Ethiopia Mocca Java is my current muse. I have been stockpiling it to share and enjoy for the rest of the year. There is something about this coffee prepared in a french press. It’s rich, bold and sweet, like a dessert in a cup. This is one I will miss when it’s gone!

I have really been enjoying this coffee with a flourless chocolate cookies from Starbucks. I wanted to make something similar (sorry, this is not flourless!) but I wanted to incorporate the Ethiopia Mocca Java ground coffee into the cookie. The result is an intense, fudgey chocolate cookie, with a strong coffee flavor. If you don’t have the Mocca Java, not to worry, this would be amazing with Caffe Verona as well!… 

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I have been hearing whispers of this coffee for several months, and I am so happy to finally have it in my hands. Ethiopia Mocca Java.

You might remember, a very long time ago, Starbucks used to offer a coffee called Arabian Mocha Java, a blend of Yemen Mocha Sanani and East Java coffee. This coffee would pop up here and again, but was finally discontinued in 2005. This new interpretation of the blend features naturally processed Ethiopian coffees and semi-washed coffees from West Java. The result is a rich, dark chocolate flavor with big ripe berry sweetness. Like a chocolate covered cherry!

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