Coffee from around the world roasted fresh daily. Have a browse of our accessories too, which are specially selected for our coffees.
Recommended Brewing Methods
Java Coffee beans, full bodied and bold
Introduced by the Dutch in 1696, Java is a classic full-bodied coffee. The cherry is wet hulled, which is how it gets the earthiness characteristic. During the drying process, the bean is prematurely hulled from its parchment/skin. The process is in place to get the bean to market faster. For this, Java, Indonesia is one of the biggest producers of coffee in the world.
Typically, the less you roast beans the more you can taste the natural flavours of the green bean – this is new generation of coffee whereby the delicate nuances carried are more savoured than the caffeine hit alone. However, darker flavours will always be a favourite amongst some and this Java bean is packed full of flavour. The sheen coating of the bean gives a great roasted taste, with a low acidity which is great for coffee drinkers who take milk.
Java Coffee Beans Tasting Notes
Grown at an elevation of 1400m and on the east side in the Ijen volcano complex, these are very high-quality beans. A low acidity paired with a deep body makes a rich, luxurious coffee. Subtle Earthy notes of chocolate and tobacco spices produces a unique flavour that is ideal for high roast coffee lovers.
History of Java Coffee
Java’s first coffee export was to Europe in 1711. It’s popularity soon flourished and it over took Mocha as being the largest producer. Kawisari Coffee tells us that there were more than one million Arabica trees in Cianjur in 1723 when Indonesia’s coffee industry emerged. The brand name Java Coffee soon became the most popular and the world shifted from Mocha to Java. The Mocha/Java blend still remains one of the oldest traditions however and the pair make an ideal combination.
Various fungal diseases destroyed many plantations in 1876, with only plants above an elevation of 1,000 metres surviving. Java replaced arabica with robusta which is known to being more resistant and became the number one robusta exporter in the world. Now, arabica flourishes once more and robusta is mostly grown in Vietnam.