Day 9: Indonesia, Old Brown Java
Day 9 of the RISE Coffee Countdown Calendar - Indonesia, Old Brown Java Brown
Origin: Indonesia
Location: Java
Altitude: 1,800 masl
Bean: Arabica
Varietals: Mixed
Process: Washed
Tasting notes: Dark chocolate, nutmeg and clove
Why Alice and Ben love it: The smokiest coffee in the calendar with a slight musky taste. This one has been roasted slightly darker than the other coffees, so we'd definitely recommend trying with milk. This coffee should wake you up and get you jumping around the house like Rudolph.
About the coffee:
Java Brown coffee, grown on the Indonesian island of Java, is loved for its rich history, distinctive flavours, and traditional farming methods. Here’s what makes it so special:
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A Coffee with a Story
Java is one of the first places outside Ethiopia and Yemen to grow coffee, thanks to the Dutch who introduced it in the 17th century. It played a big role in making Indonesia a major coffee producer and even gave rise to "Java" as a nickname for coffee around the world! -
What Makes It Taste Unique
Java Brown coffee is known for being smooth and low in acidity, with delicious earthy and spicy flavours. You might notice:- Dark chocolate richness
- Hints of nutmeg and clove
- Woody or herbal undertones
- A full, syrupy feel and a lovely aftertaste
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A Traditional Process
Java coffee is often made using a local method called wet hulling, or Giling Basah in Indonesian. This involves partially drying the beans before removing the fruit, giving the coffee its deep, earthy character and complexity. -
Perfect Growing Conditions
Java’s volcanic soil, tropical climate, and high-altitude farms are ideal for growing coffee. These natural factors add depth and richness to the beans. -
The Art of Aging
In some cases, Java coffee is intentionally aged, a tradition dating back to colonial times when beans travelled long distances. This aging process softens the acidity and brings out even more earthy, spicy flavours, creating a vintage-like experience.
