Nav: Home > Coffee >

Characteristics of West Java Coffee Beans & West Java Coffee Brewing Methods

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional Barista Exchange - Follow Coffee Workshop (Official WeChat Account: cafe_style) Honey processing allows coffee to retain the cleanliness of washed processing. Although the brightness of the coffee decreases, it increases sweetness and caramel flavor. Depending on the degree 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 can best

West Java Honey Processing Aromanis

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

Honey processing allows coffee to retain the cleanliness of washed processing. Although the brightness of the coffee decreases, 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 flavor of coffee cherries, giving the coffee a delicate brown sugar flavor and nut fruit sweetness, while berry flavors also support red wine-based aromas, making it considered a very elegant product.

Coffee Details

Varieties: Jember, S-795

Altitude: 1400-1600 meters

Flavor: Fruity, plum, jackfruit flavors with a sweet aftertaste

Origin: West Java, Indonesia

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

The coffee processing takes 25-26 days! It's no surprise that Aromanis coffee beans are slightly more expensive than regular coffee beans. The Coffee Farmers' Cooperative sells raw Aromanis coffee beans for 130,000-150,000 rupiah per kilogram, while Transform Coffee offers them at a retail price of 80,000 rupiah per 200g package.

Product Information

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

Brewing Instructions

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

Origin Information

Country: Indonesia

Estate: Aromani

Region: Mount Tangkuban Perahu

Roast Level: Light roast

Processing Method: Honey processing

West Java Province is a first-level administrative division of Indonesia, located in the western part of Java Island. It faces the Java Sea to the north, the Indian Ocean to the south, and includes nearshore islands. The area covers 46,300 square kilometers. Java has a 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 climate conditions.

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 is 22-8°C (72-47°F). Because volcanic ash periodically fertilizes the land, Java's soil is very fertile.

"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 drying method can present such distinctive flavors. Of course, this flavor is not widely recognized in West Java, Indonesia.

Tasting Notes

Region: Mount Tangkuban Perahu, Indonesia

Altitude: 1400-1600 meters

Roast Level: Light

Processing Method: Honey processing

Taste Description: Strong 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, rich and smooth mouthfeel, long-lasting aftertaste.

About West Java Honey Processing

This Indonesian West Java Aromani honey-processed coffee scores as high as 92 points in cupping. The English name of this bean, "Aromanis," is Indonesian for "sweet mango."

At the estate, we personally experienced completely different Indonesian coffee.

The farmers used the simplest hot water infusion method to brew the coffee they grew for us.

Meticulous cultivation and processing

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

Fruit sweetness, lemon fragrance, and even floral notes

were all strongly presented in different varieties,

truly subverting our perception of the rich, bitter, and intense characteristics we previously associated with Indonesian coffee.

Honey Processing Method

Honey processing, also called Honey Process or Miel Process, produces what's known as Honey Coffee. Coffee plantations in Costa Rica, Panama, Guatemala, and other regions have adopted this processing method. So-called honey processing refers to the production process of raw beans being sun-dried with the mucilage remaining. After the outer pulp of the coffee beans is removed, 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 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 leaving the endocarp - this endocarp is the core of honey processing. The endocarp contains rich sugars and acids, and during the drying process, the sweetness and acidity slowly penetrate into the coffee beans. The second step is drying, which is also the most important condition for producing high-quality coffee beans.