Coffee at Java Lounge is the convergence of science and art. We take advantage of technological advancements in standardisation and innovation whilst preserving the passion and craftsmanship of our cultural traditions to ensure the link between our coffee heritage in Yemen and your unique coffee experience today is maintained.

As coffee specialists, we personally follow every stage of the coffee production process from selecting the highest quality green coffee beans right through to the moment it reaches you. Our coffee roaster who has 28 years of experience in the art of roasting roasts our own blend of premium Arabica coffee beans to perfection.

Our coffee is carefully selected not only on the basis of quality, but also on taste to ensure every type of coffee served from your ‘Espresso’ to your ‘Flat White’ has a unique flavor tailored for that particular beverage.

We understand that coffee is a natural product that changes from batch to batch. We therefore work on a taste profile whereby we tweak our coffee constantly to achieve our unique flavours.

At Java Lounge we only ever roast small batches of coffee to ensure the freshness of the coffee is maintained. We also study the changes of our coffee throughout its life cycle so that we can determine when our coffee reach’s its peak in flavour, allowing us to serve our premium coffee at its peak.

Yemen Ismaili the most prized of Yemen’s rare coffees

Yemen is on the Arabian peninsula, just a stone’s throw from Africa across the Red sea.

Mocha is the port from which Yemeni coffee ships leave – it isn’t a type of coffee, but the word Mocha/Moka/Mocca is often used to associate North African Coffees with the flavour profile of Yemeni coffee.

Yemeni coffee is grown from ancient ‘heirloom’ varieties of coffee Arabica, first naturalised hundreds of years ago.

Many experts consider Yemen coffee to be one of the finest and the world’s most exotic coffee.

The two most famous are Ismaili and Mattari.

Ismaili:

The Ismaili coffee is the most genuine of the Yemen Mocha coffees. The most recognizable character to distinguish Ismaili coffee is the small and roundish clean-cut bean. The Ismaili coffee is known for its remarkable chocolate taste, the smoothness it possess, and that it is a very aromatic coffee.

The coffee is grown at very high altitudes (5000 ft.+). Cultivation methods have changed little since the beginning – no synthetic fertilizers, pesticides or herbicides are used.

All traditional variety Yemens are small-bean coffees, which are husked by millstone and screened and cleaned by hand. bean size and colour are irregular.

Yemen Ismaili is one of the world’s most distinctive coffees – the acidity is bright and complex, with flavours ranging from fruity through to wine and dark chocolate. In the after taste, Yemen Ismaili also displays a twist to the wine and fruit tones that some call wild or ‘gamey’; the aroma is pungent and intense.

At Java Lounge we use two house blends Siena & Rilio:

Siena:

Our Siena blend is made up of a mixture of Central America, South America, and Mocha coffee beans. The coffee is roasted medium – dark to unearth all of its flavours. The taste profile of this full bodied coffee is fruity, sweet, with light acidity, and light spice. We would class this coffee as a level 4 out of 5 in terms of strength. This coffee is highly recommended as an espresso.

 

Rilio;

Our Rilio blend is made up of a mixture of South America, Asia, and Africa coffee beans. The coffee is roasted medium – dark to unearth all of its flavours. The taste profile of this full bodied coffee is citric with a light nutty after taste. We would class this coffee as a level 3 out of 5 in terms of strength. This coffee is highly recommended as a latte.