[Unique Wet-Hulling Method] What are the characteristics and flavor of Indonesian Java coffee Java/Jember varieties? Java

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【Unique Wet-Hulling Method】What are the characteristics and flavors of Indonesia Java coffee Java/Jember variety? How should Java coffee be brewed?

Most Java coffee is controlled by the Indonesian government, but this particular Java coffee comes from independent smallholder farmers in East Java. Java Island has been growing coffee in low-altitude areas since the late 17th century. In the 19th century, leaf rust disease attacked Java coffee, significantly affecting both production and quality. This misfortune actually drove coffee farmers to start growing coffee at higher altitudes. The fertile volcanic soil and high altitude greatly improved the coffee quality. Although the Indonesian government controls most Java coffee production and promotes single-variety coffee cultivation, there are some independent smallholder farmers in the Ijen Plateau region of East Java who grow different varieties, mainly S795, along with shade trees such as avocado, coral tree, silk tree, and silver wattle.

The elegant S795 is called Jember in Indonesia. It was introduced to Java farmers by the Jember Coffee Research Center in East Java after importing local varieties from India, and Java farmers subsequently named the S795 variety "Jember." S795 beans have a blue-green color and high yield capacity, capable of producing 2,000 kilograms per hectare. The Indonesian Ministry of Agriculture is vigorously promoting this excellent variety and improving other local varieties. One variety in Sulawesi, Toraja, also contains S795 genetic lineage. But what about the research on the origins of S795's native tree species—natural variations and hybrids? According to research, S288 was an excellent hybrid variety developed in India in 1946. It comes from India's S288 (second generation) and a Kent variety mutation, producing the disease-resistant, high-yielding, larger beaned, and delicious S795, with 70% of beans being 17 mesh. The predecessor of S288 came from the S288 lineage (first generation) crossed with Typica, named S26, because the first generation S288 beans were unattractive and carried the strong smell of Liberica. Indian botanists instead used the first generation S288 crossed with Typica to create the Kent variety, which was then crossed with the second generation S288 to become the current S795. It has strong resistance to leaf rust disease, with flavor close to Arabica and a slightly wild taste. Overall, the S795 variety carries Liberica heritage, but through careful cultivation by Indian botanists, they successfully removed the strong Liberica aroma, making the flavor more elegant with strong disease resistance. Many crossbred hybrid coffees are also one source of wild flavors.

Indonesia's unique processing method—wet-hulling—produces a thick, viscous mouthfeel that is deeply loved by Chinese consumers. Java varieties are still grown on Java Island, but due to low production and poor disease resistance, many farms have switched to cultivating new varieties. In appearance, traditional Java beans are quite similar to Typica varieties. The commonly seen Java beans are shorter and more slender (short berry shape), while long berry Java varieties are even rarer. Beyond the rarity of the variety and appearance, what I actually pursue is the cupping flavor, and this Java long berry variety.

El Limoncillo is the English name for Lemon Tree Estate. Since experimental cultivation began in 2001, due to its charming flavor, it has been expanded to cultivation in 5 family estates, but total production remains limited. The process by which the McEwan family obtained this legendary variety was actually quite dramatic. This family's cultivated coffee quality had already established a certain reputation. Their contribution to facilitating the revival of Java cultivation in Central America, allowing the once-lost vanilla flavor of Java to be resurrected, is worthy of everyone's praise and recognition for their contribution to the coffee industry.

Java - Smallholder Garden

Variety: S795 (Typica hybrid arabica) - Typica hybrid Arabica

Producer: Independent smallholder farmers from East Java

Altitude: 900-1600m

Processing Method: Wet-hulling

Flavor Description: Smooth and rich mouthfeel, with herbal, ginseng, smoked plum, and tropical fruit flavors

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 grind setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g coffee grounds. First pour with 25g water for a 25-second bloom. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour can help extend the extraction time.

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