WEST JAVA INDONESIA
A fine Java coffee has low-toned richness that is typical of Indonesian, but with a full body that is clean and thick, and medium acidity along with earthy qualities, but less earthy than some other Indonesian coffee.
Java coffee leaves a sweet impression overall, very smooth and supple.
This is definitely must try!
KNOW THE ROAST
Medium Dark Roast
Flavours: Nutty, Malty, Chocolate, & Bright
Origin: West Java (Pengalengan, Ciwidey, Garut)
Altitude: 1,200m – 1,300m above sea level
Farm: Various smallholder farmers
Varietals: Lini-S, Ateng (Sigarar Utang)
Process: Semi-washed, Wet hulled
Harvest time: May to July
Suitable for: Filter, Drip, & Espresso
Java, the word itself is already synonymous with coffee;
the island has all the essentials to great quality coffee – volcanic soil, highland climate and educated producers.
Coffee faming in West Java is unlike any other regions in Indonesia. Coffee plantations in West Java are managed by State Forest Enterprise of West Java. The government provides forest lands to farmers for coffee production to prevent deforestation. It is thus not unusual to see coffee being grown under Pines and Eucalyptus trees in this region.
West Java Arabica is processed through a traditional semi-washed, wet hulling method where the cherry is pulped, and the mucilage-covered bean in rinsed and sun-dried on patios in parchment form until it reaches about 40 percent moisture. The coffee is then hulled, further sorted, and graded before export.
This coffee is one of our favourites at VIBE, we hope you enjoy it as much as we do!