Java
There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928, supposedly from Ethiopia seed stock. It was More Has a Unique Position Among Indonesian Coffees, a name synonymous with coffee itself.
Java is the original coffee-planting area in this part of the world. Coffee came to Batavia (Jakarta) and was planted in the area of Bandung/Bogor early in the Dutch colonial era. The arabicaArabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible More coffee plant was brought to Indonesia
USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like More from India in 1696. Java coffee had a legendary status around the world until the last century. Mocha and Java coffees commanded huge premiums, often 10x to 15x more expensive than BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of More coffees in brokers lists from the 1920s. Aside from history, Java coffee is unique in that it is most often wet-processed, resulting in a relatively clean cupClean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees that are not clean (which are dirty) are unsanitary. It refers to the flavors, specifically More, without earthyEarthy is a flavor term with some ambivalence, used positively in some cases, negatively in others.: Sumatra coffees can have a positive earthy flavor, sometimes described as "wet earth" or "humus" or "forest" flavors. But More or dirty flavors found in some lower-grade wet-hulled Indonesia coffees like SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the "character" that More.
As far as the flavor profileFlavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case of our spider graph charts in each More, Java coffee has moderate-to-low acidity
Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may More; for a wet-processed coffee, it can taste a little flat in that regard. It also tends to lack complexity, which can make a standard Java fall into the “blender” category more often than being spotlighted as a single-origin brew. These standard coffees are “Government Estate” Java, and they come from 4 old farms (Kayumas, Blawan, Djampit, Pancoer) that date back to Dutch colonialism. These farms are in the process of privatization, and in the past, they were consistent, but rarely outstanding coffees.
These large farms are located in East Java in the vicinity of the Ijen volcanic complexThe co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" More. The Government bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing More (called the PTP XXVI Plantation) grows about 85% of the coffee in East Java, close to BaliCoffee from the Indonesian island of Bali was formerly sold mainly to the Japanese market. Perhaps it is the changing face of world economics that finds the first exports of Balinese coffee arriving under exclusive More in the Ijen area. The range of altitudes suitable for coffee production is 3,000 to 6,000 feet with most growing in the plateau region at 4,500. Djampit and Blawan are the largest estates, while Pancoer is 1110 HectaresWe use this metric term often to discuss the size of coffee farms. 1 Hectare = 10000 Square Meters = 2.471 acres: We use this metric term often to discuss the size of coffee farms. More, and Kayumas is 725 Hectares. Blawan is huge: 2268 Hectares.
There is an old cultivar that can be found called Java TypicaA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon, originally grown in Brazil. It was developed More. But there is a lot of catimor-derived cultivars such as Kartika and Ateng
An improved Ateng selection of Timor variety with Bourbon reportedly. The specifics are a little doubtful (Timor x Bourbon) as it is not the result of a plant breeding program, but a selection from North More. There’s an older Typica type called “USDA”, named after those who developed and endorsed it. But I have found old Typica coffee plants in the west of Java that could plausibly be from the original seed stock that came to Java from YemenYemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade...: Technically, Yemen is on the Asian continent (on More, with a stop in India. There is also Jember
S-795 is a variety based on the " S-Line" coffees of India, and stands for Selection 795, It has a very fine cup, one of the best in Indonesia, but is not a high volume More, which is named for the location of the coffee researchThe study of the agronomy of coffee, its chemistry, or other improvements: The study of the agronomy of coffee, its chemistry, or other improvements. There are coffee research organizations throughout the world. In Central America, More center in East Java.
Most of what I see planted is Ateng type as well as some Timor variety
Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease More, which both have robustaRobusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use More inputs. Timor is the natural arabica-robusta cross. The problem with Ateng is that once a farm or farmer can grow and process a coffee well, once there is no overlay of process flavors as you would find with wet-hull coffees, then you start to taste the cultivar more. And in the case of Ateng, this is not a good thing. It doesn’t create outright bad coffee, as a processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More defectIn coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee sample are termed defects, and scored against More or a black beanA coffee bean whose interior is totally back (endosperm), due to fungi, mold, yeast, pest. This happens with over-mature coffee cherry where the bean falls to the ground and is attacked by the Colletotrichum coffeeeanum More does, but there is a perceptible woodyGenerally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the moisture leaves the seed it takes organic More note or drying aspect in the aftertasteAftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while it leaves the mouth. Also see Afternose. More. For wet-hulled coffees, Ateng is fine, but for wet-processed, it’s an issue.
West Java
We focus our efforts in Java Sunda, (West Java) although this is not the only place with the right factors to produce good coffee on the island. West Java was ignored as a source of quality coffee, but we find motivated farmers there, and an interest in smaller scale, quality-oriented coffee farming. The remaining issues are in training farmers in quality methods, care and attention to picking only ripe coffee cherryOriginally coffee literature referred to the fruit of the tree as a "berry" but in time it became a cherry. It is of course neither. Nor is the seed of the coffee a bean. All More, and processing coffee well. The diverse farming efforts of small growers is admirable; they are often growing market crops like peppers, onions, beans and such. Those provide ready cash, and they look to coffee as a kind of annual “extra” income.
The problem with this is a lack of serious care for the coffee trees and for pruning and mulching organicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms have more local Organic Certification than the More inputs to keep the soil healthy. But the largest issues come from inter-planting coffee with other crops. Coffee should really only be planted with nitrogen-fixing legumes; even the shade trees should be leguminous. Other crops compete for limited nutrients and often for water as well. Coffee is often grown organically without pesticides or fungicides in Indonesia but the market crops are most certainly not! Sadly, they are intensively treated with fungicides, and the risk is that over-spraying or water contamination reaches the coffee. Coffee Berry Borer seems to not be as intense a problem in Java as it is in Sumatra.
We have taken quite a few trips to Java, and continue to do so, hoping to realize the potential of this historically important coffee originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, More, and to share a mutual benefit for both the farmers, with the increased prices we pay, and for us, a better cup of Java coffee to share with our customers.
