Java Preanger Coffee Grade 1

Java Preanger Coffee

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: 84+
  • Crop Year: 2024
  • 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, Fresh Spicy, Dark Chocolate, Caramel,
    balance after taste
  • Acidity: Soft-medium
  • Body: Strong but Soft and Mild

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: 1200 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

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.

$17 – $7,950

SKU: N/A Categories: ,

Description

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: 84+
  • Crop Year: 2024
  • 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, Fresh Spicy, Dark Chocolate, Caramel,
    balance after taste
  • Acidity: Soft-medium
  • Body: Strong but Soft and Mild

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: 1200 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

About Java Preanger Coffee Beans

Arabica Java Preanger Coffee Grade 1, 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.

Volcanic Terroir & Flavor Profile

One of the most notable features of Java Preanger Coffee is its flavor profile, shaped by the volcanic soil of the Parahyangan highlands. The region’s fertile volcanic soil is rich in minerals, which contributes to the coffee’s low acidity and heavy body—traits that set it apart from other coffee varieties grown in different parts of the world.

The Parahyangan highlands, formed by ancient volcanic eruptions, create an ideal environment for coffee cultivation. Java Preanger Coffee is known for its earthy-spicy notes, with hints of dark chocolate, tobacco, and a mild sweetness that complements the overall richness of the cup.

This combination of volcanic terroir and climate conditions results in a coffee that has a full-bodied taste with low acidity, making it a favorite among those who enjoy a smooth, robust brew.

Wet-Hulling (Giling Basah) Processing

The wet-hulling process, locally known as giling basah, is a crucial step in the production of Java Preanger Coffee. This method involves removing the coffee beans’ outer parchment layer while they are still wet, before allowing them to dry further. The wet-hulling process not only helps to preserve the unique flavors but also contributes to the coffee’s signature earthy characteristics.

The wet-hulling method sets Java Preanger apart from other coffees, such as those from Sumatra. While Sumatra uses a similar method, the difference lies in the final flavor profile.

Wet-hulling in Java Preanger Coffee results in a heavier body with rich, earthy tones, while Sumatran coffee tends to have a more prominent, fruity character. This processing method has been passed down through generations and is integral to the coffee’s identity.

Brewing & Roasting Adaptations

Java Preanger Coffee’s heavy body and low acidity make it well-suited for certain brewing and roasting methods. One of the best ways to brew Java Preanger is using a French press, which allows the coffee’s full-bodied nature to shine.

The French press method preserves the oils in the coffee, enhancing the richness of the flavor. Similarly, Java Preanger works well in espresso blends, where its robust profile complements the intensity of espresso shots.

Roasting plays a significant role in bringing out the best in Java Preanger Coffee. A dark roast can highlight the coffee’s earthy-spicy notes, but it is essential to avoid over-roasting, as this can lead to a muddy flavor.

For those looking for a more refined cup, a medium-dark roast strikes the right balance, allowing the natural characteristics of the coffee to emerge without overshadowing its inherent flavors.

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