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Java has a unique position in Indonesian coffee, Asian boutique coffee.

Published: 2026-04-09 Author: World Gafei

Last Updated: 2026/04/09, Java has a unique place in Indonesian coffee. Java coffee cultivation began as early as the Dutch colonial period, until the 1920s Java coffee is recognized as the world's best coffee, unique wet processing methods, as well as unique Java Tibica coffee, volcanic ash landform formed by IJEN volcano, excellent altitude of more than 4500 feet, long history.

Java has a unique place in Indonesian coffee. Coffee cultivation in Java began as early as the Dutch colonial period, until the 1920s Java coffee is recognized as a world-recognized boutique coffee, unique wet processing methods, as well as unique Java Tibica coffee, volcanic ash landforms formed by the IJEN volcano, excellent altitude of more than 4500 feet, a long history of professional large coffee plantations, these factors make Java coffee outstanding quality.

Java-Pancoer

Producing country: Indonesia

Level: none

Planting area: East Java

Label: Pancoer Village

Treatment method: wet treatment

Appearance: 2 ddeband 300 grgr 17-18SCR

Variety: Java Tibica

Note: a large amount of oil, delicious bitter sweet chocolate flavor, low acidity and nutty aftertaste are all the characteristics of this coffee. This is an excellent Java coffee with a simple and clear taste and an excellent aftertaste.

Dry aroma (1-5): 3

Wet aroma (1-5): 3.4

Acidity (brightness) (1-10): 7.8

Taste (layered) (1-10): 8.6

Palate (alcohol thickness) (1-5): 4.5

Aftertaste (residue) (1-10): 8.6

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 86.1

Strength / main attributes: medium strength / fresh tobacco, soil, medicinal materials, rich in oil and fat

Recommended baking degree: full city

Contrast: Java coffee is different from other Indonesian semi-washed coffee, it has higher acidity and is more similar to East Timor or Papua New Guinea coffee

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