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Indonesian Java Arabica coffee is a wet-processed (washed) Arabica coffee that comes from the island of Java. Most of it is grown on the east side in the “Ijen” volcano cluster on the Ijen Plateau at elevations around 1,400 meters.
A good Java coffee exhibits a relatively heavy body compared to the rest of the world, though lighter than some other Indonesian coffees from the surrounding regions. Java coffee has a fairly rustic flavor profile with a lingering finish, herbaceous nuances in the aftertaste, and less acidity. Java Blue is sometimes available but can be spotty in terms of availability.
While the aftertaste of Java may be a bit more pronounced than other Indonesian offerings, it may contain slightly spicy or smoky twists that make it distinctive. Overall it has a sweet impression, with a very smooth and supple flavor.
The finest coffee grown in Java come from the “Dutch Coffee Estates” – plantations on the five largest estates that were established by the Dutch government in the 18th century, when Java was part of the Dutch East Indies, the largest of which encompasses more than 4,000 hectares of coffee plants. These are Blawan, Jampit (or “Djampit” – the biggest producer), Pancoer and Kayumas.
Coffee has been growing in these regions since the 17th century and has been exported worldwide for almost as long.
