Description
About Java Wine Coffee
Java Wine Coffee refers to a specific processing method applied to coffee beans grown on Java’s historic estates, such as Blawan, Jampit, or Kayumas, located on the Ijen Plateau in East Java. These government-owned plantations (PT Perkebunan Nusantara XII) are among the world’s oldest, established in the Dutch colonial era.
The “Wine” process is an anaerobic or carbonic maceration method. Cherries are fermented in sealed, oxygen-deprived tanks for an extended period, often with controlled temperature. This unique fermentation encourages specific microbial activity and alcohol production, mimicking wine-making.
The result is a bean with profoundly unique characteristics: a heavy, syrupy body, remarkably low acidity, and complex tasting notes of fermented tropical fruit, red wine, spices, and often a port-like sweetness. This process transforms the classically earthy and herbal profile of traditional aged Java into a fruity, winey, and potent cup, making it a novel and sought-after experimental coffee.
Specification
- Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
- Type: Arabica
- Screen Size: 15-19
- Moisture: Max 13%
- Triage: Max 6-8%
- Defect Value: 6-8 (As per sample)
- Cupping Score: 84+
- Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal.
Characteristics
- Fragrance/Aroma: Fresh, Nutty
- Flavor: Fermented Fruit, Floral, Dark Chocolate
- Acidity: Medium
- Body: Medium
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: 1400 to 1650 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: Aceh Gayo Highland / Batak Highland
- 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: Fermentation Method, wet and dry hulled
