High in the mountains of southeastern Ethiopia, family farmers produce one of the world’s sweetest, most distinctive natural-processed coffees. Carefully selected ripe coffee cherries are picked and dried in the sun like raisins, producing a syrupy sweetness and distinctive jammy fruitiness. Far away, in the lush mountains of northern Sumatra, the farmers of the Permata Gayo Cooperative produce their distinctive wet-hulled coffee, an earthy, caramel-toned coffee with heavy body and notes of sweet spice.

United in our Mocha Java blend, these two coffees play off each other’s strengths to create a powerful complexity of chocolate and berry sweetness, buttery-rich body, and sweet earthy hints of sweet ginger and cardamom.

The history of pairing coffees from East Africa and the Pacific is almost as old as the coffee trade itself. It’s our pleasure to present our contemporary take on the classic Mocha Java blend, combining two of the finest coffees in the world, sourced directly from the farmers who grow them.