What is the Flavor Profile of Indonesia Arumanis Honey-Processed West Java S795 Variety? Java Coffee Flavors

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What is the Flavor Profile of Indonesian Arumanis Honey Process West Java S795 Variety? What are the Flavor Characteristics of Java Coffee?

Java Arabica coffee, unlike most other Indonesian coffees that grow on small farms for preliminary processing, is cultivated on large farms or plantations, mostly operated by the government, using modern wet processing methods. Java produces refined, aromatic coffee with relatively low acidity, delicate mouthfeel, and good balance. The coffee is hand-picked and sorted, preserving only mature fruits. During processing, the fruit pulp is removed while retaining the mucilage, then placed in greenhouses for sun-drying for 21 days. Every 30 minutes, the beans are turned to ensure even drying. The beans undergo manual washing and screening to remove defects, then rest for 15 days before packaging.

Variety Origin: S795 = S288 / Kent (((S288(S26) x Typica)/Arabica x Liberica)). Java holds an extremely important position in coffee history.

Origin: Indonesia - Mont Tikukur

Region: West Java

Altitude: 1400 - 1600m

Variety: Lini S795

Harvest: Hand-picked

Soil: Volcanic black soil with numerous trace nutrients

Processing: Sundried & Honey Process

Flowering Period: March to May, September to November

Flavor Profile:

Upon brewing, the coffee reveals complex floral aromas. The palate experiences tropical fruit flavors reminiscent of mango and jackfruit, with a smooth, rich mouthfeel and a long-lasting sweet aftertaste. The elegant S795 variety is known as Jember in Indonesia. It was introduced to local farmers by the Jember Coffee Research Center in East Java after being imported from India, and Javanese farmers refer to this S795 variety as Jembe.

S795 beans have a blue-green color and high productivity, yielding up to 2,000 kilograms per hectare. The Indonesian Ministry of Agriculture is actively promoting this excellent variety and improving other local varieties. One variety in Sulawesi, Toraja, also contains S795 genetic lineage.

Genetic Heritage and Development:

What about the documentation of S795's original tree species—natural variations and hybrids? According to research verification, S288 is an outstanding hybrid variety cultivated in India in 1946. The combination of India's S288 (second generation) and Kent's variety produced S795, which is disease-resistant, high-yielding, features larger bean grains, and offers delicious flavor. About 70% of the beans are size 17 screen.

The predecessor of S288 came from the S288 lineage (first generation) crossed with Typica, named S26. Because the first generation of S288 had unremarkable bean appearance and carried the wild flavor 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 today's S795. It has strong resistance to leaf rust disease, flavors close to Arabica, with a slightly wild taste. In summary, the S795 variety carries Liberica genetic heritage, but through careful cultivation by Indian botanists, the wild Liberica flavor was successfully eliminated, making the flavor more elegant with strong disease resistance. Many cross-bred hybrid coffees are also sources of wild flavors.

FrontStreet Coffee Brewing Recommendations:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

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

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

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