Lush and syrupy with notes of deep berry, chocolate, and sweet spices. In our fresh interpretation of the ancient blend we use generous amounts of both washed and natural Ethiopia beans which are lively, berry and stone fruit forward combined with wet-hulled process beans from the Takengon region of Northern Sumatra that lean towards the herbal and spicy side. In short, it’s a layered, syrupy cup with complexity and style.

Mocha Java, the world’s first coffee blend was a combination of Arabian beans shipped through the now defunct port of Moka in the present day country of Yemen and beans from the old East Indies colony of Java in Indonesia. Traditionally a blend of coffees from Yemen and Java, we’ve taken some liberties and riffed on this by sourcing beans from Ethiopia and Sumatra. Certainly a nod to the classic, but with our own twist.

—

Ato Esmael and his family established the Kayon Mountain Coffee Farm in 2012. Their goal was to produce top quality coffee in a socially and environmentally responsible manner. The farm is located in the southern part of Ethiopia in the Oromia region, Guji Zone. The farm is over 1,200 acres large. And, half the farm covered in indigenous shade trees. In addition, the farm uses organic farming practices to grow high quality coffees. The fertile, sandy clay loam soil beneath the canopy of the natural forest provide the perfect conditions for this Rainforest Alliance Certified™ coffee.

This was our first year partnering with the Esmael family. They meticulously process the coffee giving it an amazingly clean flavor profile. The dedication to their work provides top end notes of stone fruit to our Mocha Java blend.