Javanese Ijen arabica coffee beans Included in the specialty coffee, Java Ijen Coffee has a light body, a chocolate-like aroma and a delicious taste with the right acidity.
Characteristics of unroasted java coffee beans:
Origin: Ijen mountain (Bondowoso district)
Elevation: 1100-1500 MASL
Processing: Full Washed
Bean Size: Medium
Defect : < 3% Quality: first grade quality After taste: Floral, Spicy and Bright Acidity. This coffee grows east of Ijen Crater, East Java with an altitude of 1400 meters. Java ijen coffee has very unique characteristics and is certainly different from other coffees When compared with other arabica coffees, this Javanese specialty coffee is somewhat lighter Arabica coffee with low acidity. So that the sour taste that is presented is very exotic. The taste that is owned is very unique, which has a taste of nuts and tastes a little like chocolate if tasted. A distinctive aroma will be felt when brewed for the first time. This roar ijen java coffee has a soft texture that seems sweet in its presentation. Javanese coffee in Indonesia does not have the same form as Sumatra and Sulawesi coffee, tastes are not too rich as coffee from Sumatra or Sulawesi because most Javanese coffee is processed wet (wet process). Even so, some Javanese coffee emits a thin aroma of spices which makes it better than other types of coffee. Javanese coffee has low acidity combined with soil conditions, air temperature, weather, and air humidity. The most famous Javanese coffee is the dampit and Blawan. Old Javanese coffee beans (called old-brown) are large, and low in acid. Coffee from dampit and Blawan with strong, concentrated, sweet coffee flavor. The production of Arabica Java Coffee is centered in the Ijen Mountains, in the eastern end of the East Java province, with a mountain height of 1400 MASL. This coffee was first cultivated by the Dutch colonial in the 18th century on extensive plantations in Java.