Java Estate
Ijen Plateau, East Java · 1200–1700 masl · Washed
Estate-grown Java with a smooth, woody-spicy profile and lower acidity than African washed coffees.
'Java' became slang for coffee because Dutch colonial plantations here were among the first to supply Europe at scale in the 1700s. Aged 'Old Brown Java' is deliberately matured for years to deepen its heavy, spicy body.
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
Brewing recommendations
- Grind
- Fine (260µm)
- Temp
- 94°C
- Ratio
- 1:2
- Brew
- 28s
Key component of classic Mocha-Java blends.
- Grind
- Coarse (1000µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Smooth and full.
- Grind
- Fine (300µm)
- Temp
- 100°C
- Ratio
- 1:7
- Brew
- 300s
Dark chocolate and spice.
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; cedar and dark chocolate with rounded sweetness.
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; cedar and dark chocolate with soft acidity.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; cedar and dark chocolate without the bite.
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; cedar and dark chocolate shine through.
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Highlights cedar and dark chocolate; full-bodied and articulate.