“Java” Comes from the Island of Java

During the 1600s, the Dutch introduced coffee to Southeast Asia. They brought coffee trees to places like Bali and Sumatra, where it’s still grown today. Another island they began planting coffee on was Java, and it’s from this island that the name “java” arose.

It’s not known specifically known how the term was first used. The Dutch were likely the first to use the name, and they may have used it to refer to single-origin coffee from Java. As the coffee trade grew, though, the term was adopted by more and more people throughout the world, and any specificity was lost. Today, “java” has become a generic term for coffee and no longer refers only to coffee from the Island of Java.

ARABICA JAVA COFFEE BEANS

Java coffee is a wet processed (washed) coffee grown on the island of Java in Indonesia, mostly on the east side in the Ijen volcano complex on the Ijen Plateau at elevations around 1,400 meters.

The Indonesian island of Java is not only a prolific agricultural exporter, it's also a beautiful destination for tourists with lush scenic views and a warm and friendly culture.

 CHARACTERISTICS OF JAVA ARABICA COFFEE

A good Java coffee exhibits

• a relatively heavy body, though lighter than some other Indonesian coffees and also less acidic.
• somewhat rustic in the overall flavor profile
• a lingering finish and herbaceous subtleties in the aftertaste.

A fine Java coffee has a low-toned richness that is typical of Indonesian and New Guinea coffees, but with a full body that is clean and thick, and a medium acidity (brighter than New Guinea coffee) along with earthy qualities, but less earthy than some other Indonesian coffees such as Borneo, Sulawesi and Sumatra.

While the finish of Java may be a bit quicker than some other Indonesian coffees, it often contains a slightly spicy or smoky twist. Java coffee leaves a sweet impression overall, very smooth and supple.