Sweet Maria's Moka Kadir Blend

Our all dry-process Moka Kadir blend is a take on the classic "Moka Java", a blend with a storied history stretching back to early sail ships that transported coffee in their cargo from Yemen and Indonesia. It has all the bittersweetness we look for in a nice Moka Java, but with a fruited twist, and aromatic highlights. The aim is thick body, punchy bittersweets, and an array of fruits, the level of which is tied to roast level (darker = less fruit, higher bittersweetness). It makes a fantastic, creamy-textured espresso too, exhibiting a range of cocoa roast flavors - roasted cacao, high % dark chocolate, baking wafers - with rustic dried fruit behind it, wisps of whole spices, and leathery accents in the nose. For the ingredients, dry process coffee from Yemen is a base, with dry process Ethiopia bringing more of the fruited-chocolate flavors. We also incorporate a nominal amount of dry process Brazil to bolster body and cocoa flavors, though it is currently 1 part Yemen to 2 parts Ethiopia until we find a suitable Brazil replacement. Moka Kadir is best roasted to at least Full City, but can be taken into 2nd Crack and still show nuanced fruits. We find the flavors really coallesce with 2-3 days rest, not to mention the off-gassing lends to improved extraction.