One of the oldest blends is Mocha-Java. The blend was pretty much an accident of history, when Dutch colonizers sailed back from Java (then part of the Dutch colony of Indonesia) carrying Java coffee, and passed through the Yemen port of Mocha. The story goes that the beans actually blended really well together. The low-toned Java flavour proved to be a really good base to blend in the taste of the intense fruity acidity of the beans from Yemen.

In modern Mocha-Java blends, Ethiopian Harrar is often used as an alternative, offering rich fruity flavours, combined with hints of chocolates and nutty flavours. The Bali bean in this blend provides a clean base and adds body to the Harrar.

The Ethiopian beans in the picture to the left are the ones with the yellowish line in the middle.

Both beans are roasted to just before the peak of second crack.