Mokkamestarit Vanilla coffee—Vanilla… and more!

Here’s yet another coffee from Mokkamestarit Coffee Roasting Co. (Tampere, Finland). The name, Wanhanajan vaniljakahvi, is difficult to translate exactly. Basically, it refers to vanilla coffee as it used to be in the olden days.

So, this is coffee with added flavoring. On the their website, Mokkamestarit elaborate that it tastes like vanilla cream. They also reveal that the roast level is 1/5. Obviously, the coffee is pre-ground. Other than that, there is little information on the blend.

First, let me confess: I have no idea what vanilla coffee might have tasted like in the past. Therefore, I can only compare this product with other flavored coffees that are available now.

That said, as soon as I opened the bag, I was greeted by an aroma I remember smelling as a kid. It’s a faint memory. I’m entering a confectionery store with my mom. The mouthwatering mélange of aromas: chocolate, fresh licorice, cakes, coffee, baking spices… Lovely!

I used my AeroPress for brewing this coffee. Perhaps the grind size could have been a little coarser, but it worked reasonably well with my trusty plastic tube.

Due to the added flavoring, it was somewhat difficult to tease out the flavors of the actual coffee that went into this product. I think the basic flavor profile consisted of midrange notes of chocolate, (hazel?) nuts, and a small hint of tobacco.

But what about the added flavoring? I detected some vanilla, for sure, but there was more to it. Licorice and anise? Chocolate and cream? Obviously, it could also be that the vanilla flavor accentuated the chocolatey flavors of the coffee. I’m not sure! In addition to these flavors, however, I couldn’t help but think that there was something artificial to the topping: both the flavor and the mouthfeel reminded me of glycerol. No, I’m saying it was unpleasant. It just did not feel very natural, either.

All in all, Wanhanajan vaniljakahvi was not unlike the Hawaiian blend I had a year ago, Hazelnut Coffee by Lion Coffee. Obviously, both the flavoring and the coffee itself were different. However, the overall vibe was very similar: medium mild Arabica coffee with a generous helping of added (not only natural?) flavoring. If that’s what you like, you might want to try it out! You can get it from the Mokkamestarit online store.

Mokkamestarit ”Costa Rica La Pastora Anaerobic”—Scandinavian lingonberry pie!

As I was buying this single estate coffee, the roastery had just ran out of labels for it. But no worries, I can tell you what it is: Costa Rica La Pastora Anaerobic by Mokkamestarit Coffee Roasting Co., Tampere, Finland.

Now this one was unique! As I opened the bag, I immediately knew that I was going to get something different. On the one hand, the bag aroma made me think of semi-sweet crackers—Digestives, perhaps, or maybe even gingerbread cookies. On the other hand, however, there was this high, piercing note that reminded me of lingonberries. The whole thing smelled like a traditional Scandinavian lingonberry pie.

As always, I used both the Moka pot and the AeroPress.

The mouthfeel was silky smooth. The body was somewhere between medium or medium-full.

The flavors matched the bag aroma. In the middle of the flavor spectrum, Costa Rica had a ”brown” flavor of sweet and savory Digestive pie crust that had a hint of gingerbread to it as well. In the upper register, there was this ”red” acidity of lingonberries. In the spicing department, I detected some vanilla and light baking cocoa.

Now I think I know the reason why Mokkamestarit ran out of labels for Costa Rica La Pastora Anaerobic. It is very, very good. While it was unlike any other coffee I remember tasting, I found it to be extremely enjoyable!

Mokkamestarit ”Guatemala Huehetenango”—flavorful & solid

Here’s another offering from Mokkamestarit Coffee Roasting Co., Tampere, Finland: Guatemala Huehuetenango. It is made of washed and sundried Catuai, Caturra and Paches. The roast level is 3/5.

The company describes this product as fruity. Supposedly, there are notes of melon in the aroma. They also state that the coffee is moderately acidic, and that it provides a fresh finish.

As always, I used both the Moka pot and the AeroPress for brewing. Either way, the mouthfeel was semi-creamy, and the body was medium full.

The flavor profile was not exactly monochromatic, but not super nuanced either. While I was unable to detect the melon-like aromas, I did get some fruity and fresh flavors. On the other hand, there was also quite a bit of nuttiness that had a nice, bitter edge to it. I found myself thinking of bitter almonds. These two aspects—the high, fruity flavors, and the midrange nuttiness—worked so well together that most of the time I didn’t even think about them as distinct from each other. Instead, I just enjoyed the ”one” solid, medium-full flavor.

In sum, Guatemala Huehuetenango was a nice experience. To be honest, it did not blow me away like Etiopia Yirgacheffe Reko did, but I liked it quite a bit nonetheless. It is very good! I think you should give it a try. Check out Mokkamestarit, and get yourself some!

Mokkamestarit ”Etiopia Yirgacheffe Reko”—’S Wonderful

The other day, I got the opportunity to visit the famous Mokkamestarit Coffee Roasting Co., Tampere, Finland.

This is one of the coffees I purchased: Etiopia Yirgacheffe Reko. It is made of washed Heirloom from Kochere district, Ethiopia. The roast is light (1/5). On the label, the aroma is described as being reminiscent of nutmeg and apricot. They also mention it has a tea-like quality. The acidity is said to be grape-like.

The aroma of the ground beans was amazing. It reminded me of fresh fruits and berries. It also had a caramelly nuttiness to it.

I decided to start with my AeroPress. Before I noticed, my coffee grinder was almost empty. It was that good. Luckily, I had just enough coffee left to make one last cup in the moka pot. That way, it tasted even better!

The mouthfeel was creamy, perhaps even oily. It felt as if the coffee ”melted” and spread all over my mouth. For a brief moment, it also left a nice coating on my palate. Fantastic!

The flavor profile consisted of two main parts: The high end of the spectrum was dominated by the acidity of fresh fruits, and perhaps some berries. On the other hand, the midrange was all about the naturally sweet, caramelly nuttiness. While these two aspects were easily distinguishable, they matched each other so well. It was like the perfect marriage between the two. In addition to this, there might have been a hint of vanilla as well.

Oh yes! I liked this. A lot.

You owe it to yourself to check out Etiopia Yirgacheffe Reko from Mokkamestarit. It is truly wonderful.