Java Coffee

About Java Coffee

West Java, renowned for its rich cultural heritage and diverse landscapes, is also home to one of the world’s most prized coffee varieties, Java coffee.

With a history dating back to the colonial era, Java coffee has become a symbol of quality, loved by coffee enthusiasts worldwide. Its unique characteristics and exceptional flavor profile have made it a staple in coffee cultures across the globe.

Specification

• Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
• Type: Arabica
• Screen Size: 15-19 
• Moisture: Max 13% 
• Triage: 8-10% 
• Defect Value: Max 11
• Cupping Score: 85.50
• Lot Size: 200
• Bag Size: 60 KG
• Packaging: GrainPro Liner
• Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal.

Characteristics

• Fragrance/Aroma: Fresh, Nutty
• Flavor: Floral, Herbal, Citrus, Chocolate, Caramel
• Acidity: Medium
• Body: Medium-Full

Description Scheme

• 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
• Altitude: 1300 to 1700 from Sea Level (asl)
• Soil Type: Black Soil /Soil Formed of Young
  Materials are very Fertile and Volcanic and contain Micro Nutrients Important to Plants.
• Country of Origin: Indonesia
• Production Areas: Java Preanger High Lands, such as Ciwidey, Pengalengan, West Bandung, Subang, and Garut
• Caffeine Content: 0.8 to 1.4%
• Form of Seeds: Flat with a Clear Midline
• Character Stew: Acid & Chocolate
• Method of Harvest: Mechanical and Hand Pick
• Processing Method: Semi-wash Method

Flavor Profile of Java Coffee

Java coffee is known for its well-balanced and smooth flavor. It typically boasts a full-bodied taste with low to mild acidity, making it enjoyable for many coffee drinkers.

The coffee presents prominent floral and herbal notes, which give it a delicate complexity. Alongside these, citrus undertones add a touch of brightness to the cup.

As the coffee develops on the palate, hints of chocolate and caramel emerge, offering a rich sweetness that beautifully rounds out the overall flavor. This combination results in a coffee that is smooth, aromatic, and highly satisfying.

The Growing and Harvesting Process

Java coffee’s exceptional quality can be attributed to the care and expertise of the local farmers. The majority of coffee farms in West Java are small, family-owned operations where traditional farming methods are used.

The beans are carefully hand-picked when they reach peak ripeness, ensuring that only the best cherries are selected. The processing of the beans is equally meticulous, with most farms utilizing the wet method.

This involves removing the outer skin of the coffee cherries, followed by fermentation and washing, which enhances the clean, bright flavors of the coffee.

The Role of High Altitude in Java Coffee Production

Coffee farms in West Java are often located in high-altitude regions, which play a crucial role in the flavor development of Java coffee. The cooler temperatures at higher elevations cause the coffee cherries to mature slowly, allowing the beans to develop complex flavors.

This slower maturation process, combined with the mineral-rich volcanic soils, results in a coffee that is both rich in flavor and smooth in texture.