Mocha | Flavored

Our Mocha Coffee is best described as a smooth medium roast with rich dark chocolate, smooth cocoa, and a coffee forward finish.

The cup opens with dark chocolate, bringing a deep cocoa character without covering the coffee underneath. The chocolate tastes rich and concentrated, giving the first sip the familiar depth associated with mocha.

Smooth cocoa develops through the center of the cup and softens the darker chocolate. The medium roast remains present behind the added flavor, creating a balanced connection between chocolate and coffee.

The finish becomes more coffee forward as the chocolate begins to settle. Cocoa remains noticeable, but the flavor returns to the smooth medium roast rather than ending with excessive sweetness.

Customers have given this coffee a five star rating, although no specific customer flavor notes have been reported.

Coffee Details:

Roast Level: Medium
Coffee Type: Naturally Flavored Single Origin Coffee
Bean Species: Arabica
Origin: Not Specified
Grower: Not Specified
Coffee Varieties: Not Specified
Processing Method: Not Specified
Certification: Conventional
Growing Altitude: Not Specified
Soil Type: Not Specified
Official Tasting Profile: Rich Dark Chocolate and Smooth Cocoa
Customer Reported Tastes: No Specific Flavor Notes Reported
Acidity: Not Specified
Body: Not Specified
Finish: Coffee Forward
Ingredients: Coffee and Natural Flavoring

Why It Stands Out:

This is a flavored coffee. The dark chocolate and smooth cocoa characteristics are created with natural flavoring added to the coffee.

Mocha keeps chocolate at the center of the profile while allowing the coffee itself to remain recognizable. Dark chocolate provides the opening depth, smooth cocoa rounds out the center, and the medium roast returns through the finish.

The specialty grade single origin Arabica coffee is roasted in small batches to a smooth medium roast. High quality natural flavoring oils are added while the coffee is still warm, allowing the chocolate flavor to coat the freshly roasted beans evenly.

The natural flavoring adds rich chocolate character without adding sugar or calories to the coffee itself. This creates a chocolate centered cup that can be enjoyed black without requiring flavored syrup.

The coffee can be served hot or iced and works especially well as the foundation for a mocha latte. Cream, oat milk, or whipped cream will soften the dark chocolate and emphasize the smooth cocoa, while drinking it black preserves the coffee forward finish.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This helps preserve the dark chocolate, smooth cocoa, and coffee forward finish that distinguish this coffee.

Best Brewing Methods:

1. Espresso produces the most concentrated expression of the chocolate and coffee profile. Dark chocolate becomes deeper, cocoa gains intensity, and the coffee forward finish remains strong enough to carry through steamed milk in a mocha latte.

2. Auto Drip creates a smooth and balanced everyday cup. It keeps the dark chocolate, cocoa, and medium roast working together without concentrating one element too heavily.

3. French Press produces a fuller and heavier interpretation. The immersion brewing method emphasizes dark chocolate, cocoa, and body while creating a richer finish.

4. Pour Over creates a cleaner cup with clearer separation between the dark chocolate, smooth cocoa, and medium roast. The paper filter lightens the texture and makes the coffee forward finish more noticeable.

5. Cold Brew creates a smooth chilled version with lower perceived acidity. It emphasizes chocolate and cocoa while softening the coffee forward finish, making it suitable for iced coffee and blended drinks.

Espresso is the winning brewing method for Mocha Coffee. Concentrated pressure extraction strengthens the dark chocolate and smooth cocoa while preserving enough coffee intensity to remain noticeable through milk. This makes it especially well suited for straight espresso, iced mocha drinks, cappuccinos, and mocha lattes.

Recommended Espresso Recipe:

Use approximately 2 level tablespoons of finely ground coffee for a double espresso.

Heat fresh, filtered water to approximately 195–200°F if your espresso machine allows temperature control.

Distribute the ground coffee evenly in the portafilter and tamp it level with firm, consistent pressure.

Begin the extraction and aim for approximately 2 fluid ounces of espresso in 25–30 seconds.

The espresso should open with rich dark chocolate, develop into smooth cocoa, and finish with the medium roast becoming more noticeable.

If the espresso pours too quickly and tastes thin, grind slightly finer. If it pours too slowly and tastes dry or bitter, grind slightly coarser.

Taste the espresso before adding sweetener. Steamed milk will soften the dark chocolate and emphasize the cocoa, while serving it straight preserves the coffee forward finish.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrates the rich dark chocolate, smooth cocoa, and coffee flavors. Built for espresso machines.

Level 2. Standard: Medium grind. Smooth, balanced, and reliable. Best for automatic drip coffee makers and Keurig compatible reusable pods.

Level 3. Coarse: Large grind. Produces a fuller cup with pronounced dark chocolate, cocoa, and body. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness and complete control over the grind used for any brewing method.

Bag Sizes Available:
12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g