The Legend Returns: Taste the Original Java Coffee

Introduction: What is Java Preanger Coffee?

Java Preanger Coffee (or Priangan) is not just coffee; it is a piece of history. Grown in the highlands of West Java, Indonesia, this Arabica coffee is renowned as the “mother” of all Indonesian coffee plantations. Unlike the earthy, heavy-bodied coffees often associated with Indonesia (like Sumatra Mandheling), Java Preanger is celebrated for its sophisticated sweetness, bright acidity, and clean, aromatic finish.

---

The History

Where It All Began

In the late 17th century (around 1696), the Dutch East India Company (VOC) brought coffee seeds from India to Batavia (Jakarta). While the initial crops failed due to flooding, the subsequent planting in the Preanger Highlands (Bandung and surrounding areas) flourished.

• The First Exports: By the early 1700s, this region became the first successful coffee plantation outside of Arabia and Ethiopia.
• Global Fame: The coffee was so high in quality and volume that it fueled Europe’s coffee craze, giving birth to the global slang term for coffee: “Java.”
• Modern Revival: After years of focusing on tea, West Java farmers have revived these legendary coffee plantations, bringing the “Java Preanger” heritage back to the specialty coffee map.

---

The Farmers & The Terroir

Volcanic Soil & High Altitude

Great coffee starts with the land. Java Preanger is cultivated on the slopes of active and dormant volcanoes (such as Mount Papandayan, Mount Guntur, and Mount Tilu).

• Altitude: Grown at 1,200 to 1,800 meters above sea level.
• Soil: Nitrogen-rich volcanic soil ensures the trees grow lush and the cherries mature slowly, developing complex sugars.

The Guardians of the Beans

Our coffee is sourced directly from smallholder farmers in West Java. Unlike massive industrial estates, these are family-run farms that practice:

• Hand-Picking: Only red, ripe cherries are harvested.
• Meticulous Processing: Farmers utilize Full Washed, Semi-Washed, Honey, and Natural processes to highlight different flavor characteristics.
• Sustainability: Many Preanger farmers practice shade-grown coffee forestry, protecting the local ecosystem and birdlife.

---

The Taste Profile: Java Preanger Coffee

A Symphony in a Cup

If you are used to heavy, earthy coffees, Java Preanger will surprise you. It is elegant, tea-like, and complex.

Typical Cupping Notes:

• Aroma: Strong floral scents (jasmine), spicy undertones, and caramel.
• Acidity: Bright, wine-like acidity (often citric or malic) that is crisp, not sour.
• Body: Medium and smooth (silky mouthfeel).
• Flavor Palette: Notes of ripe berries, citrus fruits (lemon/orange), vanilla, and a lingering sweet aftertaste of brown sugar or chocolate.

Ideally suited for: Pour-over enthusiasts and those who prefer a clean, sweet black coffee.

---

How to Brew the Java Preanger Coffee

To unlock the floral and fruity notes, we recommend manual brewing methods.

1. French Press:
   • Ratio: 1:12.
   • Grind: Coarse.
   • Why: If you prefer a slightly heavier body and want to taste the chocolate/caramel
   undertones.
2. Pour Over (V60/Chemex):
   • Ratio: 1:15 (15g coffee to 225ml water).
   • Grind: Medium-Fine.
   • Temp: 92°C – 94°C.
   • Why: This method highlights the bright acidity and tea-like body.