Buy 1kg whole bean Mocha/Java style 100% Arabica Coffee blend - medium dark roasted for an excellent and versatile coffee that can suit a varied number of brewing styles - espresso, plunger, filter, etc.
Our customers keep ranking this coffee as one of their favourites.
Mocha/Java styles are created by blending beans from particular regions and then roasting in a certain manner to achieve nice chocolate notes and lingering after-taste.
It's important to understand that at different times of the year, we alter the blending components of the Mocha coffee to suit the prevailing crop characteristics - it's called working seasonally - you need to bear in mind that coffee is a 6 month prospect, which means there are at least 4 changes every 12 months on just a 2-bean blend.
We may at certain times decide to drop the Ethiopian coffees in favor of using say two difference Indonesian coffee beans in the blend, or we may substitute the Sumatran component for something nice if we have another quality coffee that is developing richer and sweeter outcomes in the cup.
The origin Mocha formula dates back to the origins of coffee when it was only found (or readily available) in Africa and the Dutch East-Indes trading routes that passed Indonesia.
Early roasters discovered that taking a low-acid, thick bodied coffee like our Sumatran coffee beans and then mixing it with a higher acid, sweeter Ethiopian that the combination of chocolate infusion was highly beneficial and a greater flavor spectrum was created compared to the individual beans.
Those early blending styles produced a classic, timeless blend that customers absolutely love for it's rich, creamy, smooth, sweet lingering finish.
Our current Mocha is a rich, smooth and creamy sensation - delivering a wonderful flavour profile with notes of dark chocolate, blackcurrants, nuts and caramel.
Mocha Java, or just Mocha as it is more commonly known, has been somewhat distorted in it's interpretation over the years.
The classic Mocha Java combines a low acid, thick, syrupy toffee and chocolate cup with a contrasting fruity element that lifts and cleans the palate.
When done well the Mocha will be at times complex, rewarding and amazing.
It really comes down to the raw coffees used in this blend - some seasons or crops have exceptional Sumatrans and Ethiopians, other seasons not. When both orignis are firing it's nothing less than sensational.