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Hi there folks. Sorry it took me a full week to get back to tending my blogpire, but I guess I was so caught up with shouting Obama!, Obama! that I neglected my duties  to my coffee empire. I tried my best to turn this plain white cup into a commerative election cup, but I cannot get the sticker to go on smoothly. Oh well, I guess I can’t have a cup for every occasion.

Ok now, down to brass tax, I was going to discuss this excellent Guatamalen Peaberry that I was gulping down with abandon earlier this week, but I am going to have to come to that since I just absolutely have to discuss this mocha java blend that I been brewing up recently. It so dang good, it makes wanna throw rocks at grandma.

First a little history lesson. I know you are probably wandering what the hell does Mocha Java mean. For some reason, I always associated the name with some flavored crap you find at a gas station and did not realize that Mocha Java was in fact one of the worlds first blends of coffee.  Back in the early days   coffee usually came from  one source: the Yemen port of Mocha  that sat on the Red Sea. Because of this most of the coffee that was grown in Yemen and neighboring Ethiopia was given the moniker of Mocha (or Moka, Moki, Mocca ect). Later on the Dutch started growing their own coffee on the island of Java.  The mocha region coffee  had a wild and robust taste with strong fruited notes while the Java was more subdued and clean tasting. Somebody then got the bright idea to put these two polar opposites together and see what happens, and presto change-o: the world first coffee blend was born. The muted subdued taste of the java complimented the wild berry taste of the mocha, making for one complex cup of coffee

Now with that little history lesson out of the way (google Ken David if you want a more in depth discussion about this) Let me get down to my own particular Mocha Java blend. Well, ok, its not really mine since I got the idea from Sweet Marias. I decided to purchase a pound of the Ethiopia Kembata Grade 4 dry process along with a pound of the Java Kajumas Curah Tatal simply because SM mentioned that blending the two makes a “coincidentally perfect mocha java blend.” Being a sucker for things that happen to be coincidentally perfect as well as wanting to try a little blending action, I decided to give it a try.

I roasted up the Java Kajumas for about 26 minutes in my Nesco, coming up with a full city plus roast and then after the machine cooled a bit, I roasted the Kembata at about 24 minutes to a nice medium full city. The next morning I got ready to do my blending. I decided it would be best to use my postal scale and combine exact amounts of both the Java Kajumas and the Ethiopian Kembata for my first go at it. I simply weighed out about a ounce each and then stirred them together in a plastic storage container then ground them and brewed a big ol’ pot of it in my Chemex.

This blend just blew me away. I had previously tasted the Ethiopian Kembata on its own and found it to be your typical rustic Ethiopian with heavily fruited notes. Blending it with the Java Kajumas  gave it a completely different complexity as well as smoothness that it was lacking before. The intitial combined taste is a bit hard to describe. It has a chocolately smoothness as well as something else, a note that give it this extra character that make the taste unforgetable.

The next morning I dumped the remaining beans toghter and stirred them up real good and have been sipping on this blended brew for the past three days. Perhaps I should have wieghed both batches before throwing them together though, since the blend does not taste as “coincentally perfect” as the first day’s , but it is still pretty dang good.

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