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Introduction to the Flavor Profile of West Java Coffee Beans and the Taste Description of Java Honey-processed Coffee Beans for Pour-over Brewing

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, The second largest island of the Indonesian archipelago, Sumatra, is Indonesia's petroleum industry center, and the island's rubber and timber are also famous export commodities. However, Sumatra's coffee is even more remarkable, similar to Java coffee but with slightly heavier beans. Mandheling

When it comes to Indonesian coffee, its rich and mellow coffee flavor is truly unforgettable. Among Indonesian coffees, Mandheling coffee has become synonymous with Indonesian coffee. FrontStreet Coffee is a true fan of Indonesian coffee. Many friends who have visited FrontStreet Coffee will notice that among the Indonesian coffees offered by Frontsteet, there are 5 coffee beans from Sumatra's Mandheling region: Frontsteet Gold Mandheling, Frontsteet Tiger Mandheling, Frontsteet Aged Mandheling, Frontsteet Lintong Mandheling, and Frontsteet Natural Mandheling. In addition to these 5 Frontsteet Mandheling coffees, Frontsteet also offers a coffee bean from West Java, Indonesia. This coffee bean has a completely different flavor profile from what many people expect from Indonesian coffee. It lacks the herbal and spicy rich coffee flavors; instead, it offers more gentle tropical fruit acidity. Next, FrontStreet Coffee will introduce this Frontsteet West Java coffee bean.

FrontStreet Coffee: Indonesia West Java Aromanis Coffee Bean

Region: Mount Tangkuban Perahu, West Java
Altitude: 1400-1600m
Variety: S795 Jember
Processing Method: Natural Honey Process

Coffee Growing Region

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 has a tropical rainforest climate, remaining hot and humid throughout the year. The plain areas along the northern coast have the highest temperatures, while mountainous regions 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 days; 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. In the inland highlands of Tosari (elevation 1,735 meters [5,692 feet]), the average temperature ranges from 22°C to 28°C. Because volcanic ash periodically fertilizes the land, Java's soil is very fertile.

The Origin of This West Java Coffee Bean's Name

Aromanis is a traditional Indonesian sweet snack made from basic ingredients of flour and sugar. Using Aromanis to name this coffee indicates that this Frontsteet West Java coffee bean has a cotton candy-like texture. However, the coffee beans come from Ciwidey Garut in West Java. Actually, no special coffee seeds are used, but coffee processed using the natural method can present such a distinctive taste. Of course, this flavor is not widely recognized in West Java, Indonesia.

West Java Coffee Bean Variety

The variety of this astonishing coffee bean is S795. S795 is called Jember in Indonesia. It was introduced to local Javanese farmers by the Jember Coffee Research Center in East Java after being imported from India, and Javanese farmers directly call this S795 variety Jember.

S795 beans have a blue-green color, and their natural variation originates from S288. S288 was originally an excellent hybrid variety cultivated in India in 1946. The predecessor of S288 was S26, named after being hybridized from S288 (first generation) and Typica. Because the first generation of S288 beans was a hybrid of Arabica and Liberica, they always carried the earthy taste of Liberica. Indian botanists then hybridized the first generation S288 with the Kent variety (a hybrid of the first generation S288 and Typica) and the second generation S288 to create the current S795.

The current S795 variety carries Liberica lineage, but through careful cultivation by Indian botanists, its flavor is more elegant. At the same time, due to its inherited characteristics of strong disease resistance and high yield, both Indonesian and Indian governments have been actively promoting the cultivation of this variety in recent years. From the complex ancestry of S795, it can be seen that this is an artificially selected hybrid variety with Typica and Liberica lineage in its blood. Years of careful breeding have created its current unique flavor.

Coffee Bean Processing Method

This Frontsteet West Java coffee bean uses hand-picking to ensure the stability of the fruit. After picking, the outer skin is removed, and sun-drying is performed while retaining the pulp, which is what we call natural + honey processing. After about one month of sun-drying, washing and other treatments are carried out. Next, the beans need to be stored for about half a month before packaging. Natural + honey processing, this entire complex and high-risk process has the sole purpose of creating a more complex and full flavor profile, reflecting the wonderful experience brought by the complex lineage of this Frontsteet West Java coffee bean. FrontStreet Coffee believes that honey-processed coffee beans have better flavor, with balanced acidity and sweetness. At the same time, because of the sun-drying process similar to natural processing, the aroma of the coffee beans themselves is also amplified, with a rich mellow taste.

How FrontStreet Coffee Roasts Frontsteet West Java Coffee Beans?

Frontsteet's roaster observed that the green beans of Frontsteet West Java coffee have high density, so heat adjustment must be particularly careful. Moreover, to highlight the fruit flavors and sweetness, Frontsteet's roaster decided to use medium roasting to fully express the uniqueness of the green beans. After 1 minute, the initial heat will be relatively high until the heat is adjusted early in the dehydration phase, making the coffee's taste and aroma uniform.

When the roaster temperature reaches 200°C, add the beans with the air vent set to 3. After 1 minute of steaming, adjust the heat to 160°C, keeping the air vent unchanged. When the roaster temperature reaches 165°C, adjust the heat again, reducing it to 130°C. At 5 minutes 35 seconds, the temperature reaches 152°C, the bean surface turns yellow, the grassy smell completely disappears, dehydration is complete, and the air vent is adjusted to 4.

At the 9-minute mark, ugly wrinkles and black spots appear on the bean surface, and the obvious toast aroma turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9 minutes 21 seconds, first crack begins. Keep the small heat unchanged, open the air vent fully to 5 (adjust heat very carefully, not too small to stop the cracking sound). At 198.6°C, remove from the roaster.

Frontsteet Indonesian West Java Coffee Bean Frontsteet Cupping Report

Dry Aroma: Rich floral aroma, dried fruit aroma, and red wine aroma

The acidity is gentle and not bright, maintained beneath various complex fruit flavors,不失优雅.

Given the obvious preserved fruit flavor, the overall profile leans toward richness, with strong texture but not overly heavy.

The main characteristic of this Indonesian West Java coffee bean lies in its complex sweetness and fruit aroma. Compared to African Yirgacheffe, which is also famous for its floral aroma, more pronounced fruit flavors are its main feature. Its flavor profile leans toward tropical fruits with heavier tastes like mango and jackfruit, complex and deep, while the unique honey processing method brings a subtle red wine charm. This Frontsteet Indonesian West Java coffee bean is a typical representative with very prominent sweetness, holding its own even in the global coffee spectrum.

Frontsteet Brewing Parameters for Frontsteet Indonesian West Java Coffee Bean

Water Temperature: 90-91°C
Grind Size: EK43s grinder setting 10 (fine sugar size / 80% retention in #20 sieve cup)
Coffee-to-Water Ratio: 1:15
Coffee Amount: 15 grams

Frontsteet Brewing Method:

In the first stage, pour 30g of water for 30 seconds of blooming, then pour 95g (scale shows about 125g), finishing in about 1 minute. When the water level drops to 2/3 of the coffee bed, pour the remaining 100g (scale shows about 225g), finishing in about 1 minute 40 seconds. At 2'00", the drip filtration is complete, remove the filter cup, and finish extraction.

Frontsteet Indonesian West Java Coffee Bean Brewing Flavor: Very rich tropical fruit flavors, sweetness from fruits like mango and jackfruit, with a fermented sensation of red wine.