Mokha-Java

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The World's First Blended Coffee
This is it, this is the real deal. Far too often a "Mocha-Java" blend combines coffee from Ethiopia and coffee from the Indonesian island of Sumatra, giving you an "Ethiopia-Sumatra". That's not what we do at Al Mokha. Instead, we blend our reserve Al Wudiyan Mokha from Yemen with organic Java straight from the Indonesian island of Java. Our Mokha-Java is literally Mokha-Java.
    • 50% Al Wudiyan Mokha + 50% Organic Java
    • Coffee cultivation started in Yemen in 1450 and spread to the island of Java in 1699, when the Dutch began cultivating the World's Second Coffee™. These first and second origins gave rise to what The World's First Blend.
  • Tasting Notes:
    • Medium: Bold structure and fullness giving way to a juicy sweetness and pleasing acidity.
    • Dark: A pleasing match of earthyness and rich mushroom depth from the Java beautifully matched by structure and a natural tartness of Mokha peaking out. This is a rich, profound Mokha-Java speaking volumes to history stretching back centuries.

 Veteran-owned small business     Washington, DC    S Stability Certified

Mocha-Java Blends

By Kenneth Davids January 1, 1998

Buying Mocha-Java blends is like listening to jazz ensembles cover Autumn Leaves; the melody may be the same but the interpretations sure aren’t. Kevin Knox of Allegro Coffee tells a story from the early, pre-corporate days at Starbucks, when the company named its Mocha-Java blend “Revolutionary” Mocha-Java. Revolutionary because people were actually told what was in it.

Both the enduring popularity of the Mocha-Java blend and its various controversies are wrapped up in early coffee history. Consequently, I need to revisit some of that history here. Old coffee hands may want to skip a couple of paragraphs. Regardless, I will not bring in Kaldi and the dancing goats.

Mocha-Java is the world’s oldest recorded coffee blend. There is a simple reason for this: Mocha (from the rugged, fertile southern tip of the Arabian peninsula, now part of the Republic of Yemen) was the world’s first commercial coffee, and Java (from the then-Dutch colony in what is now Indonesia) was more or less the second.

Although the arabica coffee tree originated across the Red Sea in Ethiopia, Yemen Mocha was the first coffee to be traded outside the region in which it was grown. We call it Mocha because for over two hundred years virtually all of it was shipped through the Red-Sea port of Al-Makha or Mocha. The old port of Mocha is now in ruins and most Yemen coffee is shipped through the port of Al-Hudayda farther north. That, however, is about the only thing that has changed about Yemen Mocha. It continues to be grown on the same stone-lined terraces and dried on the dirt roofs of stone houses. The dried fruit husks are still removed from the beans by millstones, and Yemenis still boil the left-over dried fruit husks with spices to make a sweet, light drink called quishr.

When the Dutch successfully established commercial coffee growing in their new colony in Java they added a second origin — Java — to Europe’s globalizing coffee menu. Thus Mocha-Java, a blend that for eighteenth-century Europeans combined the extreme ends of their coffee-growing world.

The implied principal behind the Mocha-Java blend also established a model for one kind of blending philosophy: combining complementary opposites. In this case the powerful, fruity acidity of the Yemen Mocha energizes the lower-toned profile of Java, while the more mellow Java helps tame the often wild roughness of the Yemen. continue reading

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