Single Estate Mokka Honey | Rare Costa Rican Coffee

Brownie batter and vanilla ice cream. From a coffee tree most farmers won't plant.

Mokka is one of the rarest varieties in coffee, and the reason is simple economics: the trees are dwarfs, the beans are tiny, and a farmer gets a fraction of the harvest they would get from anything else on the same land. Almost nobody grows it. The ones who do are chasing flavor, not yield.

This lot scored 90 points — Q-Graded Outstanding — and it drinks like dessert without tasting like a syrup. Rich brownie batter up front, silky sweet vanilla through the middle, and a bright touch of citrus at the end that keeps the whole thing clean and alive instead of heavy.

Honey processing gets it there. Washed coffee strips the fruit off before drying. Natural dries with the whole cherry on. Honey splits the difference — the skin comes off, the sticky sweet layer stays, and the coffee dries with it. You get depth and sweetness with a clean finish. It takes more attention and carries more risk than either alternative, which is why you see it from small mills and rarely from big ones.

This one comes from Finca Monteroga in De Los Santos, Tarrazú, grown at 1900m and processed at Tío Juan Micromill. Juan Rafael Montero Gamboa runs both. He played professional soccer, quit, and bought land to grow organic avocados. When the avocado crop failed, his neighbors told him to plant coffee instead. He built his own micromill in 2015 to control quality end to end, and makes his own fertilizer from organic material and manure from the horses and goats he keeps. The mill is named for his grandfather.

Every bag is small-batch clean-roasted, packed fresh, and marked with a roast date. On a lot this delicate that matters more, not less — the vanilla and citrus are the first things to fade in coffee that has been sitting in a warehouse.

This is not grocery store coffee. It is roasted to order for people who want the best tasting coffee at home without a fancy setup or 47 YouTube videos.

Tastes Like

• Brownie batter
• Silky sweet vanilla
• A bright touch of citrus
• Smooth, layered body
• Clean, balanced finish

Best Brewing Styles

Great for pour-over, French press, and drip coffee makers.

Pour-over is where this one belongs — the clarity brings out the citrus and vanilla sweetness. French press gives you a fuller, brownie-like body if you want the richness to lead. Drip gets you a rare, smooth, café-level cup without changing your morning routine at all.

Why You'll Love It

You get a 90-point rare variety roasted the week you drink it.

• No grocery store beans.
• No rare label on old coffee.
• No burnt roast covering up what you paid for.
• No special equipment required.

Just a hard-to-find single estate coffee, roasted to order, for anyone who wants a cup that tastes like a treat and still tastes like coffee.

Coffee Details

• Origin: Costa Rica
• Region: De Los Santos, Tarrazú
• Farm: Finca Monteroga
• Mill: Tío Juan Micromill
• Producer: Juan Rafael Montero Gamboa
• Altitude: 1900m
• Variety: Mokka
• Process: Honey
• Score: Q-Graded Outstanding — 90/100
• Roast Level: Medium
• Best For: Pour-Over, French Press, Drip

Single Estate Mokka Honey is sweet, layered, and genuinely rare — one of the hardest coffees to find anywhere, roasted fresh for a morning that deserves it.