Introduction to West Java Coffee Region - How to Brew West Java Coffee

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

Aromanis "爱缦妮" - Indonesian Traditional Sweet Delight

Aromanis "爱缦妮" is a traditional sweet snack unique to Indonesia, made from basic ingredients of flour and sugar. Here, Aromanis is used to name this coffee, indicating that these coffee beans have a texture reminiscent of cotton candy. 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 Details

Region: Mount Tangkuban Perahu, Indonesia

Altitude: 1400-1600 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 at entry, tropical fruit flavors reminiscent of mango and jackfruit on the palate, rich and smooth mouthfeel, long-lasting aftertaste.

West Java Honey Processing

Indonesia's West Java Aromani honey processing 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 tasted completely different Indonesian coffee.

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

Careful 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 prominently presented in different varieties,

truly subverting our perception of bitter, rich flavors.

Honey Processing

Honey processing, 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. The so-called honey processing refers to the production process of drying raw beans with mucilage intact. After removing the outer pulp from coffee beans, there remains a layer of viscous, gelatinous substance. Traditional washed processing uses 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 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 coffees are 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 ripe coffee fruits, giving the coffee elegant brown sugar flavors and nut kernel sweetness, while berry flavors support the red wine-toned aroma, making it considered a very elegant product.

Varieties: Jember, S-795

Altitude: 1400-1600 meters

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

West Java, Indonesia

Coffee beans are picked from branches and separated from the fruit, then rinsed and immediately dried. The coffee beans are turned every hour to ensure even drying, including at midnight. "This is very important at night because of the high humidity," said Ariev of Transform Coffee (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 ordinary coffee beans. The Coffee Farmers' Cooperative sells Aromanis raw coffee beans at 130,000-150,000 rupiah per kilogram, while Transform Coffee offers them at a retail price of 80,000 rupiah per 200g package.

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: Roasted coffee beans
Sugar Content: Unsweetened
Origin: Indonesia
Roast Degree: Light roast

Brewing Method

Hand-poured West Java. 15g of coffee, medium grind (Fuji grinder with ghost tooth blade #4), V60 dripper, 88-89°C water temperature. First pour 30g of water for 27 seconds 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: Aromani

Region: Mount Tangkuban Perahu

Roast Level: Light roast

Processing Method: Honey processing

West Java Province is a first-level administrative region in 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 nearshore islands. The area covers 46,300 square kilometers. Java's climate type is tropical rainforest, 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 a debilitating climate.

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 maximum temperature is 30°C (86°F), minimum is 23°C (74°F). In the inland highlands 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473