Characteristics of Java Arabica Coffee

A good Java coffee exhibits: 

* a relatively heavy body, and less acidic.

* rustic in the overall flavor profile

* a lingering finish and herbaceous subtleties in the aftertaste.

A fine Java coffee has a low-toned richness that is typical of Indonesian, but with a full body that is clean and thick, and a medium acidity along with earthy qualities. It often contains a slightly spicy or smoky twist. Java coffee leaves a sweet impression overall, very smooth and supple.

 

Java Arabica Coffee Growing Areas

The finest Java coffee comes from plantations on the five largest estates established by the Dutch government in the 18th century when Java was part of the Dutch East Indies.

The largest coffee estates on Java, encompassing more than 4,000 hectares of coffee plantings, are Djampit, (the biggest producer) Blawan, Pancoer, and Kayumas. Coffee has been growing in this area since the 17th century and has historically been enjoyed by people all around the world. After harvest the coffee fruit (cherry) is fermented and washed using the wet-process, which removes the pulp.