Java coffee is known for its fully wet processed. It has a low acidity with limited amount of earthy flavor. Java coffee is typically used as a blender with different type of coffee due to its typical flat taste. An experience roaster can bring out the uniqueness aroma and taste of Java coffee.

Most java coffee comes from east java. Many of the old farms have vanished when coffee price hits all time low. Now the Indonesian Government is trying to revive this sector in Java.

Most java coffee comes from east java. Many of the old farms have vanished when coffee price hits all time low. Now the Indonesian Government is trying to revive this sector in Java.

Java’s Arabica coffee production is centered on the Ijen Plateau, at the eastern end of Java, at an altitude of more than 1,400 meters. The coffee is primarily grown on large estates that were built by the Dutch in the 18th century. The five largest estates are Blawan (also spelled Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas and Tugosari, and they cover more than 4,000 hectares.

These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off, using the wet process, with rigorous quality control.

This results in coffee with good, heavy body and a sweet overall impression. They are sometimes rustic in their flavor profiles, but display a lasting finish. At their best, they are smooth and supple and sometimes have a subtle herbaceous note in the aftertaste.

This coffee is prized as one component in the traditional “Mocca Java” blend, which pairs coffee from Yemen and Java.

Some estates age a portion of their coffee for up to three years. As they age, the beans turn from green to light brown, and the flavor gains strength while losing acidity. These aged coffees are called Old Government, Old Brown or Old Java.