Java

Java has a unique position among Indonesian coffees. It is the original coffee planting area, with coffee coming to Batavia (Jakarta) and being planted in the area of Bandung early in the Dutch colonial era. The arabica coffee plant was brought to Indonesia from India in 1696. Java coffee had a legendary status around the world until the last century. Mocha and Java coffees commanded huge premiums, often 10x to 15x more expensive than Brazil coffees in brokers lists from the 1920s. Aside from history, Java is unique in that it is most often wet-processed, resulting in a relatively clean cup, without earthy or dirty flavors found in some lower-grade wet-hulled Indonesia coffees like Sumatra.

No coffees are currently available from this origin. The review is our most recent offering, provided for reference.
Java Sunda - Pak Kanda
Bringing the coffee down the mountain from the Kanda farm, by foot or motorbike
Appearance.2 d/300gr, 15 + Screen
GradeOne
ProcessingWet Process (Washed)
RegionMicro-region, Java Sunda
Varietal(s)Ateng, Djember, Jember, Typica
RoastCity to Full City+ will work; don't be afraid to give this one a lighter roast - no unclean flavors here!
This coffee is a single-farmer lot from the area of Ciwidey. This coffee is the result of working with the local farmers in the oldest coffee-growing region in Java, and wet-processing the coffee in little batches to high standards. Java Sunda (West Java) was the original coffee area, but you would find few trees here of late. Most Java coffee is grown in the East, where the big estates are. But farmers in Java Sunda always kept small coffee plots, although they mainly grown rice, onions, cabbage, carrots and other food crops for local markets in Bandung and Jakarta. Here amongst the Ateng and Jember coffees are some old Typica trees, the original Typica, which is quite amazing. (Java was the first destination for coffee from Yemen, with a stopover in India). This is the fifth year of this project for us, and the first time we are doing single-farmer lots, thanks to the hard work of the exporter to keep each separate for us. Pak Kanda and his son manage one of the larger farms here (10 hectares), and also one with great altitude for the Ciwidey area of Sunda. The dry fragrance of Pak Kanda sets the tone for what is the majority of this coffees profile. The fresh ground has a scent of caramel butter, almond extract, and marzipan, equally proportioned. It's a sweet, and nutty set of scents, and dark roasts add an element of fresh fired sugar glaze. Hot water boosts the sugar aspects of this coffee, bringing up notes of praline almond and cane sugar syrup in the steam. It's a very sweet smelling crust, and breaking it releases wafts of vanilla sugar and walnut. The cup of Pak Kanda has a candied caramel sweetness, that balances a raw cacao nib flavor and finish. There's a slight nuttiness too, that is like walnuts coated in butter and chocolate. The acidity is mild, like apple juice, yet articulate in light and dark roasts. Full City roasts have layered chocolate flavors and with a slightly more bolstered body than we see in CIty/CIty+ roasts. Single-origin espresso shots are quite nice, and our ristretto shot at a Full CIty roast level had a viscous body and mouthfeel, with lots of bittersweet chocolate and heavily caramelized sugars.