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1645 Q St NW
Washington DC, 20009


Monday - Sunday:
7AM - 8PM

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Java [ja′və, jav′ə] - An island of Indonesia separated from Borneo by the Java Sea, an arm of the western Pacific Ocean. From Java, the island on and near which a particular blend of coffee is made. The US use of the term to refer to any coffee originated in San Francisco, an early center of the US coffee trade...

In 1990, Java House was discovered by the three Yazdani brothers looking to start a cafe similar to the ones in Europe. At that time, coffee was something you purchased fresh at a local convenience or grocery store. The public really had no understanding of what it was or how fresh coffee was supposed to taste. There were simply no nationally known coffee companies that offered this during that time.

One of the three brothers Uncle Mike loved to travel to Ethiopia and Portugal. Throughout his travels he noticed that in Ethiopia, people would wake up in the morning and place fresh green coffee beans on a frying pan to roast over an open fire. When the roasting has been completed, they would grind the beans and make ground coffee out of it. While In Portugal, he noticed people going to cafes in the morning and having their daily espressos along with their breakfast. He also noticed that coffee was not just a morning beverage but instead people were stopping by all throughout the day. It was a part of the people's everyday lives there.

With the help of his two brothers Arty and Ed, they put the two concepts together and viola! They originated Java House, based on the principle of enjoying a freshly brewed cup of java in a neighborhood setting.

The Beans

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This coffee has an intense aroma consisting of chocolate and hazelnut notes. Includes a soft and pleasant acidity while maintaining a well balanced body with a superb aftertaste!


This coffee is very spicy and fragrant, often with a slightly chocolaty or NUTTY character. Subtleties include hints of citrus or tangerine (which is why it is often preferred for iced coffee!).


coffee is denoted by the grade AA, meaning it is LARGE in size as well as flavor. With a sharp acidity that bodies a bold and heavy consistency, Kenya AA is layered with hints of fruit, giving it a complex sweetness and pungent aroma!


This coffee holds a perfume of papaya and mango, this Indonesian coffee is sweetly acidic with a mild-medium body of complex flavors and subtleties that create a delicate smoothness to each cup. Known to have flavors of molasses, tangy grapefruit, and hazelnut, this coffee from Papua New Guinea is exotic and flavorful.


Holds the highest peak in Africa at 19,330ft holds a full body with a distinguished aroma. Has many characteristics as kenyan coffee but lighter in acidity.


is often described as a intense coffee with an earthy herbal aroma. With just enough acidity to provide a vibrancy, also exhibits tones of sweet chocolate and licorice!


is a high-grown, classic coffee that is medium roasted to transform into a full body of java that is slightly acidic with sweet overtones.


consists of a full body of flavor that is heavier than other Central American coffees. With a spicy twinge, this unique Guatemalan coffee proves velvety-rich in texture, aftertaste and thought.


This coffee produces a pleasantly mild, nicely balanced cup of coffee with low acidity. It is the perfect anytime selection if you are looking for a flavorful, light-roasted cup.


This fairly new coffee has been introduced with a medium body that is sweet with tangerine notes and sparkle!


A very distinctive coffee that embellishes a medium body with a very rich and robust taste.


This coffee portrays a smooth and rich flavor that includes a unique aromatic spiciness with a mellow finale!