A CUP OF JAVA
Java coffee is a wet processed (washed) coffee grown on the Ijen Plateau, at the eastern end of Java, at an altitude of more than 1,400 meters. The coffee is primarily grown on large estates built by the Dutch in the 18th century. The finest Java coffee comes from five large (PTPN) estates established by the Dutch government in the 18th . These are Blawan (also spelled Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas and Tugosari, covering more than 4,000 hectares.
The Production Estates
± 900 – 1.500 m
± 1.500 mt
± 1.100 – 1.600 m
± 1.400 mt
± 651 – 1.551 m
± 350 mt
± 750 – 1.550 m
± 350 mt
The coffee is handpicked, wet processed and sun dried. The processing is still very much the same as the processing initially developed by the Dutch. Nowadays almost everybody uses the term Wet Processing (or WP). Some people are still using the old Dutch name “WIB” or “West Indische Bereiding”. It indicates way of processing developed at that time in the western part of Indonesia. In the Eastern Parts of Indonesia the Dutch used the Dry Processing (DP) which is still known as “Oost Indische Bereiding” or “OIB”.
A fine Java coffee has a low-toned richness that is typical of Indonesian and New Guinea coffees, but with a full body that is clean and thick, and a medium acidity (brighter than New Guinea coffee) along with earthy qualities, but less earthy than some other Indonesian coffees such as Sulawesi and Sumatra.
What We Offer
We can offer Java arabica with several specifications and origins:
# Ex PTPN, private estates or smallholders
# Grade 1 (max. 11 defects per 300 g)
# Conventional or Certified UTZ, EU Organic and/or USDA Organic