Java Preanger

Spesifikasi

• Produk yang tersedia: Biji Kopi Hijau, Biji Kopi Panggang, Kopi Bubuk
• Jenis: Arabika
• Screen Size: 15-19 
• Kelembaban: Maks 13% 
• Triage: 8-10% 
• Defect Value: Max 11
• Skor Bekam: 84+
• Tahun Panen: 2024
• Ukuran Lot: 200
• Ukuran tas: 60 KG
• Pengemasan: GrainPro Liner
• Sertifikasi: Perdagangan yang Adil, Organik, USDA, Rain Forest Alliance, Halal.

Karakteristik

• Fragrance/Aroma: Fresh, Nutty
• Flavor: Floral, Fresh Spicy, Dark Chocolate, Caramel,
  balance after taste
• Acidity: Soft-medium
• Body: Strong but Soft and Mild

Deskripsi Skema

• Time from Flowers to Be Berry: 9 Months 
• Production (Kg/Ha): 800 to 1500   
• Optimal Temperature: 13 to 28°C
• Optimal Rainfall: 100 to 3000 mm
• Ketinggian: 1200 hingga 1700 dari Permukaan Laut (dpl)
• Soil Type: Black Soil /Soil Formed of Young
  Materials are very Fertile and Volcanic and contain Micro Nutrients Important to Plants.
• Negara Asal: Indonesia
• Production Areas: Java Preanger High Lands such as Ciwidey, Pengalengan, West Bandung: Subang and Garut
• Kandungan Kafein: 0,8 hingga 1,4%
• Bentuk Biji: Pipih dengan Garis Tengah yang Jelas
• Sup Karakter: Asam & Cokelat
• Metode Panen: Mekanis dan Petik Tangan
• Processing Method: Semi-wash Method

About Java Preanger Coffee Beans

Arabica Java Preanger Grade 1 green coffee beans, a prestigious breed from the Preanger region, Java, Indonesia. The Java Preanger Grade 1 Arabica coffee bean is renowned for its outstanding attributes, distinctive taste profile, and historical value.

They provide a truly extraordinary coffee experience. These coffee beans reflect Indonesia’s coffee heritage as they are grown in fertile volcanic soil, high altitude, and climate suitable for Java.

The Java Preanger Grade 1 Arabica green coffee beans have a distinctive and complex taste profile that perfectly reflects the rich history of Javanese coffee with a smooth body, balanced acidity, and alluring flavor.

Unique Processing Methods for Distinctive Flavors

The processing of Java Preanger Coffee sets it apart from other Indonesian coffees. Traditionally, many farmers use the “giling basah” (semi-washed) method, where the coffee parchment is removed while the beans are still moist.

This results in a rich, full-bodied flavor with earthy undertones. However, modern producers have also adopted fully washed and natural processing methods to enhance the coffee’s diverse flavor profiles, ranging from bright citrus and floral notes to deeper chocolate and spice tones.

Cultural Significance in Sundanese Tradition

Coffee in the Priangan highlands is more than just an economic commodity; it is deeply embedded in Sundanese culture. Many smallholder farmers continue the tradition of cultivating coffee using techniques passed down through generations.

Java Preanger Coffee is often enjoyed in “warung kopi” (traditional coffee stalls) alongside local delicacies like pisang goreng (fried bananas) or peuyeum (fermented cassava), making it a staple in West Java’s social gatherings and daily life.

Recognized as a Geographical Indication (GI) Product

In recognition of its authenticity and premium quality, Java Preanger Coffee has been granted Geographical Indication (GI) status. This designation ensures that only coffee grown in the designated high-altitude areas of West Java can bear the prestigious Java Preanger name. It protects the coffee’s authenticity and reinforces its status as one of Indonesia’s premium specialty coffees.