Indonesia Java

The Java region of Indonesia produces coffees with a bright acidity and a very clean, yet fruity tasting profile.  The aroma of this bean is distinctively chocolaty and nutty.  Indonesia Java is known for its light, sweet taste with a beautiful long finish and prominent earthiness.  Region: Java, Indonesia Growing Altitude: 750 - 1,550 meters above sea level Arabica Variety: Typica Harvest Period: May - September Milling Process: Washed, Sun-dried Aroma: Nutty, Subtle Chocolate, Earthy Flavor: Sweet, Nutty, Chocolate, Malty, Bright Body: Medium/Full Acidity: Bright   Java coffee, processed using the washed method, stands apart from the earthier tones found in Sumatra beans. This meticulous process yields a cup with a cleaner, sweeter taste profile. Renowned for its low acidity and full-bodied richness, Java coffee offers distinctive notes of clove, molasses, and figs. Moreover, Java's coffee-growing legacy dates back to the late 17th century, marked by Dutch influence. Today