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Indonesia West Java Coffee Pour Over Data & Brewing Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange community. Follow Coffee Workshop (WeChat official account: cafe_style). Pour over West Java coffee. Use 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g total. Avoid the tail end of the extraction.

West Java Honey Processing Aromanis Coffee Beans

For professional barista discussions, please follow Coffee Workshop (WeChat official account: cafe_style).

West Java Hand Brew Recipe

15g coffee grounds, medium grind (Fuji ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour 30g water and bloom for 27 seconds. Then pour to 105g and wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Discard the tail end. 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 process

West Java Province is a first-level administrative division of Indonesia, located in the western part of Java Island. It borders the Java Sea to the north and the Indian Ocean to the south, including offshore islands. The area covers 46,300 square kilometers. Java has a tropical rainforest climate, remaining hot and humid year-round. The plain areas along the northern coast experience the highest temperatures, while mountainous regions are much cooler. High humidity often creates a challenging climate.

From November to March 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). Java's soil is very fertile because volcanic ash periodically enriches the land.

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

Coffee Origin Information

Region: Mount Tangkuban Perahu, Indonesia

Altitude: 1,400-1,600 meters

Roast Level: Light

Processing Method: Honey process

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, smooth and rich mouthfeel, long-lasting aftertaste.

West Java Honey Processing

Indonesia's West Java Aromanis honey process scores as high as 92 points in cupping. The English name of this bean, Aromanis, means "sweet mango" in Indonesian.

At the estate, we personally tasted distinctly different Indonesian coffees.

The farmers brewed their coffee for us using the simplest hot water infusion method.

Careful cultivation and processing

Allow the coffee's flavor to break free from the established framework of Indonesian coffee.

Fruit sweetness, lemon aroma, and even floral notes

Are all strongly presented in different varieties.

It truly subverted our perception of Indonesian coffee as merely bitter and rich.

Honey Processing

The honey processing method, called Honey Process or Miel Process, produces what is known as Honey Coffee. Coffee plantations in Costa Rica, Panama, and Guatemala have adopted this processing method. The so-called honey process refers to the production process of drying raw beans with the mucilage intact. After removing the outer pulp from coffee beans, a layer of viscous, gelatinous substance remains. Traditional washed processing uses water to wash it away, but due to water resource limitations in some high-altitude areas, this direct drying method was born.

Honey processing is a relatively complex, time-consuming, and difficult processing method. The first step is to select high-quality fruits, then remove the pulp while keeping the parchment, which is the core of honey processing. The parchment contains rich sugars and acids, and during the drying process, these sweet and acidic flavors slowly penetrate the coffee beans. The second step is drying, which is also the most important condition for producing high-quality coffee beans.

The honey processing method allows coffee to retain the cleanliness of washed processing. Although the brightness of the coffee decreases, it increases sweetness and caramel notes. According to the degree of honey processing, honey-processed coffee is 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, giving the coffee elegant brown sugar notes and nut sweetness, while berry flavors support a red wine-like aroma foundation, considered a very elegant product.

Additional Information

Varieties: Jember, S-795

Altitude: 1,400-1,600 meters

Flavor: Fruity aroma, plum, jackfruit flavors, sweet aftertaste

Origin: West Java, Indonesia

Coffee beans are picked from branches and separated from the fruit, then washed and immediately dried. The coffee beans are "diserok" (turned) every hour to ensure even drying, including at midnight. "It's during the night that this is very important because of the high humidity," says Ariev of the 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 the coffee shop offers them at a retail price of 80,000 rupiah per 200-gram package.