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Indonesia West Java Coffee Flavor Profile and Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange, please follow Coffee Workshop (WeChat official account cafe_style). Indonesia West Java - Coffee beans are picked from branches and separated from the fruit, then washed and subsequently dried. Coffee beans are diserok every hour to ensure even drying, including at midnight. It is during the night that this becomes very important because high humidity transforms the coffee, says Alyev.

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

West Java, Indonesia

Coffee beans are picked from the branches and separated from the fruit, then washed and immediately dried. The coffee beans are turned every hour to ensure even drying, including at midnight. "This is particularly important at night due to high humidity," said Ariyev from Coffee Works (August 5, 2014) — translated from Indonesian original 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 Farmer Cooperative sells raw Aromanis coffee beans for 130,000-150,000 rupiah per kilogram, while Coffee Works offers them at a retail price of 80,000 rupiah per 200-gram pack.

Product Information:

Manufacturer: Coffee Workshop
Address: FrontStreet Coffee, Bao'an Qianjie Street, Dongshankou, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Indonesia
Roast Degree: Light roast

Hand Brew West Java

15g of coffee, medium grind (Fuji ghost tooth blade #4), V60 dripper, 88-89°C water temperature. First pour with 30g water, bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to half, then slowly pour to 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

West Java Honey Processing Aromanis

Origin Details:

Country: Indonesia
Estate: Aromanis
Region: Mount Tangkuban Perahu
Roast Level: Light roast
Processing Method: Honey processing

West Java Province is a first-level administrative division in Indonesia, located in the western part of Java Island. It faces 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, hot and humid year-round. The plains along the northern coast have the highest temperatures, while mountainous areas are much cooler. High humidity often creates a debilitating 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 highland area 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 fertilizes the land.

Aromanis is a traditional Indonesian sweet snack made from basic ingredients of flour and sugar. Here, Aromanis is used to name this coffee, indicating 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 through the natural method can present such distinctive flavors. Of course, this flavor is not widely recognized in West Java, Indonesia.

Coffee Details

Region: Mount Tangkuban Perahu, Indonesia
Altitude: 1400-1600 meters
Roast Level: Light
Processing Method: Honey processing

FrontStreet Coffee's Flavor Description: Intense fruit aroma, with plum and jackfruit flavors, clean and sweet aftertaste.

FrontStreet Coffee's Cupping Notes: Complex floral notes on entry, tropical fruit flavors reminiscent of mango and jackfruit on the palate, rich and smooth mouthfeel, long-lasting aftertaste.

West Java Honey Processing

This honey-processed Aromanis from West Java, Indonesia, 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 completely different Indonesian coffee.

Farmers used the simplest hot water infusion method to brew their coffee for us.

Careful cultivation and processing.

Allowed the coffee flavors to break free from the established framework of Indonesian coffee.

Fruit sweetness, lemon aroma, and even floral notes.

All boldly presented in different varieties.

Truly subverted our perception of what Indonesian coffee should be — bitter and rich.

Honey Processing

Honey processing, also known as Honey Process or Miel Process, produces what's called Honey Coffee. Coffee estates in Costa Rica, Panama, Guatemala, and other regions have adopted this processing method. So-called honey processing refers to the production process of drying green beans with the mucilage still attached. 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 areas, this direct drying method was developed.

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 leaving the parchment — this parchment is the core of honey processing. The parchment contains rich sugars and acids, which slowly penetrate 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 of the coffee decreases somewhat, it increases sweetness and caramel flavors. According to different degrees of honey processing, honey-processed coffee is divided into yellow honey, red honey, and black honey processing. The advantage of honey processing is that it best preserves the original sweet flavors of ripe coffee fruit, presenting coffee with elegant brown sugar flavors and nut sweetness, while berry flavors support a red wine-like aroma base, making it considered a very elegant product.

Varieties: Jember, S-795
Altitude: 1400-1600 meters
FrontStreet Coffee's Cupping Notes: Fruity aroma, plum, jackfruit flavors, sweet aftertaste