Golden Java

Description

The Golden Java incorporates the dark, smokey notes of a French roast with the heavy body and sweetness of the Java Blue Batavia beans . It’s strong and smooth, with a wonderful depth of flavor.

Java coffee is primarily grown on large estates that were built by the Dutch in the 18th century. The five largest estates are Blawan (also spelled Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas, and Tugosari, which cover around 10,000 acres. These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off using the wet process, with rigorous quality control. Java was the earliest coffee plantation under the Dutch East India Company, VOC. Today, the Paniis coffee planters cooperation in Sumedang can produce 15 tons a year. Java’s Arabica coffee production is centered on the Ijen Plateau, at the eastern end of Java, at an altitude of more than 1400m. This results in coffee with good, heavy body and a sweet overall impression. They are sometimes rustic in their flavor profiles, but display a lasting finish. At their best, they are smooth and supple and sometimes have a subtle herbaceous note in the after-taste.