Java has been important to the coffee trade for over 300 years, dating back to the early 1700’s when the Dutch East Indies Company first introduced Arabica coffee to Indonesia. The majority of Java’s high-grade coffee is still grown on large, colonial plantations originally established by the Dutch. These estates are mostly located on the Ijen Plateau, where the plants benefit from the mineral rich volcanic soil, proportionate rainfall and humid, subtropical climate. Unlike most Indonesian coffee, Javanese coffee is traditionally washed and is regarded as the cleanest of all Indonesian offerings.

ORIGIN: Java

REGION: East Java Jampit Plantation, Ijen Plateau

ALTITUDE: 1100 to 1500 Meters

CULTIVARE: Typica & Catimor

PROCESS: Washed, tray-dried

ROAST: Medium

BODY: Full

ACIDITY: Low

FLAVOR: Spicy chocolate