Arabica
Mokka
Also known as: Mocha, Moka, Mokha
Mokka (also spelled Mocha or Moka) is an ancient Arabica variety known for its very small , round beans. It is one of the oldest cultivated coffee varieties and is associated with the historical port of Mocha in Yemen . Mokka is valued for its distinctive cup profile but is rarely grown commercially due to its extremely low yield.
Key Takeaways
- Mokka is one of the oldest cultivated coffee varieties, associated with the historical port of Mocha in Yemen.
- Mokka beans are very small and round, a distinctive genetic trait.
- The name 'Mokka' refers to both the variety and the historical Yemeni port of Mocha (Al-Makha).
- Mokka is rarely grown commercially today due to its extremely low yield and small beans.
- Mokka was the first coffee commercially traded, prized in Europe for its distinctive, wine-like flavor.
Mokka (also spelled Mocha or Moka) is an ancient Arabica variety known for its very small , round beans. It is one of the oldest cultivated coffee varieties and is associated with the historical port of Mocha in Yemen . Mokka is valued for its distinctive cup profile but is rarely grown commercially due to its extremely low yield.
Mokka (also spelled Mocha or Moka) is an ancient Arabica variety known for its very small, round beans. It is one of the oldest cultivated coffee varieties and is associated with the historical port of Mocha in Yemen. Mokka is valued for its distinctive cup profile but is rarely grown commercially due to its extremely low yield.
Origin
Yemen (from Ethiopian landrace stock). Named after the port of Mocha.
History
Mokka is one of the oldest cultivated coffee varieties, associated with the historical port of Mocha (Al-Makha) in Yemen, through which coffee was traded from the 15th to the 18th centuries. The name 'Mokka' refers to both the variety and the historical trading port. Mokka coffee was the first coffee commercially traded and was prized in Europe for its distinctive, wine-like flavor. The variety is genetically distinct from Typica and Bourbon and may represent an early Yemeni selection from Ethiopian landraces. Mokka is rarely grown commercially today due to its extremely low yield and small beans, but it is maintained in research collections and grown by some specialty producers.
Discovery
Mokka is an ancient variety associated with the historical port of Mocha in Yemen, where coffee was traded from the 15th to the 18th centuries.
Genetics and Lineage
Mokka is a distinct Arabica variety, genetically different from Typica and Bourbon. It may represent an early Yemeni selection from Ethiopian landraces. Mokka is known for its small, round beans, which are a distinctive genetic trait.
Parent Varieties
Hybrid Status: Not a hybrid. Mokka is an ancient variety, possibly a Yemeni selection from Ethiopian landraces.
Growth Characteristics
Mokka is a tall tree with small leaves and very small, round beans. It is a distinctive and recognizable variety.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Very low. Mokka produces very few cherries and has extremely small beans, making it commercially unviable. This is the primary reason it is rarely grown today.
Disease Resistance: Low. Mokka is susceptible to coffee leaf rust and most major pests.
Climate and Growing Conditions
Mokka thrives in Yemeni or Ethiopian highland conditions at elevations of 1,200 to 2,000 meters. It requires well-distributed rainfall and well-drained soils.
Climate Preferences: Tropical highland, arid climate. Optimal temperatures 16 to 26 degrees Celsius. Drought-tolerant.
Rainfall: 800 to 1,500mm annually (low for Arabica; Yemen is arid).
Elevation Range: 1,200-2,000 meters
Processing Compatibility
Mokka is traditionally processed using the natural (dry) method, which is traditional in Yemen. This enhances its wine-like, fruity character.
Roasting Behavior
Mokka beans are very small and dense, requiring careful roasting. Light to medium roasts best preserve its complex flavor.
Cup Profile
Mokka is known for its distinctive, wine-like, and complex cup. It has bright acidity, a medium body, and notes of dried fruit, wine, chocolate, spice, and...
Acidity
Bright, wine-like, and complex.
High, with dried fruit and wine sweetness.
Body
Medium.
Professional Cupping Notes
Mokka lots can score 85 to 89+ points in SCA cupping. It is valued for its unique, wine-like character.
Common Defects
- •Extremely low yield
- •Very small beans
- •Susceptible to coffee leaf rust
Brewing Recommendations
Mokka is best brewed as pour over or Turkish coffee (traditional). Recommended brewing temperature: 90 to 95 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •Mokka is one of the oldest cultivated coffee varieties, associated with the historical port of Mocha in Yemen.
- •Mokka beans are very small and round, a distinctive genetic trait.
- •The name 'Mokka' refers to both the variety and the historical Yemeni port of Mocha (Al-Makha).
- •Mokka is rarely grown commercially today due to its extremely low yield and small beans.
- •Mokka was the first coffee commercially traded, prized in Europe for its distinctive, wine-like flavor.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Specialty Coffee Association
Related Varieties
Andongabo
Andongabo produces a complex, floral, and fruity cup characteristic of Ethiopian landraces, with bright acidity and notes of citrus, berry, and floral.
ArabicaArabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaEthiopian Landrace
Ethiopian landraces produce some of the world's most distinctive and complex coffees. Flavor profiles vary by region: Yirgacheffe is known for floral, citrus, and tea-like notes; Sidamo for fruit and berry; Harrar for blueberry and wine; Guji for stone fruit and floral. The cups are generally bright, complex, and elegant.
ArabicaTypica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Origins & GeographyEthiopian Coffee: The Birthplace of Arabica Coffee
Ethiopia is widely considered the birthplace of coffee, where the Coffea arabica plant originated in the highland forests of the southwest. Ethiopia remains one of the world's top coffee producers, known for extraordinary genetic diversity, distinctive regional cup profiles, and processing traditions that date back centuries. Regions like Yirgacheffe, Sidamo, Guji, and Harrar produce some of the most sought-after specialty coffees in the world, prized for their floral, citrus, and tea-like characteristics.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Varietals & CultivarsMoka Coffee Variety
Moka (Mokka) is an ancient Yemeni Arabica variety famous for its tiny round beans and intense, concentrated chocolate and spicy flavor profile from the historic port of Mocha.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
- •Chapter 5: History of Coffee
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 18, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Specialty Coffee Association
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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