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Indonesia West Java Honey Process Estate Ammani Premium Coffee Bean: Grading, Price, Green Beans and Roast Level

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication please follow Coffee Workshop (WeChat public account: cafe_style) Origin: Indonesia Mount Tangkuban Perahu Elevation: 1400-1600 meters Roast Level: Light Processing Method: Honey Process Flavor Description: Strong fruit aroma, with plum and jackfruit flavors, clean and sweet aftertaste. Flavor Profile: Complex floral notes on entry, palate experiences tropical fruit flavors like mango and jackfruit,

West Java Honey Processing Aromanis Coffee

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Coffee Origin Information

Region: Mount Tangkuban Perahu, Indonesia

Altitude: 1,400-1,600 meters

Roast Level: Light roast

Processing Method: Honey processing

Taste Description: Intense fruit aroma with plum and jackfruit flavors, clean and sweet aftertaste.

Flavor Profile: Complex floral notes upon entry, tropical fruit flavors reminiscent of mango and jackfruit on the palate, smooth and rich mouthfeel, long-lasting aftertaste.

West Java Honey Processing

Indonesia's West Java Aromanis honey processing coffee scores an impressive 92 points in cupping. The English name "Aromanis" comes from Indonesian, meaning sweet mango.

At the estate, we experienced completely different Indonesian coffee firsthand. Farmers used the simplest hot water infusion method to brew us their homegrown coffee. Through careful cultivation and processing, the coffee's flavor breaks away from the established stereotypes of Indonesian coffee. Fruit sweetness, lemon fragrance, and even floral notes are all prominently presented in different varieties, truly subverting our perception of bitter, rich flavors.

Hand Brew Instructions

Hand-brewed West Java: 15g coffee grounds, medium grind (Fuji mountain ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

West Java Honey Processing Aromanis

Country: Indonesia

Estate: Aromanis

Region: Mount Tangkuban Perahu

Roast Level: Light roast

Processing Method: Honey processing

Honey Processing

Honey processing, also called Honey Process or Miel Process, produces what's known as Honey Coffee. Coffee plantations in Costa Rica, Panama, and Guatemala have adopted this processing method. So-called honey processing refers to the production process of drying raw beans with their mucilage intact. After removing the outer pulp from coffee beans, there remains a layer of viscous, gelatinous substance. Traditional washed processing would use clean water to wash it away, but due to water resource limitations in some high-altitude regions, this direct drying method was developed.

Honey processing is a relatively complex, time-consuming, and difficult processing method. The first step is selecting high-quality fruits, then removing the pulp while leaving the parchment - this is the core of honey processing. The parchment contains abundant sugars and acids, which slowly permeate into the coffee beans during the drying process. The second step is drying, which is also the most important condition for producing high-quality coffee beans.

Honey processing allows coffee to retain the cleanliness of washed processing. Although the brightness decreases somewhat, it increases sweetness and caramel flavors. According to different degrees of honey processing, honey-processed coffees are divided into yellow honey, red honey, and black honey. The advantage of honey processing is that it best preserves the original sweet flavors of ripe coffee fruits, presenting the coffee with subtle brown sugar flavors and nut kernel sweetness, while berry flavors support red wine-toned aromas, making it considered a very elegant product.

Additional Information

Varieties: Jember, S-795

Altitude: 1,400-1,600 meters

Flavor: Fruit aroma, plum, jackfruit flavors, clean sweet aftertaste

West Java, Indonesia

West Java Province is a first-level administrative division of Indonesia. Located in the western section of Java Island, it faces the Java Sea to the north and the Indian Ocean to the south, including nearshore islands. The area covers 46,300 square kilometers. Java's climate type is tropical rainforest climate, hot and humid year-round. The plain areas along the northern coast have the highest temperatures, while mountainous areas are much cooler. High humidity often creates debilitating weather conditions.

From November to March of the following year is the northwest monsoon period, with more rain and clouds; from April to October is the southeast monsoon period, with more sunny days and less rainfall. Jakarta's average annual rainfall is about 1,760 millimeters (69 inches). Jakarta's average daily high temperature is 30°C (86°F), with a low of 23°C (74°F). In the inland highlands of Tosari (elevation 1,735 meters [5,692 feet]), the average temperature ranges from 22-8°C (72-47°F). Because volcanic ash periodically fertilizes the land, Java's soil is very fertile.

"Aromanis" is a unique traditional Indonesian sweet snack made from basic ingredients of flour and sugar. Using Aromanis to name this coffee indicates that these coffee beans have a cotton candy-like texture. However, the coffee beans come from Ciwidey Garut in West Java. Actually, no special coffee seeds are used, but coffee processed through the natural drying method can present such distinctive flavors. Of course, this flavor is not widely recognized in West Java, Indonesia.

Coffee beans are picked from branches and separated from the fruit, then rinsed and immediately dried. The coffee beans are "diserok" (turned) every hour for even drying, including at midnight. "This is very important at night because of high humidity," said Ariyev of Transform Coffee (August 5, 2014) - translated from the original Indonesian text.

The coffee processing takes 25-26 days! It's not surprising that Aromanis coffee beans are slightly more expensive than regular coffee beans. The coffee farmers' cooperative sells Aromanis raw coffee beans for 130,000-150,000 rupiah per kilogram, while Transform Coffee offers them at a retail price of 80,000 rupiah per 200-gram package.