Introduction to the Planting History and Varieties of Indonesian Java Coffee Beans and the Flavor Characteristics of Indonesian Coffee

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 region: West Java. This coffee bean presents a completely different flavor profile from what many people expect of Indonesian coffee. Instead of herbal and spicy notes, it features gentle tropical fruit acidity. 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 nearby islands, covering an area of 46,300 square kilometers. Java's climate is tropical rainforest, remaining hot and humid year-round.

The plains along the northern coast experience 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 cloudy skies; 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 for initial processing, Java's Arabica coffee grows on large farms or plantations, mostly government-operated, using modern methods for washed processing. The variety belongs to S795, locally called Jember, and is artificially cultivated. FrontStreet Coffee selected this coffee bean because it can express the delicate aroma of the Java region, with relatively gentle acidity, fine texture, and good balance. Java coffee's fragrance and acidity surpass those from Sumatra and Sulawesi islands.

Coffee Cultivation History

Mocha coffee was introduced to India around 1600 and planted in Ceylon in 1658, but never achieved good harvests. In 1699, the Dutch introduced coffee cultivation to Java Island from India, and in 1711, the first batch of seedlings was exported to Europe's Dutch East India Company (Dutch abbreviation VOC Vereeningde Oost-Indische, established in 1602). Within 10 years, JAVA coffee cultivation in Indonesia grew exports to 60 tons per year. Indonesia became the first country outside Yemen and Ethiopia to widely cultivate coffee, with VOC monopolizing coffee 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 to central and eastern Java, parts of West Java, Sumatra Island, and Sulawesi Island, initiating the noble marketing of coffee. Coffee trees from Java Island were exported to the Netherlands in 1711, cultivated in Amsterdam greenhouses, and in 1715 sent to the Palace of Versailles in France. Thereafter, the Netherlands and France spread coffee cultivation to Asia and the Americas, which became the New World coffee.

In the late 19th century, Dutch colonists established large coffee plantations in the Ijen Plateau of eastern Java Island. In the 1920s, small farmers throughout Indonesia began planting 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 execute coffee and cocoa R&D activities, conducting research to produce innovative technologies applicable to farm-to-processing sectors for coffee and cocoa. Its professionalism far exceeds 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. It consists of over 300 staff members involved in three main responsibilities: research and services, commercial and support personnel. There are 36 researchers, including 12 PhDs, 7 Master's degrees, and 17 specialized university 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 in nationalized independent estates, vigorously promoting new Arabica coffee bean varieties. These new varieties are distributed to small farmers through government and various development projects. Over 90% of Indonesia's coffee is cultivated on small farms with planting areas of less than 1 hectare per capita. Most production is organic cultivation, with 19 farmer cooperatives and exporters certified for international organic coffee markets. More than 20 Arabica coffee varieties are commercially cultivated in Indonesia, which can be broadly divided into six major categories:

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

Hibrido de Timor (HDT): Also called "Tim Tim," Tim is a hybrid of Arabica and Robusta. It appears to be a single-origin 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: Including Rambung and Abyssinia, varieties brought to Java in 1928. Continuously cultivated in Aceh. Another group of Ethiopian varieties discovered in Sumatra, called "USDA," was introduced to Indonesia in the 1950s.

Caturra variety: Caturra is a Bourbon mutation 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 under research to determine if it's suitable for cultivation in Aceh and can achieve 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

Locally called Jemner, S795 beans have a blue-green color. Their original natural variation comes from S288, which was initially an excellent hybrid variety cultivated in India in 1946. The predecessor of S288 came from the lineage S288 (first generation) crossed with Typica, named S26. Because the first generation of S288 beans was a hybrid of Arabica and Liberica, it always carried Liberica's earthy flavor. Indian botanists then used the first generation S288 and the Kent variety (a hybrid of S288 and Typica) to cross with the second generation S288, creating today's S795.

The S795 cultivated in West Java was introduced to Java farmers from the Jember Coffee Research Center in East Java after importing local varieties from India. 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 mucilage - this mucilage is the core of honey processing. The mucilage contains rich sugars and acids, which gradually permeate 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. The honey process allows coffee to retain the cleanliness of washed processing. Although the brightness decreases somewhat, it increases sweetness and caramel flavor. Depending on the degree of honey processing, honey processed coffee is divided into yellow honey, red honey, and black honey processing.

FrontStreet Coffee Roasting Parameters

FrontStreet Coffee's roaster noted that West Java green beans have high density, so heat adjustment requires special care. To highlight fruit flavors and sweetness, a medium roast is chosen to fully express the uniqueness of the green beans. After 1 minute, the initial heat will be relatively high, adjusting the heat early during the initial dehydration phase to make the coffee's flavor and aroma become uniform.

FrontStreet Coffee Cupping Report

Through cupping, FrontStreet Coffee found that this Java coffee's main characteristic lies in its complex sweetness and fruit aroma. Compared with African Yirgacheffe, which is also famous for floral notes, more pronounced fruit flavors are its main feature. Its flavor profile leans toward heavier tropical fruits like mango and jackfruit, complex and deep, 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/80% passes through #20 sieve)

Coffee-to-Water Ratio: 1:15

Coffee Amount: 15 grams

FrontStreet Coffee Brewing Method:

First, pour 30 grams of water for a 30-second bloom, then pour 95 grams more (scale shows about 125 grams), completing the pour in about 1 minute. When the water level drops to 2/3 of the coffee bed, pour the remaining 100 grams (scale shows about 225 grams), completing in about 1 minute 40 seconds. Complete extraction at 2'00", remove the filter cup.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473