One of the oldest coffee blends combining beans from different coffee growing regions in the world is the blend we know as Mocha Java. Mocha Java as a blend is historically made from beans from the country of Yemen using the ancient port of Mocha as their point of departure, and from the island of Java, now part of Indonesia in the asian coffee growing region. In both cases the beans were of the Arabica variety.
Today we can still source beans of the ‘Mocha’ type from Yemen. The beans from Java pose more of a challenge since these days Java’s coffee crop comprises mainly the Robusta variety of coffee.
This weeks Featured Roast is another take on the Mocha Java classic. For the ‘Mocha’ I have used a Yemen Mocha Mattari. The Mocha Mattari brings a dried fruit depth and a long finish to the cup. For the ‘Java’ I have moved away from Java itself and used a combination of two other asian grown coffees. The first is the Indian Monsooned Malabar. The Monsooned Malabar brings added depth, smoothness and a nutty hint to the cup. The other asian coffee is of the Robusta variety, the Indian Kaapi Royale. The Kaapi brings a bit of a wild edge to the flavour with a bit of pepper, not to mention the higher caffeine level of the Robusta coffee bean.
I have been enjoying this as a French press and pour-over, but my preference so far is as an espresso. The intensity is really nice and the robusta helps give a really nice stiff creme.