Thanksgiving Coffee - Mocha Java - Fair Trade and Organic - 12 oz.
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A Fair Trade and Organic version of our Mocha Java.

High in the mountains of southeastern Ethiopia, family farmers produce one of the world’s sweetest, most distinctive natural-processed coffees. Carefully selected ripe coffee cherries are picked and dried in the sun like raisins, producing a syrupy sweetness and distinctive jammy fruitiness. Far away, in the lush mountains of northern Sumatra, the farmers of the Permata Gayo Cooperative produce their distinctive wet-hulled coffee, an earthy, caramel-toned coffee with heavy body and notes of sweet spice.

United in our Mocha Java blend, these two coffees play off each other’s strengths to create a powerful complexity of chocolate and berry sweetness, buttery-rich body, and sweet earthy hints of sweet ginger and cardamom.

The history of pairing coffees from East Africa and the Pacific is almost as old as the coffee trade itself. It’s our pleasure to present our contemporary take on the classic Mocha Java blend, combining two of the finest coffees in the world, sourced directly from the farmers who grow them.

90 “Delicately sweet aroma highlighted by a complex range of fruit: ripe berry, spicy citrus, with a backgrounded nut and fir. Gently tart acidity, medium body, silky mouthfeel. In the cup flavor smoothes and rounds, with the nut and fir moving forward and the fruit softening toward chocolate. Flavor persists in the short finish but fades toward a mild astringency in the long. Thanksgiving is the granddaddy of all progressive roasting companies. Founder Paul Katzeff already was roasting and selling coffees that benefited social and environmental causes at a time when the founders of Fair Trade were, well, quite young. The Thanksgiving Mocha Java maintains a fine authenticity in coffee style while replacing the traditional Yemen Mocha component of the blend with a similar dry-processed coffee from Ethiopia and the Java with a traditionally processed Sumatra. These replacements not only enabled Thanksgiving to source Fair Trade coffees for its version of the blend, but also netted a sensory profile perhaps closer to the original 18th century character of this traditional blend formula than could have been achieved with today’s inconsistent Yemens and conventionally wet-processed Javas.”

— CoffeeReview

thanksgiving-coffee

Mocha Java - Fair Trade and Organic

$21.50 / 12 oz.

SELECT GRIND

Whole Bean
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Whole Bean

French Press

Percolator

Drip Grind

Espresso Grind

Turkish Grind

Other Sizes

12 oz.
5 lbs.

or

Characteristics

CHARACTERISTICS

ROAST

Medium

BODY

Syrupy , Medium, Jammy

ACIDITY

Balanced

NOTES

Heavy and spicy Sumatran with jammy Ethiopian Naturals.

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Story

STORYarticle-shape

A Fair Trade and Organic version of our Mocha Java.

High in the mountains of southeastern Ethiopia, family farmers produce one of the world’s sweetest, most distinctive natural-processed coffees. Carefully selected ripe coffee cherries are picked and dried in the sun like raisins, producing a syrupy sweetness and distinctive jammy fruitiness. Far away, in the lush mountains of northern Sumatra, the farmers of the Permata Gayo Cooperative produce their distinctive wet-hulled coffee, an earthy, caramel-toned coffee with heavy body and notes of sweet spice.

United in our Mocha Java blend, these two coffees play off each other’s strengths to create a powerful complexity of chocolate and berry sweetness, buttery-rich body, and sweet earthy hints of sweet ginger and cardamom.

The history of pairing coffees from East Africa and the Pacific is almost as old as the coffee trade itself. It’s our pleasure to present our contemporary take on the classic Mocha Java blend, combining two of the finest coffees in the world, sourced directly from the farmers who grow them.

90 “Delicately sweet aroma highlighted by a complex range of fruit: ripe berry, spicy citrus, with a backgrounded nut and fir. Gently tart acidity, medium body, silky mouthfeel. In the cup flavor smoothes and rounds, with the nut and fir moving forward and the fruit softening toward chocolate. Flavor persists in the short finish but fades toward a mild astringency in the long. Thanksgiving is the granddaddy of all progressive roasting companies. Founder Paul Katzeff already was roasting and selling coffees that benefited social and environmental causes at a time when the founders of Fair Trade were, well, quite young. The Thanksgiving Mocha Java maintains a fine authenticity in coffee style while replacing the traditional Yemen Mocha component of the blend with a similar dry-processed coffee from Ethiopia and the Java with a traditionally processed Sumatra. These replacements not only enabled Thanksgiving to source Fair Trade coffees for its version of the blend, but also netted a sensory profile perhaps closer to the original 18th century character of this traditional blend formula than could have been achieved with today’s inconsistent Yemens and conventionally wet-processed Javas.”

— CoffeeReview

Roaster Detail

Thanksgiving Coffeearticle-shape

Estabilished:

1972

Owners:

Paul Katzeff Joan Katzeff

Awards:

Macro Roaster of the Year from Roast Magazine (2017) Good Food Awards Winner 2019 Sustainability Award Winner from the SCAA (2004, 2012) Best for the World from the B Corporation (2016 and 2017) Lifetime Achievement Award from the SCAA (Paul Katzeff, 2008) Outstanding Contribution to the Association from the SCAA (Paul Katzeff, 1991) Various high points from CoffeeReview.com

MORE COFFEES FROM THIS ROASTER

Roast Magazine's 2017 Roaster of The Year Award Winner!

In 1972 Paul and Joan Katzeff moved to the Mendocino Coast, established Thanksgiving Coffee at the Mendocino Hotel, and begin roasting coffee for the Hotel café. At the time this was their only account. They roasted on a Royal #5 twenty-five pound capacity coffee roaster. Sales were approximately fifty pounds each week at $2.50 per pound.

In 1972 Thanksgiving Coffee was just one of many cottage hippie businesses. Nobody had heard of specialty coffee. It was the era of free love, psychedelics, Kent State Vietnam War, Nixon’s Watergate, Jefferson Starship, and a renewed commitment to alternative energy by California Governor Jerry Brown.

Everyone living in Mendocino was having a good time or escaping bad times. It was a time the urban young got on the road and found rural America was still real. They liked what they stumbled upon and stayed on.

Thanksgiving Coffee focused on making a positive contribution to the local community. The causes were local and the business reflected the founder’s relationship to their community. During this time the California wine industry was becoming famous and California cuisine was all about Alice Waters and Chez Panisse. Thanksgiving Coffee grew up surrounded by this culture and a Roastmaster was born.

In 1974, Paul and Joan begin roasting coffee for The Thanksgiving Coffee Restaurant. The restaurant was sold to partners and became The Greenhouse Restaurant. Thanksgiving coffee relocated and was run out a building built before the 1906 Earthquake on the Noyo Harbor, behind a ship called the San Juan. The building stood on a dock. The company grew and operated out of these digs until 1987. Paul and Joan purchased the building in 1975 and the company still owns it today. They keep it for storage and also as a reminder of their humble beginnings and all the amazing old salts, cranky fisherman, and drunken parties that were a frequent part of their lives on the water when Noyo Harbor was just another ”Cannery Row” along the Pacific Coast complete with “fish houses” where local women filleted fifty pound King Salmon, iced three pound crabs and packed Black Cod fillets for shipment to Eastern markets to be smoked and sold as “smoked sablefish” to the Jewish Delis in Chicago and New York City.

Paul says, "All that is gone now but the memory still remains. I guess you can say, “those were the good old days.”

Through the years Thanksgiving Coffee has grown, but it is still a family business. Their son, Jonah helps his parents steer the ship and carry on the legacy.

Paul became one of the founding charter members of SCAA and served as the 3rd President. He hosted the first SCAA conference entitled, “Coffee Human Rights, and Third World Economies.”

"Through coffee, we support justice for our growers, our communities, and the environment. As an activist business, our work is to engage every coffee drinker on big social, economic and environmental issues. Coffee is our medium." “Not Just A Cup, But A Just Cup” is our message.

Mission:

To build a profitable community based company that provides meaningful work in a pleasant, safe work place, where employees take pride in the product we produce, at a wage scale that can support healthy life styles. To do this while benefiting the farmers who produce the raw coffee we import and roast, recognizing that quality of life and quality of coffee go hand in hand. To create a bridge between producers and consumers, leading to a greater understanding between different world cultures.

This the true success of the hippy ideals. To see a company with a mission, 45 years later never waver from its beliefs and contributions. We believe Thanksgiving Coffee is a roaster worthy of your cup.

girls

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