The Smallest Coffee Bean: Micro Mocca
正啟 GLOBALEYESOrigin and Characteristics
Micro Mocca, also known as Mocha or Mokka, is a natural variant of the Bourbon coffee variety. Initially originating from Ethiopia or Yemen, it was later transplanted to Brazil, Hawaii, El Salvador, Guatemala, and Colombia. Micro Mocca beans are naturally small and round, with a slightly rounded cross-section, yet they differ from the commonly known peaberry beans. When this variety reached Hawaii, it was hybridized with Typica to create the "Tall Mocca," specifically adapted to the climate and soil conditions of Maui island. However, despite this adaptation, the beans retained their original small and charming appearance.
Quick Answer: Micro Mocca focuses attention on small bean size, but size is only one physical attribute. Quality depends on plant health, harvest selection, processing, drying, sorting, roasting, freshness, and how the final coffee tastes.
Processing Difficulties
Due to their extremely small size, processing Micro Mocca beans presents significant challenges. Harvesting coffee cherries must be done entirely by hand, ensuring only the ripest fruits, which offer optimal sweetness, are selected. After harvesting, further manual sorting eliminates lower-quality fruits and debris. Subsequently, the beans undergo natural sun-drying for at least 12 days, reducing their moisture content to approximately 12%.
Market Value and Rarity
The Micro Mocca variety is considered a gem in the specialty coffee world. It gained prominence after a farm in Guatemala auctioned it online in 2011, fetching an impressive price of US$211.5 per pound. Since then, Micro Mocca beans have consistently maintained high market values due to their rarity. Few farms cultivate this variety, and production per tree is extremely low. Combined with the beans' unique shape and the considerable challenges involved in processing, high-quality Micro Mocca beans remain scarce and highly sought after in the coffee industry.
