Eagle Coffee’s mocha java blend is one that other coffees aspire to be like. These beans are the yen and yang of the coffee world, two distinctly different coffee beans that can be merged into one decadent cup of coffee. Mocha brings to mind chocolate and cocoa that are the underlying tastes the coffee bean brings to the blending table. The Java bean is a more aromatic bean with slightly spicy undertones that make it unique. These two ancient coffee beans complement each other and our Mocha Java blend is perfectly balanced to bring out the best of both beans and create a coffee that other blends can only hope to mimic.
The Mocha Java blend is considered to be the world’s
first coffee blend and an extremely successful one at that.
Mocha was first cultivated in the Republic of Yemen.
The southern tip of the Arabian Peninsula was perfect for
cultivating coffee. Though the Arabica tree is actually
native to Ethiopia, Yemen was the first country
to start shipping the high quality Arabica beans to
foreign countries. Mocha gets its name from the
premier port through which it was shipped – Al-Makha. Yemen mocha uses a dry process technique that often lets the fruit dry on the trees itself. This accounts for the wonderful taste of berries and cocoa that distinguishes the Yemen Mocha from other coffees. The Ethiopian Harrar is also a dry processed coffee that has a taste profile similar to that of the Yemen Mocha.
Java is the world’s second commercial coffee and was brought to the Indonesian islands by the Dutch in an attempt to end the Arabic monopoly over world coffee trade. Wet processed in direct contrast to the dry processed Mocha Java’s have a distinctly softer profile than Mochas. They are used to balance the intensity of the Mocha and give it a wonderful body.
With the Mocha-Java, two of the world’s best coffees come together to produce one of the most delicious and popular coffee blends that set the standard for all other blends to follow.