Savor the possibilities of rich and decadent Indonesian flavor while roasting our organic Java Taman Dadar coffee. To ensure a spectacular cup with low acidity, try roasting these single origin coffee beans to a medium to medium-dark roast level.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
When you hear the word “Java,” your mind instantly jumps to coffee, and for good reason. In addition to growing some of the finest coffees available today, Javanese beans are also in one of history’s most famous blends: mocha java. Perhaps the world’s first documented coffee blend, Mocha Java came to be thanks to the Indonesian islands’ trade route and proximity to the Yemeni port of al-Makha (then called Mokka), where East India Trading Company traders would blend Javanese coffee with the local beans.