Are All Indonesian Coffee Beans Full-Bodied? West Java Coffee Beans' Chocolate-like Viscous Richness

FrontStreet Coffee - Introduction to Indonesia West Java Coffee

Indonesia West Java - Ammanie Estate

Origin: Mont Tikukur Mountain

Altitude: 1400-1600m

Flowering Period: March-May, September-November

Production Year: 2015

Processing Method: Honey Process

Cupping Score: 92 points

Flavor Profile: Strong fruity aroma, with plum and jackfruit flavors, clean and sweet aftertaste.

Regional Culture

Java coffee is produced on the island of Java in Indonesia and belongs to the Arabica coffee species. After roasting, it has extremely strong bitterness but very light aroma, with no acidity. The bitterness and richness of Java coffee, combined with the sweet richness of chocolate syrup, make Java coffee more mellow and smooth, very popular among women!

Coffees produced in Indonesia generally do not bear the name "Indonesia" but are directly named after the island, such as Java, Sumatra, etc.

World coffee is divided into two major series: one is the "hard" coffee represented by Brazil, with strong flavors; the other is the "soft" coffee represented by Java coffee, with light and fragrant taste. The difference lies in the altitude of the origin and cultivation methods. Coffee planted in the red soil of hills is relatively extensive, while Java is produced in the black soil of mountains with intensive cultivation.

Aromatic, rich, with fruit flavors, the taste is perfectly abundant. Java coffee has a wonderful fruity flavor, with a taste of blackberry and grapefruit, making it a favorite among many coffee connoisseurs. This coffee has excellent medium purity, with a crisp and refreshing taste. The flavor is fresh and most suitable for making iced coffee in summer. When tasting this coffee, if paired with acidic fruits like pomelo, it will surely give you the best coffee experience. "Not quite like coffee, but more like fruit tea" is a common feeling many people have about this light-roasted Java coffee.

In addition to having obvious and charming fruit acidity, because most Java coffee comes from small coffee farmers, planted in various different environments, encountering different climates and rainfall each year, it brings various distinctive and unique personalities. Take the AAPlus grade "Kenya AA+ Samburu" as an example: the 2001 Samburu has a rich black plum aroma, with not high acidity and thick taste; while the newly harvested Samburu in the winter of 2002 presents a completely different flavor, mulberry berries and green plums, accompanied by a little Southeast Asian spice (Spicy) taste, with a green tea fragrance in the aftertaste. The acidity is slightly higher than the previous year, and the taste remains rich. The common Pu Si taste is not rich, but has a bright flavor like fruit, some with spice flavor, some with red wine aroma. Pu Si is just like this, full of expectations and surprises for coffee lovers!

Knowledge Point: In the 1860s and 1870s, the coffee leaf rust epidemic destroyed Indonesia's coffee market and led the Dutch to abandon many plantations. With the collapse of plantations, workers occupied small plots of land and eventually replanted coffee with Robusta coffee and various disease-resistant Arabica hybrid varieties.

In Summary

FrontStreet Coffee is a specialized coffee research center, happy to share coffee knowledge with everyone. Our unreserved sharing is only to let more friends fall in love with coffee, and every month we have 3 low-discount coffee activities. The reason is that FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price, which has also been the principle of FrontStreet Coffee for the past 6 years!

Important Notice :

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