How Many Coffee Regions Are There in Java, Indonesia? What's the Flavor Profile of Indonesian Java Coffee?

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When mentioning Indonesia's specialty coffee regions, Sumatra is undoubtedly the first that comes to mind. In addition to Mandheling from Sumatra, FrontStreet Coffee also offers coffee beans from another specialty coffee region in West Java. This coffee bean differs significantly from the Indonesian coffee flavors many people are familiar with. It lacks herbal and spicy aromas; instead, it offers more delicate tropical fruit acidity. In this article, FrontStreet Coffee introduces this coffee bean from West Java, Indonesia.

Coffee Region Introduction

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 offshore islands. Covering an area of 46,300 square kilometers, Java has a tropical rainforest climate, remaining 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 debilitating weather conditions. From November to March of the following year is the northwest monsoon period, characterized by rainy and cloudy weather; 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), with a minimum of 23°C (74°F). In the highlands of Tosari (elevation 1,735 meters [5,692 feet]), the average temperature ranges from 22°C to 8°C (72°F to 47°F). Java's soil is extremely fertile due to periodic enrichment from volcanic ash.

Java holds an extremely important position in coffee history. Unlike most other Indonesian coffees grown on small farms and initially processed, Java Arabica coffee grows on large farms or plantations, mostly operated by the government, all using modern wet processing methods. The variety belongs to S795, locally called Jember, and is artificially cultivated. FrontStreet Coffee chose to offer this coffee bean because it can represent the refined aroma of the Java region, with relatively soft acidity, delicate mouthfeel, and good balance. The fragrance and acidity of Java coffee surpass those from Sumatra and Sulawesi islands.

Coffee Cultivation History

Mocha coffee spread to India around 1600 and was planted in Ceylon in 1658, but never yielded good harvests. In 1699, the Netherlands introduced coffee cultivation from India to Java Island, and in 1711, the first batch of seedlings was exported to the Dutch East India Company in Europe (abbreviated as VOC, Vereeningde Oost-Indische, established in 1602). JAVA coffee grown in Indonesia saw exports increase to 60 tons per year within 10 years. Indonesia was the first country besides Yemen and Ethiopia to widely cultivate coffee, and coffee was monopolized by VOC for trade for over 60 years (from 1725 to 1780).

In the early Dutch colonial era, Typica coffee beans were cultivated, with coffee seeds introduced from Ceylon Island (modern-day Sri Lanka). In the 17th century, the Dutch colonial government initially planted coffee in Batavia, extending south to Sukabumi. It spread throughout central and eastern Java, parts of West Java, Sumatra, and Sulawesi, establishing coffee's noble marketing position. Coffee trees from Java Island were exported to the Netherlands in 1711, cultivated in Amsterdam greenhouses, and sent to the Palace of Versailles in France in 1715. Thereafter, the Netherlands and France spread coffee cultivation throughout Asia and the Americas, marking the beginning of New World coffee.

In the late 19th century, Dutch colonists established large coffee plantations in the Ijen Plateau of eastern Java. In the 1920s, small farmers throughout Indonesia began growing coffee as a cash crop. However, disaster struck in 1876 when coffee leaf rust swept through Indonesia, destroying most of the Typica varieties.

In the late 1880s, most coffee plantations were destroyed by pests and diseases, with this plague spreading to central and eastern Java. In the early 20th century, Arabica coffee was severely damaged by leaf rust, destroying most of the Dutch coffee variety system. Consequently, the Indonesian Coffee and Cocoa Research Institute (abbreviated as ICCRI) was established in 1911, continuing the knowledge base of coffee trees and cocoa cultivation introduced by the Dutch in the 16th century. ICCRI pioneered coffee and cocoa research activities, holding national authorization to implement coffee and cocoa R&D activities, conducting research to produce innovative technologies applicable from farms to coffee and cocoa processing fields. Its expertise far surpasses the SCAA Association, making it a world-recognized international research institution.

ICCRI serves coffee and cocoa farmers, aiming to solve persistent problems and strengthen technology transfer. Composed of over 300 staff members involved in three main responsibilities: research and service, commercial and support personnel. There are 36 researchers, including 12 PhDs, 7 master's degree holders, and 17 college researchers. Researchers are classified as 11 principal research scientists, 9 research scientists, 11 associate scientists, and 5 assistant scientists. ICCRI provides relevant data and information to small farmers, private and real estate companies, national and regional governments, associations, and other stakeholders.

Java Coffee is cultivated on nationalized independent estates and strongly promotes new Arabica coffee bean varieties. These new varieties are distributed to small farmers through government and various development projects. Over 90% of Indonesian coffee is grown on small farms with less than 1 hectare per farmer. Most production is organic cultivation, with 19 farmer cooperatives and exporters obtaining international certification for organic coffee market. More than 20 Arabica coffee varieties are commercially cultivated in Indonesia, which can be roughly divided into six major categories:

Typica is the original variety introduced by the Dutch. Most Typica varieties were destroyed in the late 1880s when coffee leaf rust swept through Indonesia. However, Typica mutant varieties Bergandal and Sidikalang can still be found in high-altitude areas of Sumatra.

Hibrido de Timor (HDT), also known as "Tim Tim," is a hybrid of Arabica and Robusta. It appears to be a single coffee variety from 1917-1918, planted in Aceh in 1979.

Linie S: This lineage originally evolved from Bourbon in India. The most common are S-288 and S-795, often found in Aceh Province, Flores, and Lindong.

Ethiopian lines include Rambung and Abyssinia, varieties brought to Java in 1928. Continuously cultivated in Aceh. Another group of Ethiopian varieties discovered in Sumatra is called "USDA," introduced to Indonesia in the 1950s.

Caturra variety: Caturra is a Bourbon mutant coffee originating from Brazil.

Catimor: A crossbreed of Arabica and Robusta developed to enhance flavor. There are many types of Catimor, including one named "Ateng-Jaluk" currently being researched for its suitability for cultivation in Aceh and its potential for excellent cupping scores.

FrontStreet Coffee: Honey Processed West Java Coffee Beans

Country: Indonesia
Region: West Java, Mount Tenggale
Estate: Ameni Estate
Altitude: 1400-1600 meters
Variety: Jember
Processing Method: Honey Process

Coffee Variety

S795 is locally known as Jemner, with beans displaying a blue-green color. Its natural variation originates from S288, which was initially an excellent hybrid variety cultivated in India in 1946. The predecessor of S288 was S26, named after the hybridization of S288 (first generation) with Typica. Because the first generation of S288 beans was a hybrid of Arabica and Liberica, it always retained the earthy taste of Liberica. Indian botanists then hybridized the first generation S288 with the Kent variety (a hybrid of first-generation S288 with Typica) and the second-generation S288 to create the current S795.

The S795 cultivated in West Java was introduced by the Jember Coffee Research Center in East Java, which imported local varieties from India and distributed them to Java farmers for cultivation. Therefore, local Java farmers directly call S795 "Jember."

Processing Method

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 retaining the endocarp. Here, the endocarp is the core of honey processing. The endocarp is rich in sugar and acidity, and during the drying process, sweetness and acidity gradually permeate into the coffee beans. The second step is drying, which is also the most important condition for producing high-quality coffee beans. The honey processing method 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.

FrontStreet Coffee Roasting Parameters

FrontStreet Coffee's roasters noticed that West Java green beans have high density, so heat adjustment must be particularly careful. To highlight fruit flavors and sweetness, medium roasting is chosen, which can fully express the uniqueness of the green beans. After one minute, the initial heat will be relatively high, until the early dehydration stage when heat is adjusted early, making the coffee's taste and aroma uniform.

FrontStreet Coffee Cupping Report

Through cupping, FrontStreet Coffee found that the main characteristic of this Java coffee lies in its complex sweetness and fruit aroma. Compared to African Yirgacheffe, which is also known for its floral notes, more pronounced fruit flavors are its main characteristic. Its flavor profile leans toward tropical fruits with heavier tastes like mango and jackfruit, complex and steady, while the unique honey processing method brings subtle red wine notes.

FrontStreet Coffee Brewing Recommendations

Water Temperature: 90-91°C
Grind Size: EK43s setting 10 (fine sugar size / 20号筛碗筛粉到80%)
Coffee-to-Water Ratio: 1:15
Coffee Amount: 15 grams

FrontStreet Coffee Brewing Method:

First, pour 30g of water for a 30-second bloom, then pour 95g more (scale shows around 125g), completing the pour in about 1 minute. When the water level drops to 2/3 of the coffee bed, pour the remaining 100g (scale shows around 225g), completing in about 1 minute 40 seconds. At 2'00", the drip filtration is complete; remove the filter cone to finish extraction.

Brewing Flavor: Very rich tropical fruit flavors, sweetness from fruits like mango and jackfruit, with fermented red wine notes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473