Holiday Blend | Light Roast | Costa Rica – Ethiopia Natural

  • Gingersnaps, Snowdays, Luxardo Cherry
  • Medium Acidity, Light Body

We are dreaming of gingersnaps, snowdays, and those fancy luxardo cherries with this showstopper holiday coffee. A blend of light roast coffees, a washed from Costa Rica and a natural from Sidamo Ethiopia, our Holiday Blend will warm up even the chilliest winter day.

Great for cozy nights by the fire, watching the first snowfall, snug as a bug. We hope you enjoy it as much as we do!

Kenya | Nguvu AA | Light Roast

  • Blackberry, Juicy, Complex Acidity, Velvety
  • Medium Body, High Acidity
Region: Murang’a
Elevation: 5250 ft
Varietals: SL28, Ruiru 11
Process: Fully Washed

We are thrilled to bring you this delicious Kenya AA coffee. The big complex wine like acidity and juicy fruit notes shined on the cupping table and we just had to bring this beauty in. Here for a limited time, Kenya AA Nguvu is delicious on drip and for a real treat, exquisite on espresso.

AA is the highest grade for the best Kenya coffees, free of defects. Nguvu comes from smallholder cooperatives in the Murang’a region. Murang’a is considered the traditional home of the Kikuyu tribe, which currently makes up 22 percent of Kenya’s population. The area’s beautiful red, loamy soil and startlingly high altitudes contribute to a juicy, berry-forward cup. These coffees are typically grown between 1,350 and 1,800 masl. Very high-quality coffees often derive from small co-ops and may be auctioned as separate lots.

Ethiopia Natural Decaf | Mountain Water | Light Roast

  • Nectarine, Mandarin, Clean Finish
  • Light Body, High Acidity
Station Owner: Biru Bekele
Region: Sidama
Elevation: 6500 ft
Process: Mountain Water Process, Natural

This is a special decaf coffee from the famed Sidama region in Ethiopia where some of the best coffees and in the world originate. This natural decaf was dried with coffee cherries still on the bean to impart even more fruity flavors to the bean and eventually your cup. We were wowed when we tasted this decaf on the cupping table and happy to offer it now as a light roast only to Mocha Joe’s customers. Must try for decaf lovers.

Mountain Water Process is a chemical free process. The green coffee is pre-soaked in water to expand the beans for caffeine extraction. Unlike decaffeination processes that use chemicals, the beans are then introduced to a solution concentrated with coffee solubles that extract the caffeine without extracting the coffee’s particular flavor.

Guatemala | San Martin | Organic | Dark Roast

  • Chocolate Ganache, Almond, Maple
  • Medium Body, Low Acidity
Region: San Martin Jilotepeque
Elevation: 4,000 – 6,000 ft
Varietals: Bourbon, Caturra, Catuai, Pache
Process: Washed

In March, Mocha Joe’s sent Sales Manager & Green Coffee Buyer Bill to Guatemala in search of a great new coffee for the 2024-25 season. Bill traveled around the country, met farmers, learned about their challenges and successes, and tasted some GREAT coffee. He came back with a classic smooth and chocolatey organic Guatemala coffee from San Martin Jilotepeque, a small coffee growing region nestled in the mountains north of Guatemala City. We tasted rich chocolate and nutty notes when dark roasted.

The small family farms from San Martin Jilotepeque organized under the Asproguate farmer’s association in 2014. Ninety-five percent of members are organic certified so Asproguate holds monthly workshops in organic fertilizers, fungicides, and insecticides so producers can make these essential products on their own farms. The farmers showed Bill how they make a fresh garlic infused organic pesticide that protects the coffee and the environment.

They also train on other agricultural practices like erosion mitigation and shade cover plus social program for women and children in the area. Fifty-five percent of producer members are women.

The coffee is sent to Dinamica Coffee in Guatemala City to be processed and sorted. State if the art mechanical sorters sift out defects and sort by size for an incredibly clean bean that you can taste in the cup.

Guatemala | San Martin | Organic | Light Roast

  • Navel Orange, Milk Chocolate, Green Tea
  • Light Body, High Acidity
Region: San Martin Jilotepeque
Elevation: 4,000 – 6,000 ft
Varietals: Caturra, Catuai
Process: Washed

In March, Mocha Joe’s sent Sales Manager & Green Coffee Buyer Bill to Guatemala in search of a great new coffee for the 2024-25 season. Bill traveled around the country, met farmers, learned about their challenges and successes, and tasted some GREAT coffee. He came back with a classic smooth and chocolatey organic Guatemala coffee from San Martin Jilotepeque, a small coffee growing region nestled in the mountains north of Guatemala City. Some nice citrus and tea notes when light roasted.

The small family farms from San Martin Jilotepeque organized under the Asproguate farmer’s association in 2014. Ninety-five percent of members are organic certified so Asproguate holds monthly workshops in organic fertilizers, fungicides, and insecticides so producers can make these essential products on their own farms. The farmers showed Bill how they make a fresh garlic infused organic pesticide that protects the coffee and the environment.

They also train on other agricultural practices like erosion mitigation and shade cover plus social program for women and children in the area. Fifty-five percent of producer members are women.

The coffee is sent to Dinamica Coffee in Guatemala City to be processed and sorted. State if the art mechanical sorters sift out defects and sort by size for an incredibly clean bean that you can taste in the cup.

Staycation Spring Blend | Organic

  • Plum, Dandelion, Black Tea
  • Medium Acidity, Light Body

Sometimes we have Bob Ross style happy little accidents at our Roastery. In this case, we accidently blended together our Holiday Blend with our Hometown Blend. Whoops! But upon tasting, we really liked this mix and decided to combine the two into our Staycation Spring Blend (get it? Hometown-Holiday mix?). This organic coffee is a blend of our Light Roast Guatemala and Peru coffees with a little Vienna Roast Colombia thrown in for good measure. We tasted springtime floral notes and hints of black tea in the cup.

We hope you enjoy it as much as we do!

Colombia | Organic | Vienna Roast

  • Blackberry, Brown Spice, Molasses
  • Medium Body, Low Acidity 
Farmer: Perla de Inza Cooperative
Region: Inza
Elevation: 5,200 – 6,900 feet
Varietal: Castillo, Caturra, Colombia

Vienna-style is a darker roast but the coffee is not roasted into second crack so not as dark as a traditional dark roast. The municipality of Inzá is nestled in the middle of the great Colombian Massif. A mountainous region where most of the mayor rivers of the country are born, including the Magdalena, the Cauca and the Patia river. Inza is surrounded by volcanoes, plus the altitude and climate of this region make it perfect for growing specialty coffee. Very small producers tend to their land and hold on to their traditions. Many of them have produced coffee with little or no chemicals for generations. The Pillimue Family, crucial members of the community, led a program to certify 80 producers in organic practices. This small group of producers have become leaders in innovative organic practices, leading workshops in the community in order to re-use a lot of the waste created by the farm and to make bio fertilizers that are cheap and useful.

Cameroon | Oku | Direct Trade | Dark Roast

  • Walnut, Molasses, Vanilla
  • Heavy Body, Low Acidity
Farmers: Mocha Joe’s Farmers
Region: Mount Oku
Elevation: 5280 – 7260 ft
Varietals: Java II, Boyo
Process: Semi-washed

Grown on family farms on volcanic Mount Oku, Mocha Joe’s own direct trade project has produced the first ever specialty coffee from the northwest region of Cameroon, Africa. Our Dark Roast Cameroon is a strong dark roast with molasses, syrupy notes mingling with walnut and vanilla.

Through our efforts in Cameroon, we have been able to return thousands of dollars in organic and specialty quality premiums to the farmers and sorters, as well as provide access to capital and infrastructure improvements in the region.

To learn more about the history and future of our direct trade project, see the Cameroon page and check out our Imgur photo albums for 2014 and 2015.

Cameroon | Oku | Direct Trade | Light Roast

  • Blackberry, Apple, Hazelnut
  • Light Body, Medium Acidity
Farmers: Mocha Joe’s Organic Growers
Region: Mount Oku
Elevation: 5280 – 7260 ft
Varietals: Java II, Boyo
Process: Semi-washed

Grown at family farms on volcanic Mount Oku, Mocha Joe’s own direct trade project has produced amazing specialty coffee from the northwest region of Cameroon, Africa. Our Light Roast Cameroon has a smooth, soft body and a well balanced, clean acidity.

Through our efforts in Cameroon, we have been able to return thousands of dollars in organic and specialty quality premiums to the growers and sorters, as well as provide access to capital and infrastructure improvements in the region.

To learn more about the history and future of our direct trade project, see the Cameroon page and check out our Imgur photo albums for 2014 and 2015.

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Brazil | Blend 56 | Medium Roast

  • Chocolate, Nutty, Floral
  • Medium Body, Low Acidity
Region: Cerrado
Elevation: 3,000 – 4,000 feet
Varietals: Catui, Mondo Novo, Caturra
Process: Natural and Semi-Washed


Formerly called “Vienna Roast” – we have rename this coffee “Medium Roast.”

Though great as a drip coffee, Blend 56 was developed especially for use as espresso or a base in espresso blends. La Minita combines natural and semi-washed coffees from select fazendas in the Cerrado region to make up the desired profile. The end result is a blend that is balanced and sweet, with fresh noticeable acidity, flavor nuances of clean berries and fruits, and a thick creamy body. Blend 56 shines in espresso preparation; it exhibits a flavor balance between punchy fruit and chewy nut, produces great crema, and has super long, lingering sweetness.