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.
Extremely versatile coffee, caramel sweet, notes of spice cake, citrus, and green apple. Brewed coffee has amazing body, and look for flavors of black cherry and mulling spices at more developed roast levels. Espresso has rich chocolate notes and surprising citric brightness. City to Full City+. Single Origin Espresso. Learn More
Parigi has the most Indo character of the group. A thick, viscous body holds flavors of molasses, fresh green herb, aromatic wood, and bittersweet chocolate in place. Acidity is relatively low, but still malic none-the-less. Its a clear profile with a clean finish that separates it from other Indonesian coffees. City+ to Full City+. Single Origin Espresso. Learn More
This washed Java has clean expressions of fruit and sweetness - orange, tangerine, burned sugar, and cacao. Acidity is tartaric, and well-integrated. Roasted barley, black tea, and stone fruit skins are particularly prominent in City/City+ roasts. City to Full City. Learn More