

The seed stock for the Maui Mokka® originated in Ethiopia – home of all coffee in the world - and retains several of its Northern African physical characteristics - narrow leaves and small beans. The yield is low and it is difficult to hand pick. For these reasons, this variety of Mokka is not commercially grown anywhere else in the world. It grows best at 500 to 600 feet elevation. Harvest is usually in October through December.

GUATEMALAN TYPICA
Coffee was introduced to Hawai‘i by Chief Boki, Governor of Oahu. On a return voyage from England Chief Boki acquired Typica plants from Brazil and planted them on Oahu in 1825. The Typica variety is the most common variety grown in the Kona growing region on the Big Island of Hawai‘i and produces a fine cup with mild acidity, low to medium body, yet a broad, clean, coffee taste. MauiGrown’s Typicas offer many of the same characteristics as the Kona Typicas, but are grown on Maui. Some of the MauiGrown Typicas are grown at about 600 feet elevation but most are above 900 feet and so are harvested late in the year or early in the new year.

RED CATUAI
This variety which also has a Yellow sister variety, is a result of a breeding program in Brazil in the 1960's. Red Catuai is a cross between the Caturra and Mundo Novo varieties. This bean is a semi-dwarf bearing excellent agronomic traits. This variety performs well in hot, drier conditions. Sometimes described as the “cabernet of coffees” Red Catuai offers strong, bright, consistency in the cup at a medium roast. Full body with subtle sweetness and lower acidity is provided at a darker roast. The “Reds” are harvested late in the fall.

YELLOW CATURRA
This variety of coffee is yellow instead of the conventional red when it is ripe. This variety performs well in hot, drier conditions and is known for its short internodes, semi-dwarf quality and high yields. It is not commonly planted in other coffee producing countries. Yellow Caturra is mild and clean in the cup and enhances other varieties such as the Typicas. It is lower in acidity. As a dark roast, this variety offers a subtle spicy character. Typically, Yellow Caturra is the first to ripen with harvest usually starting in September.