It's a big, deep, complex, balanced blend of two robust coffees.

Ethiopia, as you know, is the birthplace of coffee. The Ethiopian coffee in this week's Moka Java is from a very remote part of the Guji region. The farmers there have great control over the harvest, processing, and sale of their crops. It's entirely natural processed and dried on raised beds.  It's a sweet, winey, delicious coffee, but it lacks body.

The Wild Forest Java, from Java in Indonesia, is a Rainforest Alliance certified coffee grown by small-hold farmers. The coffee is wet-hulled, a uniquely Indonesian processing method, producing that hallmark Indonesian flavor.  It's an incredibly earthy coffee with a lot of body.  It lacks a touch of sweetness.

So what happens when we make the original coffee blend, Moka Java? Well, let me tell you, it's a powerhouse of a coffee. Let's drink some!

In the nose, the full, earthy aroma comes right through. There are notes of spice and orange zest.

In the cup, the body is very bold and thick. I can taste sweet, rich molasses notes, and hints of grapefruit. There's tons of cocoa as well!

The finish is lingering and really hangs on. There are spice notes of nutmeg, and there is a slight sharp zing of cranberry. Not too much. As it lingers, the berry-ness goes to hints of cherry and deep, dark chocolate.

I can undoubtedly say that this Moka Java is the ONE to try if you Have fond memories of previous years' Moka Java or want to try it for your first time.