Moca Java
Moca Java
WHOLE BEAN COFFEE, DARK ROAST
A fusion of Ethiopian and Java beans, this exquisite blend marries the vibrant flavors of Africa with the smooth richness of Indonesian coffee. Complex layers of bittersweet cocoa, floral undertones, and a subtle hint of spice.
Initial Sweetness of Chocolate, Brown Sugar, Baking Spice, and Balance Earthiness.
JAVA:
Grower: Producers from Curah Tatal & Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
Variety: Typica
Region: Curah Tatal & Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
Harvest: May - September
Altitude: 900 – 1600 masl
Soil: Volcanic loam
Process: Wet hulled and dried in the sun
Certifications: Organic
This coffee is sourced from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions. Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century. Taman Dadar, meaning flower garden, aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade. Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.
ETHIOPIA:
Grower: Ranger Industry & Trading, PLC
Variety: Heirloom Typica
Region: Gedeb Town
Harvest: Mid-October to Late January
Altitude: WS at 2,076 masl
Soil: Volcanic loam
Process: Traditional Washed & Sun-dried Natural
Drying Method: Sun dried on raised beds at farm
Certifications: Organic, Rainforest Alliance
Mocha Java, often misconceived as a chocolate-flavored coffee, holds a far more intriguing history as the world's first and most renowned coffee blend. Its origins trace back to the bustling trade routes of the 17th century, where coffee was a prized commodity exchanged across continents. Yemen and Ethiopia were pivotal in this narrative, as Yemen's port city of Al-Makha (known as Mocha) and Ethiopia were among the earliest centers of coffee cultivation. Yemeni coffee, distinguished by its rich acidity and distinct flavor, and Ethiopian coffee, renowned for its diverse flavor profiles, formed the foundation of the blend.
The term "Mocha Java" itself reflects the blend's origins, with "Mocha" paying homage to Yemen's port city and "Java" representing the Indonesian island. As coffee houses proliferated throughout Europe, fueled by the growing demand for this exotic beverage, the Mocha Java blend became a staple, captivating palates with its complexity and balance. Over time, while the blend has evolved to include beans from other regions, its essence remains a testament to the early days of global coffee trade and the artistry of blending.
Grower: Producers from Curah Tatal & Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
Variety: Typica
Region: Curah Tatal & Kayumas villages located on the Ijen Plateau in Eastern Java, Indonesia
Harvest: May - September
Altitude: 900 – 1600 masl
Soil: Volcanic loam
Process: Wet hulled and dried in the sun
Certifications: Organic
This coffee is sourced from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions. Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century. Taman Dadar, meaning flower garden, aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade. Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.
ETHIOPIA:
Grower: Ranger Industry & Trading, PLC
Variety: Heirloom Typica
Region: Gedeb Town
Harvest: Mid-October to Late January
Altitude: WS at 2,076 masl
Soil: Volcanic loam
Process: Traditional Washed & Sun-dried Natural
Drying Method: Sun dried on raised beds at farm
Certifications: Organic, Rainforest Alliance
Mocha Java, often misconceived as a chocolate-flavored coffee, holds a far more intriguing history as the world's first and most renowned coffee blend. Its origins trace back to the bustling trade routes of the 17th century, where coffee was a prized commodity exchanged across continents. Yemen and Ethiopia were pivotal in this narrative, as Yemen's port city of Al-Makha (known as Mocha) and Ethiopia were among the earliest centers of coffee cultivation. Yemeni coffee, distinguished by its rich acidity and distinct flavor, and Ethiopian coffee, renowned for its diverse flavor profiles, formed the foundation of the blend.
The term "Mocha Java" itself reflects the blend's origins, with "Mocha" paying homage to Yemen's port city and "Java" representing the Indonesian island. As coffee houses proliferated throughout Europe, fueled by the growing demand for this exotic beverage, the Mocha Java blend became a staple, captivating palates with its complexity and balance. Over time, while the blend has evolved to include beans from other regions, its essence remains a testament to the early days of global coffee trade and the artistry of blending.