Coffee production in Java occurs mainly in the eastern regions, though the western highlands have seen much growth with many new plantings in recent years. Volcanic mountain slopes provide an ideal environment for the cultivation of coffee which is renowned for its low acidity, heavy body, and earthy flavors. These characteristics make Javanese coffees perfect for a dark roast where a viscous mouthfeel envelopes flavors of sweet earth, exotic spices, and rich dark chocolate.
Region: Ciwidey District, West Java
Soil Type: Volcanic
Process: Semi-washed (wet-hulled)