Indonesian Java Coffee Java planting History Development Story is Java Coffee good?

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Java coffee was brought to Indonesia by the Dutch around 1696 and has been cultivated for more than 300 years.

85% of Java coffee is produced in the complex volcanic terrain near Ijen in eastern Java. Suitable heights for coffee production range from 3,000 to 6,000 feet, Java Arabica coffee is concentrated in the Ijen plateau, at the eastern end of Java, at an altitude of more than 1,400 meters.

In the late 1880s a rust plague spread through Sukabumi, destroying most of the coffee plantations where the Dutch used Liberica. Arabica was replaced by Robsta, a high-yielding, disease-resistant variety that could be cultivated at medium and low altitudes, until the Javanese authorities succeeded in restoring Arabica species, at which time the center of gravity of Java coffee slowly migrated from eastern Java to the present central region. Arabica in Java is only a small amount compared to the total number of Robusta. The five main growing areas are Blawan (also spelled Belawan or Blauan),Jampit (or Djampit), Pancoer (or Pancur), Kayumas and Tugosari, which grow over 4,000 square kilometres.

Java coffee is all wet processed. Java coffee is a special coffee that has the richness and consistency of Asian coffee without the earthy smell and moist musty smell common to Sumatra or Sulawesi and Bali coffee. Fine acidity with natural herbal and spice aromas, hints of sorghum, cereal, syrupy sweetness and hints of tobacco, sometimes with subtle herbal notes on the back palate.

Java coffee can best experience the bitter sweet mood, all coffee can only feel bitter in the first few mouthfuls, to be adapted to the slightly bitter mouth will no longer feel bitter; Java coffee is bitter sweet, each mouthful of bitter are clear, turn back sweet than any coffee are deeper and stronger. However, Java coffee is also unstable due to the drying part of the green bean processing and storage conditions, so not all Java coffee beans can have the flavor performance stated above.

The world's only recognized blend of the most perfect beans is made up of Java coffee blended with the finest Yemeni mocha coffee. Java beans, long before Java was infected with rust, combine Yemeni mocha coffee with its unique flavor. It is known as the perfect combination of the most complete flavor. The red wine aroma, the mellow, fine fruit acid, the fruity aroma and the pure throat are unforgettable memories for all who drink it. Although the taste of mocha java has not been as impressive as it used to be after a devastating disaster, when it comes to blended coffee, the world will always recommend mocha java as a combination, which is enough to prove how much they are valued!

Java also has a small amount of aged coffee beans that are made. The beans are first exposed to warm, humid air during the rainy season, and then stored for 2 to 3 years to age them. The color of the beans changes from green to light brown, and the taste increases in concentration and consistency as it loses acidity. These old coffees are called Old Government, Old Brown or Old Java.

Java is also a source of kopi luwak (Nuwak commonly known as civet coffee), the most expensive coffee in the world. Through civet (also known as civet) intake, after the baptism of gastric juice in the gastrointestinal tract, the achievement of the world's unique premium coffee, because the production is rare, the production process is special, jump to become the world's most expensive, the most special coffee.

Mocha Java (100% Arabica beans)

High quality Java coffee is produced in Sumatra and Sulawesi, Indonesia's more active regions. The glass is smooth and full-bodied, with dry aromas of spices and nuts and a milk chocolate finish

Origin: Java, Indonesia, Colombia, Vera, Indonesia

Bean seeds: Arabica beans, tibeka

Altitude: 1400 m

Flavor:

Caramel aroma, smooth and mellow taste, milk chocolate at the end

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