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The History of Java Coffee

Java coffee was brought to Indonesia by the Dutch around 1696, and it has a cultivation history of over 300 years to date.

85% of Java coffee is grown in the volcanic terrain with complex topography near Ijen in eastern Java. The suitable altitude range for coffee production is 3,000 to 6,000 feet. Java Arabica coffee is concentrated in the Ijen highlands, planted at altitudes exceeding 1,400 meters at the eastern end of Java.

In the late 1880s, a rust disease spread like a plague in the Sukabumi area, destroying most coffee plantations. At that time, the Dutch initially replaced Arabica with Liberica (a tough but not very flavorful coffee), and later switched to Robusta, which has high yield, can be cultivated at mid-low altitudes, and has strong disease resistance. It wasn't until Java authorities successfully bred Arabica trees again that the focus of Java coffee gradually shifted from eastern Java to the current central region. Compared to the total quantity of Robusta, Java's Arabica is only a small portion. The five main production areas are Blawan (also spelled as Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas, and Tugosari, with a planting area exceeding 4,000 square kilometers.

Processing and Flavor Profile

All Java coffee is processed using the wet method. Java coffee is a special coffee that possesses the rich body and concentration characteristics typical of Asian coffees, yet lacks the earthy notes and musty flavors commonly found in Sumatran, Sulawesi, and Balinese coffees. It exhibits delicate acidity with natural herbal and spicy aromas, hints of sorghum fragrance, grain-like sweetness reminiscent of syrup, and subtle tobacco notes. Sometimes, faint herbal notes linger in the aftertaste.

Drinking Java coffee best exemplifies the experience of "sweetness after bitterness." With most coffees, bitterness can only be detected in the first few sips, and once the palate adapts to the slight bitterness, it's no longer perceived as bitter. However, Java coffee uses bitterness to enhance sweetness, with each sip's bitterness clearly defined, leading to a deep and powerful aftertaste compared to any other coffee. Nevertheless, due to issues during the drying phase of raw bean processing and storage conditions, Java coffee's flavor can be inconsistent, meaning not all Java coffee beans can exhibit the flavor characteristics described above.

Java's Coffee Heritage

The world's only universally recognized perfect blend is composed of Java coffee blended with the finest Yemen Mocha coffee. Before Java was affected by the rust disease, Java beans, with their unique flavor profile blended with Yemen Mocha coffee, were praised as the most complete and perfectly matched combination. With its wine-like aroma, brew-like richness, delicate fruit acidity, fructose-like fruit fragrance, and pure, thick throat-coating sensation, it created unforgettable memories for all who tasted it. Although a devastating disaster occurred and the flavor of Mocha Java is no longer as impressive as before, whenever coffee blends are mentioned, people worldwide still recommend the Mocha Java combination, demonstrating how highly they are valued!

Java also produces a small quantity of aged coffee beans. First, the raw beans are exposed to warm, humid air during the rainy season, then stored for 2-3 years to age. The raw beans' color changes from green to light brown, and their flavor gains body and viscosity while losing acidity. These aged coffees are known as Old Government, Old Brown, or Old Java.

Java is also a source of kopi luwak (commonly known as civet coffee), the world's most expensive coffee. Through the consumption and digestive process by the Asian palm civet, this coffee undergoes a unique transformation that creates an unparalleled specialty coffee. Due to its scarce production and special processing method, it has become the most expensive and distinctive coffee in the world.

Mocha Java (100% Arabica Beans)

Premium Java coffee is produced in the relatively active regions of Indonesia - Sumatra and Sulawesi. The cup profile is smooth and rich, with spicy and nutty dry aromas, finishing with milk chocolate notes.

• Origin: Java, Indonesia; La Sierra, Colombia; Mandheling, Indonesia
• Variety: Arabica, Typica
• Altitude: 1,400 meters
• Flavor Notes: Caramel aroma, smooth and rich body, milk chocolate finish

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, also providing online services at https://shop104210103.taobao.com

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473