The high-quality coffee that comes from these farms is often used in two distinct ways: It is blended with coffee from Mocha, Yemen to make Mocha and Java blends. Some farms age their coffee for up to three years, which is known as “monsoon aging.” This creates a less acidic and softer coffee. It mimics the flavor of coffee that Europeans would have enjoyed in the 1600s and 1700s, when it took years to transport coffee by ship from Java to Europe.
