Coffee Stories 5th June 2026

Introducing: Mokka

Every so often a coffee arrives that reminds us how much range there still is to discover. Colombia - Encanto, Mokka is one of them, and it is finally here at Kiss the Hippo.

This is the first Mokka harvest from Jardines del Encanto, grown exclusively for us by Felipe Arcila. Only 100 packs have been produced. Once they are gone, they are gone.

What Makes It So Special?

Mokka is one of the rarest coffee cultivars grown commercially anywhere in the world. Named after the historic Yemeni port of Mocha, through which much of Arabia's coffee once travelled, it is prized for its exceptionally small, pearl-like beans and its extraordinary cup quality. Each bean is closer to a peppercorn than a typical coffee bean, round and tiny, and the tree yields only a fraction of a normal Arabica. That scarcity makes commercial production exceptionally difficult, and Colombian Mokka rarer still.

A Yemeni Variety, Grown in Colombia

While Mokka originated in Yemen, only a handful of producers grow it anywhere else today. This Colombian expression from Jardines del Encanto is one of the rarest examples available. Where Mokka naturally leans towards dark chocolate and warming spice, Felipe's approach coaxes out something brighter: layers of vibrant red fruit and remarkable clarity.

Jardines del Encanto: Built to Grow What Others Cannot

Jardines del Encanto, the Enchanted Garden, sits above 2,000 metres in Quindío, the heart of Colombian coffee country. Before the Arcila family planted coffee here, the land was cattle pasture, leaving deep, undepleted soils that are rarely found in a region cultivated continuously for generations.

The farm exists specifically to grow what other farms cannot. Felipe Arcila runs Encanto as a living laboratory, planting his trees unusually far apart so each one bears fewer cherries and pours everything into flavour. It is here that the family grows varieties most producers never attempt.

Felipe Arcila

Felipe Arcila is a fourth-generation producer who oversees his family's highest-altitude and most experimental farm. Together they have established Jardines del Encanto as one of Colombia's most exciting homes for rare cultivars and inventive processing. This is the first Mokka harvest we have sourced directly from Felipe, and one of the rarest coffees we have ever offered.

How It Is Processed

Felipe's 48 Hour Slow Natural process is what gives this coffee its character. Carefully hand-picked cherries are floated, hand sorted and fermented whole for 48 hours, then rested briefly and dried slowly in a parabolic dryer. The result balances vibrant fruit clarity with deep sweetness, richness and structure.

In the Cup

Think of a Gesha with the volume turned up: the same vibrant fruit character and clarity, but with a deeper, fuller body beneath it.

The aroma is exotic and complex, with intense dark chocolate, fine pipe tobacco and sweet spice. In the cup you will find macerated berries, lime zest and blood orange, a complex winey acidity sustained by heavy caramel and honeyed sweetness. The body is rich, buttery and deeply elegant, with substantial weight on the palate, and it finishes long, with dark cacao, ripe raspberry and subtle roasted spices.

How We Brewed It

Two ways we loved brewing this coffee. The Fellow Stagg X Pour-Over brings clarity and vibrant fruit to the forefront, while the AeroPress delivers a richer, rounder cup with greater sweetness and body. Start with our recipes, then make them your own.

Fellow Stagg X Pour-Over

15g coffee, 225g water, 94°C, medium-coarse grind (600 microns). Target brew time 1:55 to 2:25.

  1. Heat filtered water to 94°C, preferably softened below 100 ppm then enriched with magnesium.
  2. Rinse the filter paper with hot water to remove any taint and preheat the brewer.
  3. Grind 15g of coffee to medium-coarse, around 600 microns.
  4. Add the ground coffee to the Stagg and gently shake to level.
  5. Place on the scales and tare to zero.
  6. Start the timer. Pour 50g in a steady circular motion to bloom, wetting all the grounds, and wait 30 seconds.
  7. At 0:30, pour briskly to 100g total, using a high flow rate to agitate the bed. Wait 30 seconds.
  8. At 1:00, pour the remaining 125g slowly to finish at 225g, focusing on the centre of the bed.
  9. Drawdown should complete between 1:55 and 2:25.
  10. Serve and enjoy.

AeroPress (Inverted)

12g coffee, 180g water, 90°C, medium-coarse grind (700 microns). Target brew time 2:00.

  1. Grind 12g of coffee to medium-coarse, around 700 microns.
  2. Add a paper filter to the cap and rinse well with hot water.
  3. Heat filtered water to 90°C, preferably softened below 100 ppm then enriched with magnesium.
  4. Set the AeroPress in the inverted position, plunger on the bottom and chamber facing up.
  5. Add the coffee, gently shake to level, place on the scales and tare to zero.
  6. Start the timer and pour all 180g in one steady stream, fully wetting the grounds.
  7. At 1:15, stir gently, screw on the cap and carefully flip onto your vessel.
  8. Press slowly over 30 seconds, finishing at 2:00.
  9. Serve and enjoy.

Available for a Limited Time

Experience Encanto, Mokka on the brew bars in our Bloomsbury, Fitzrovia and City cafés for a limited time. For those looking to take a piece home, we have produced a limited release of just 100 packs, available while stocks last. Pre-order now to secure yours before this Enchanted Garden release sells out.

RARE & ACCLAIMED

Colombia, Encanto, Mokka

Raspberry, Cacao, Cinnamon
£100.00

Available for a Limited Time

Experience Encanto, Mokka on the brew bars in our Bloomsbury, Fitzrovia and City cafés for a limited time. For those looking to take a piece home, we have produced a limited release of just 100 packs, available while stocks last. Pre-order now to secure yours before this Enchanted Garden release sells out.

Shop Now
RARE & ACCLAIMED

Colombia, Encanto, Mokka

Raspberry, Cacao, Cinnamon
£100.00