The Java Arabica coffee is grown at the eastern end of Java at an altitude of over 1400 meters. The processing of the beans is the washed method. After picking, the coffee is brought to their mills as quickly as possible, then the pulp is fermented and washed using the "wet method." This results in coffee with a good full body and a generally sweet impression. The coffees have a fragrant aroma, low acidity, and the taste is soft and earthy.
Flavor description: Full body, fragrant aroma, low acidity with a soft, earthy taste.
Intensity (1 to 5): 3
Bean ratio: 100% Arabica 0% Robusta
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