Indonesia
Java Estate
Ijen Plateau, East Java · 1200–1700 masl · Washed
View on mapEstate-grown Java with a smooth, woody-spicy profile and lower acidity than African washed coffees.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Java Estate | 5 | 4 | 6 | 5 | 7 | 7 |
Details
- Varieties
- Typica, Lini S-795
- Processing
- Washed
- Roast
- Medium
- Harvest
- Jul, Aug, Sep, Oct
Tasting notes
CedarDark ChocolateBrown SpiceNut
Brewing recommendations
Espressoaffinity 9/10
Grind
Fine (260µm)
Temp
94°C
Ratio
1:2
Brew
28s
Key component of classic Mocha-Java blends.
French Pressaffinity 8/10
Grind
Coarse (1000µm)
Temp
95°C
Ratio
1:15
Brew
240s
Smooth and full.
Moka Potaffinity 8/10
Grind
Fine (300µm)
Temp
100°C
Ratio
1:7
Brew
300s
Dark chocolate and spice.
Kalita Waveaffinity 6/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; cedar and dark chocolate with rounded sweetness.
AeroPressaffinity 6/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; cedar and dark chocolate with soft acidity.
Cold Brewaffinity 6/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; cedar and dark chocolate without the bite.
Chemexaffinity 5/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; cedar and dark chocolate shine through.
Pour-Over V60affinity 4/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Highlights cedar and dark chocolate; full-bodied and articulate.