The monsooning of the Java coffee beans may continue for as long as three years, resulting in a strengthening of the coffee's body and taste, increasing the sweetness and weakening the acidity. These monsooned coffee beans are labeled as Old Java Coffee, Old Government Coffee., or Old Brown Java Coffee. Some of the coffee beans from Java's old estates are aged, or monsooned, a process that exposes the unroasted green coffee beans (milled but not yet roasted) to moist, warm air throughout the rainy season.
Overall, only about ten percent of Indonesia's coffee production is Arabica, but this ten percent includes some of the world's finest gourmet coffees. The old colonial era plantations on Java now grow just a small percentage of the island's coffee, though these revived old estates grow most of the island's premium gourmet Arabica varietal coffee. While most java coffees imported into the United States and Canada are Arabica, the higher price reflects the agricultural situation, where approximately 90% of the coffee crop is Robusta. robusta), a species highly favored for its ability to resist disease, though considered inferior to the finer Arabica coffee beans when it comes to producing a fine cup of brewed coffee with a wide range of flavors and aromas. Arabica) at the time of the rust plague.Īfter the plague the Dutch first planted Liberica ( Coffea liberica) and then Robusta (Coffea canephora var. Java's coffee plants were mostly of the varietal Arabica (Coffea arabica var. This plague occurred first in Sukabumi and then throughout Central Java and areas of East Java. Early Java Coffee Plantation Stocksĭuring the 1880s when the island of Java was leading the world in coffee production, Java's coffee crops were devastated by a rust plague. Coffee has been growing in this area since the 17 th century and has historically been enjoyed by people all around the world.Īfter harvest the coffee fruit (cherry) is fermented and washed using the wet-process, which removes the pulp. The largest coffee estates on Java, encompassing more than 4,000 hectares of coffee plantings, are Djampit, (the biggest producer) Blawan, Pancoer, and Kayumas. The finest Java coffee comes from plantations on the five largest estates established by the Dutch government in the 18 th century when Java was part of the Dutch East Indies. Java coffee leaves a sweet impression overall, very smooth and supple. While the finish of Java may be a bit quicker than some other Indonesian coffees, it often contains a slightly spicy or smoky twist.
JAVA COFFEE FULL
a lingering finish and herbaceous subtleties in the aftertaste.Ī fine Java coffee has a low-toned richness that is typical of Indonesian and New Guinea coffees, but with a full body that is clean and thick, and a medium acidity (brighter than New Guinea coffee) along with earthy qualities, but less earthy than some other Indonesian coffees such as Borneo, Sulawesi and Sumatra.somewhat rustic in the overall flavor profile.a relatively heavy body, though lighter than some other Indonesian coffees and also less acidic.The Indonesian island of Java is not only a prolific agricultural exporter, it's also a beautiful destination for tourists with lush scenic views and a warm and friendly culture.
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