Java

The beginning of the coffee industry in Indonesia can be traced back to the arrival of Arabica coffee on the shore of Java in 1699. Although the native farmers of Java were the first to cultivate Arabica, it soon spread throughout many provinces of Indonesia. By 1712, years of harvesting provided the first bag of Indonesian coffee to be exported to Amsterdam. Over the years, as exports have grown, so has the reputation of Java coffee.

Javan coffees are usually fully washed, and known for their low acidity and heavy body. We select our Java coffees on the basis of their cup profile – we look for a hearty and rich cup, with a weighty mouthfeel, a full body, and some good flavour notes (often figs, dark molasses and clove).

Ciwidey

  • Region: Ciwidey, West Java
  • Altitude: 1,200 – 1,500 m asl
  • Varieties: Sigararutang, Catimor
  • Processing: Wet Hull
  • Taste Notes: Sweet Ginger, Tamarine, Light Body

Malabar

  • Region: Pengalengan, West Java
  • Altitude: 1,350 m asl
  • Varieties: Sigararutang
  • Processing: Wet Hull
  • Taste Notes: Medium Body, Medium Acidity, Sweet Tangerine, Herbal Complexity

Temanggung

  • Region: Temanggung, Central Java
  • Altitude: 1,200 – 1,500 m asl
  • Varieties: Sigararutang
  • Processing: Wet Hull
  • Taste Notes: Cloves, Berries, Black Tea, Tobacco, Medium Acidity, Medium Body