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.
Andes is a clean and balanced cup, sweet sugary flavors melding with bittering bakers chocolate tones. Notes of toffee candy and roasted nuts come through, fading to a cacao flavored finish. Very versatile in the roaster. City+ to Full City+. Single Origin Espresso. Learn More
Java Sunda Kamojang is a great drinking coffee, with dried fruit and complex sugar nuances. Sorghum syrup, golden raisin, walnut, and malic acidity highlight a City+ cup, and the cooling coffee builds bittersweet chocolate aftertaste. City+ to Full City+.
Another wet-process Java, producing a rare cleanliness from this part of the coffee-producing world. Restrained bittersweetness, tart to tannic fruit notes, a blend of black walnut and bittering cocoa. City to Full City.