Day 9: Indonesia Old Brown Java

Java Brown coffee, typically referring to coffee grown on the Indonesian island of Java, is unique due to its rich history, distinct flavour profile, and the traditional cultivation methods used in the region. Here’s what sets it apart:

1. Historical Significance

Java is one of the first places outside of Ethiopia and Yemen where coffee was cultivated. Introduced by the Dutch in the 17th century, Java coffee helped establish Indonesia as a key coffee producer and gave rise to the term “Java” as a synonym for coffee worldwide.

2. Unique Flavour Profile

Java Brown coffee is known for its low acidity and earthy, spicy notes, making it smoother and less acidic than many other coffee varieties. Its typical flavour notes include:

• Dark chocolate
• Nutmeg and clove spices
• Woody or herbal undertones
• A full, syrupy body with a pleasant aftertaste

3. Wet-Hulling Process

Java coffee is often processed using a traditional method called wet hulling (Giling Basah). This unique technique, common in Indonesia, involves partially drying the beans before hulling, resulting in the coffee's earthy and complex flavour characteristics.

4. Ideal Growing Conditions

Java’s volcanic soil, tropical climate, and high-altitude plantations create perfect conditions for growing coffee. These factors enhance the richness and depth of the beans' flavour.

5. Aging Tradition

Java coffee is sometimes intentionally aged, a practice dating back to the colonial era when beans were transported long distances. Aged Java coffee develops muted acidity and intensified earthy, spicy flavours, offering a unique, vintage-like experience.

In summary, Java Brown coffee is celebrated for its historical significance, earthy and spicy flavour profile, and the traditional processing techniques that give it its signature smoothness and complexity. It’s a must-try for those who appreciate full-bodied, low-acidity coffees.