About the coffee:
Java Mocha—often spelled Java Moka or Mocha Java—is one of the world’s oldest and most legendary coffee blends. It brings together two historic coffee-growing regions: Java, an island in Indonesia, and Mocha (or Mokha), a port city in Yemen. Together, they create a blend that is both rich in flavor and steeped in coffee history.

The Origins of the Blend
In the 17th and 18th centuries, Yemen was the world’s first center of commercial coffee trade. Coffee from the Yemeni highlands was exported through the port of Mocha on the Red Sea, giving the beans their name. Mocha coffee was prized for its winey acidity, complex fruit notes, and distinct chocolate undertones.

Meanwhile, across the Indian Ocean, the Dutch had introduced coffee cultivation to Java, an island in present-day Indonesia. Java's coffee, grown in volcanic soil and humid, tropical conditions, produced a smooth, full-bodied cup with earthy and spicy characteristics.

Traders in Europe began blending these two origin coffees to combine their complementary flavors—the bright, fruity Mocha and the rich, mellow Java—resulting in the Mocha Java blend. This blend became immensely popular and remains a classic in the coffee world.

Modern Mocha Java
Today, authentic Mocha Java blends can be hard to find, as true Yemeni Mocha coffee is rare and often expensive due to limited production and export challenges. Many modern interpretations substitute similar profiles using beans from Ethiopia (the origin of Arabica coffee and a close flavor match to Mocha) and Indonesian beans from Java or Sumatra.

Nevertheless, the legacy of Mocha Java lives on as a symbol of the global journey of coffee—from its origins in Africa and the Middle East to its spread across Asia and beyond.

Origin: Java( Indonesia) and Yemen;

Altitude: Between 1,200 and 2,000 meters above sea level. This altitude range is considered ideal for developing the characteristic flavor profiles of Java Moka coffee;

Processing: Wet-hulled processing

Flavour profile: Bright and fruity from the Mocha (Yemen) side, smooth and earthy from the Java (Indonesia) side and combined, they create a coffee that is both complex and harmonious, with notes of cocoa, berries, spice, and a velvety body.

Body: Smooth body;

Acidity: Low to modaerate;

Roast: Typically medium roast