Java coffee refers to coffee beans produced in the Indonesian island of Java. The Indonesian phrase Kopi Jawa refers not only to the origin of the coffee, but also to the style of a strong, black, and very sweet coffee. In some countries “Java” can refer to coffee in general. Java coffee is prized as one component in the traditional “Mocha Java” blend, which pairs coffee from Yemen and Java. Java’s Arabica coffee production is centered 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 five largest are Blawan (also spelled Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas and Tugosari, covering in all more than 4,000 hectares. These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off, using the wet process. This results in coffee with good, heavy body and a sweet overall impression. They are sometimes rustic in their flavor profiles, but display a lasting finish. At their best, they are smooth and supple and sometimes have a delicate herbaceous note in the aftertaste. Some estates age a portion of their coffee for up to three years. During this time, the coffee is “monsooned”, by exposing it to warm, moist air during the rainy season. As they age, the beans turn from green to light brown, and the flavor gains strength while losing acidity. These aged coffees are called Old Government, Old Brown or Old Java.
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