Java Indonesia – Coffee Origin

Java is one of the oldest and most storied coffee origins in the world. Indonesian Java coffees are known for their full body, low acidity, and earthy, herbal complexity with hints of dark chocolate and spice.

CUPPING NOTES: Cacao, Brazil Nut, Malt, Rich, Smooth, Heavy Body 
GROWER: 70 producers organized around Adena Coffee West Java 
ALTITUDE: 800 – 1200 masl 
VARIETALS: Huni & Lampung Robusta 
SOIL: Volcanic loam 
REGION: Garut Regency, West Java Province, Indonesia 
PROCESS: Full natural 
HARVEST: May - September 
 
DETAILS: Tradition runs deep in the Garut Regency on the island of 
Java, now establishing a reputation for cup profiles derived from the 
classic Indonesian style of coffee cultivation and processing. Coffee 
is cultivated and harvested from farms that average less than 3 
acres in size. Producers maintain a traditional village lifestyle and 
coffee cultivation is managed under an agroforestry system that 
integrates coffee with diverse native tree species, supporting both 
ecological balance and long-term sustainability. 
 
PROCESSING DETAILS: There is a growing trend in the specialty coffee 
world to seek out the Robusta species, which is considered more 
tolerant to the impacts of climate changes than the Arabica species. 
Robusta’s flavor profiles, which have a negative reputation, might 
improve significantly with some of the processing innovations 
previously reserved for Arabica coffee. This lot is an example of 
carefully harvested and sorted cherries delivered to a centralized mill 
where the cherries are floated to remove less dense and damaged 
beans. Next the cherries are placed on patios and gently dry to 11 
percent moisture.