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"Such amazing properties that these tiny little pits have! Who would have thought that something so small could change the world in such a big way. Quite amazing! I wonder what else we could soak in water and make a drink out of."
— Salvia Maior, foremost expert on plants species
    Javaja is a simple and unique, dark colored, bitter beverage with a slight acidity and high caffeine content. It is a brewed drink made from roasted Javajacolla Stone Cherry pits or beans, as they are sometimes referred to.  The ability to easily store and transfer this singular ingredient has led to its vast spread across the world.  It is usually served hot and with a sweet bread or cake. This very popular drink has led to widespread distribution and can be found in all manner of establishments and households throughout the land.

Mechanics & Inner Workings

The unique flavor and high caffeine content of the Javajacolla Stone Cherry pit or bean is easily dissolved in hot water, making for an unusual and delightful drink with a subtle addictive quality.

Manufacturing process

The ease to which this drink can be made has been instrumental in its spread and popularity across the world. The key steps involve harvesting the Javajacolla Stone Cherry fruits at the end of the season when they are the darkest color but still plump. The pits (beans) must be removed from the fruits and dried. After drying, the pits are roasted. Longer roasting times create a more sugary drink, while lighter roasts produce a stronger flavor. The pits can then either be stored in airtight ceramic or glass containers away from moisture, heat, and light or they can be used to make the Javaja drink. The dry packaging permits extensive lengths of storage and allows for far ranging shipments to towns and cities far across the realms.    In order to make the Javaja, the pits need to be ground into a powder. Many varieties of grinder are readily available in most merchant shops. The Javaja powder is usually wrapped in fine netting or cloth and then steeped in hot water to bring out the flavors into the tasty beverage. The left over grinds have been used by many people in their gardens as a fertilizer and as a way of warding off pesky insects.


Originally this drink was found only in the tropics of Beringei and then later in Graueri. However, once traders and merchants started drinking this beverage and brought it to the public, it became enormously popular with an unyielding demand. It rapidly spread throughout the southern lands and then to the rest of the world. While it was once reserved for nobility, it is now a quite common drink found in all pubs and taverns as well as many households today.


Despite the long distances to its foreign sources, this drink has quickly become a favorite among the citizens of the world. While the Javajacolla Stone Cherry trees have only been found in isolated locations with specific growing conditions, they have recently been cultivated there to produce massive quantities of the valuable pits.  This has allowed for an entire new industry to develop not only for the communities living in those regions, but also for the traders, shippers, merchants, grocers, pub and innkeepers around the world.   As the popularity continues to grow, resourceful salesmen are constantly on the lookout for new variations and selections that they can offer their customers. For those seeking a flavorful, nonalcoholic drink any time of day, this certainly quenches the thirst and has become a quick boost first thing in the morning after waking up.  
by by kerdkanno from pixabay
by by fadhilasqar from pixabay

Location Of Origin

It is thought that the peoples inhabiting the tropics, specifically the jungles of the mountainous Beringei and the lowland Graueri, were the first to use the Javajacolla Stone Cherry and develop it as a drink.
Item type
Consumable, Food / Drink
Originally this drink was quite rare with only the wealthy able to afford it.  However, its long lasting storage capability has allowed it to be shipped to many foreign lands.  Now a very common drink, it is found in all pubs and taverns as well as many households today.
Raw materials & Components
All that is really need to create this simple drink is the Javajacolla pit or bean, hot water, a kettle or pot, and a heat source. Fruits, spices, and other ingredients can also be added but are not required.
The only tools necessary to make this drink would be a grinder to turn the pits into a powder and a source for heating the water that flows through the grinds.
by by LubosHouska from pixabay


Although the high caffeine content will certainly awaken the senses from a nights slumber or ward off oncoming fatigue, it can also create a mild addiction. Studies have shown that 6 uses in 1 day or 6 consecutive days of usage will cause the addiction.    

Side Effects:

Addiction, Insomnia, Dependency, Fatigue, Headaches, Dizziness, Dehydration, Restlessness and shakiness, Anxiety, High Blood Pressure, Rapid Heart Rate, Digestive Issues, and Muscle Breakdown.

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Cover image: by by arifarca from pixabay


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31 Dec, 2022 05:34

I love it when people add coffee to their settings! I'd love to know what common additives people throw in, though! do different regions add different things? Are there any regionally or culturally specific ways of preparing it? There's so many great ways this article could be expanded! What a great and creative start.


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