Mocha Java

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Sweet
  25
• Comforting
  20

Fruit flavors of Valencia orange, green pear, black cherry and hard candy, spice and herb flavors of bay, cinnamon, allspice, clove and mint with stirring flavors of cedar, smoke, pipe tobacco and mezcal atop a foundation of baker’s chocolate and caramel. This Old World coffee profile is as mystical, profound and captivating as it is transcendent of the ages. We have created this traditional Mocha Java blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. that incorporates coffees from two of the oldest coffee producing cultures in the world, Yemen and Java. The name “Mocha” comes from the Yemeni Port of Mocha through which all Yemeni coffee historically passes. The name “Java” identifies the Indonesian island of Java. In the earliest days of the coffee and spice trade in Europe during the 1700’s, these two coffees were the most prized products transported by the British East India Trading Company. That we have been able to acquire this clean and fruity, anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process coffee produced by the Sharqui Haraz Cooperative in Yemen is no small miracle in and of itself. Blending it together with the heavy toned Java Taman Dadar produced by the Origin Certified Javanese coffee cooperative, Koperasi Serba Usaha, has allowed us an opportunity to travel back in time within our coffee cup. Origin- Yemen & Indonesia Region- Haraz & Java Locality- Pearl of Tehama & Kayumas/Taman Dadar Producer- Sharqui Haraz Cooperative & Koperasi Serba Usaha Altitude- 2953 – 7218’ VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.- Jadi, Dawaery, Tuffahi, Jufini & TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Process- Anaerobic Natural, Wet HulledWet-hulledIndonesian method (giling basah) where parchment is stripped while the seed is still wet, then dried bare. Gives the earthy, spicy, heavy-bodied profile classic to Sumatra. & Patio Sun DriedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Roast- Medium