Mocha Java is quite possibly the first real blend of coffee on the European continent back in the 16th century. It is a marriage of the first coffees brought North from Africa and Yemen and the newly acquired Javas from the Dutch colonies. The flavors are thick, low acid, and mouth-filling with the earthy overtones of Indonesia and the wild, exotic, and winy tastes of Northern Africa.
Degree of Roast: 3
The lightest of the dark roasts. A perfect European-style after-dinner coffee. A blend of certified organics and shade-grown coffees.
A strong and full–bodied blend that produces a full flavor cup. This will work well in espresso machines and as a pour–over.
ETHIOPIA Guji Decaf Natural – Comes from the central-eastern part of the country. This coffee is processed in the ageless traditional unwashed method. The flavor is unique…wild, winey, and racy.
Degree of Roast: 2.5
A delicate blend which strives to capture the essence of East Africa. Winy, fruity with finesse, sweetness, and a fragrant aroma.
Degree of Roast: 2