UNITED STATES
After 20 years of development, a new coffee hybrid has been created on the Hawaiian island of Kona.
Mamo, meaning descendant in the Hawaiian language, was developed over five generations of coffee plants, according to a statement from Greenwell Farms in the Kona region. It was created using two distinctive arabica coffee parents – Maragogype and Mokka. Maragogype, the “Ma” in Mamo, is known for its big coffee beans. Mokka, the “Mo in Mamo, is recognized for its smaller beans that produce quality cuppings.
The research and development were conducted by Greenwell Farms, the Hawaii Agriculture Research Center and the Hawaii Coffee Growers Association.
“Our primary objective was cupping quality,” Tom Greenwell said in a statement. “After the initial planting, we narrowed it down and chose to work with one variety – Mamo. We’ve taken Mamo to a fifth generation, about one generation away from having a pure strain.”
“It’s the right combination of genetics, perfect growing conditions in Kona and the commitment to a long-term outcome that makes Mamo such an exciting variety,” said Chifumi Hagai of the Hawaii Agriculture Research Center.
Coffee Quality Institute graders have evaluated Mamo for taste and aroma and scored the coffee between 84.5 and 85.5, the Greenwell Farms statement said.