Java Ijen Coffee

About Java Ijen Coffee Beans

Java Ijen is grown in the highlands of East Java, Indonesia. High-quality coffee beans with a distinctive taste and aroma are grown in this area thanks to the volcanic soil and pleasant environment. Mount Ijen, a prominent feature in this area known for its stunning blue flames and turquoise sulfur lake, is the inspiration for the name of this coffee.

Java Ijen grows at an ideal high altitude of around 1,200-1,700 meters above sea level. At this altitude, the temperature and humidity levels are sufficient to support the rapid growth of this plant.

These coffee beans are expertly picked before being cleaned and dried in the sun. Usually, these coffee beans are processed using the fully washed method. This means that the beans are separated from the skin by soaking the coffee beans in water. Moreover, this process helps to bring out the best flavor of the coffee and the aroma is fresh when brewed.

The History of Java Ijen Coffee

What is Java Ijen coffee made of? This coffee is made from Arabica coffee beans grown in the Ijen mountain range, a coffee production area known since the 17th century.

Originally, the Dutch introduced coffee plants to Indonesia as part of their forced planting policy. This is the origin of why the Mount Ijen region is renowned for its ability to produce high-quality coffee.

Historically, this variety of Java Ijen coffee was often mixed in Mocha Java coffee blends. Until now, this type of Indonesian coffee has become the flagship coffee in Indonesia’s local industry.

Processing Methods

This product is available in two processing methods:

• Wet-hulled (Giling Basah), commonly used in Indonesia, producing heavier body and earthy undertones
• Fully washed, resulting in a cleaner cup profile and more defined flavor clarity

The availability of both methods allows buyers to select based on their roasting goals and target market preferences.

Flavor and Cupping Profile

Java Ijen coffee presents a cup profile characterized by:

• Nutty base notes
• Chocolate sweetness
• Mild herbaceous tones

With a body level of 3 and an acidity level of 2, this coffee leans toward a smooth and approachable profile, making it suitable for commercial blends as well as entry-level specialty offerings.

The cupping score of 85 indicates good overall quality within the specialty coffee range.

Use Cases for Buyers

This coffee is suitable for:

• Roasters seeking a stable base for espresso blends
• Importers looking for Indonesian Arabica with consistent supply
• Cafes requiring low-acidity coffee for broader consumer acceptance
• Distributors targeting mid-range specialty coffee segments

Its profile allows flexibility across roasting levels, especially medium to medium-dark roasts.

Quality and Sourcing

The coffee is sourced from farmers in the Ijen Plateau region. However, detailed quality parameters such as moisture content, screen size, and defect value are not specified and should be confirmed before purchase.

Buyers are encouraged to request samples and technical specifications for evaluation.

Specification Table