Java Arabica

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Java Arabica coffee has a characteristic thin spice aroma with medium thickness, acidity, and a balanced taste. With the wet grinding method, Java coffee taste is not as strong as coffee from Sulawesi and Sumatra. However, there are still many Javanese coffee enthusiasts because of the aroma of spices and herbs that other types of coffee in Indonesia don’t have. Javanese coffee is famous for its very distinctive coffee aroma. The aroma of Javanese coffee is known to be very fragrant and delicious. Java coffee has a fairly rustic flavor profile with a lingering finish, herbaceous nuances in the aftertaste, and less acidity. Overall, it has a sweet impression, with a very smooth and supple flavor. Java Arabica coffee has a medium viscosity, which is to say that it is not overly dense. With these advantages, people often say that Java coffee is one of the kings of coffee.



Characteristics



Fragrance/Aroma :Fresh Nutty



Flavor :Spicy



Acidity :High Clean



Body :Medium



Specification



Screen Size :15-19



Moisture : Max 13%



Triage :8-10%



Defect Value : 3-5% max



Description Scheme



Time from Flowers to Be Berry :9 Months



Production (Kg/Ha) :800 to 1500



Optimal Temperature :13to 28°C



Optimal Rainfall :100 to 3000 mm



Altitude :1300 to 1600 from Sea Level (asl)



Soil Type :Fertile volcanic soil



Country of Origin : Indonesia



Production Areas: Ijen Highland, Temanggung, Dampit Malang



Caffeine Content :0.8 to 1.4%



Form of Seeds :Flat with a Clear Midline



Character Stew :Acid & Chocolate



Method of Harvest : Mechanical and Hand Pick

Color -
Size 1
Raw Material 100% Organic Java Arabica
Capacity (Month) 200 Tons

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