Country: Indonesia Process Method: Washed Altitude: 900 - 1500m Tasting Notes: Tobacco, Cinnamon, Oak Advised Brew Method: V60. 20g in, 300g out. Brew time of 3 minutes.
Java, nicknamed “the spice island,” is the fourth-largest island in Indonesia but is home to more than half the country's population.
Coffee on Java is mostly grown on its eastern end, around the Ijen volcano, and harvested between July and September. More recently, Arabica has been planted in West and Central Java, and production is increasing every year.
Thanks in part to its rich soil and abundant rainfall, Indonesia is the world’s third-leading producer and exporter of coffee. Approximately 90 percent of Indonesia’s production is Robusta, with Arabica comprising the remaining 10 percent.
Old Brown Java - also known as Old Brown coffee or Old Government Java - was traditionally used as ballast on sailing ships travelling to Europe in the 16th and 17th Centuries, where the sea water gave the coffee a distinct flavour.
This particular Old Brown Java is grown on the Blawan estate. This state-owned farm benefits from its lofty position, the microclimate on the plateau, and the incredibly rich soil produced by centuries of volcanic activity.
Its mild acidity, heavy-bodied taste and sweetness is attained through a weathering process that can take between 2 and 7 years. The green coffee beans that have been milled but not yet roasted are exposed to the region's moist, warm air throughout the rainy season. The 'monsooning' process results in a strengthening of the coffee's taste and a weakening of the acidity. There is also a distinct colour change from the original green tint of the coffee beans to a light brown colour.
The flavour of these beans is very unique, only similar only to our Indian Monsoon Malabar. A musky aroma is paired with very rustic earthy note – in the cup, you can expect to taste tobacco, cinnamon, and oak. This coffee has a very full body and low acidity, with a long finish that makes it especially impressive.