Re-Introducing The Legendary “JAVA” From Java
The familiar term “a cup of Java” has a pretty simple history behind it. Geographically named, coffee from Java has been a favorite since long among foreigners. Coffee seeds were brought by the Dutch in the early 1700s to Indonesia to be planted and grow. Soon after, the coffee became a hit and acknowledged by the world because of its superb taste and aroma that distinct from other coffee beans in the world.
Because the seeds are grown in the plantation with volcanic soil from the many volcano mountains in Java, the coffee plants absorb the nutrition which resulted in the unique and fine taste of Javanese coffee we all know and love. With a clean and thick full body, a fine Java coffee has this low-toned richness that is the specialty of Indonesian coffee. And it also has a low to medium acidity with earthy notes, but wonderfully less earthy than other Indonesian coffees such as Sumatra and Toraja.
Java coffee is also lighter than other Indonesian coffees even though it is heavy-bodied, often contains a slight spice or a twist of smokiness. Eventually, a cup of Java coffee will leave a very smooth and supple sweet aftertaste that will make you come back for more.
Because of a rust plague in the 1880s, the Java coffee soon plummets before it has the chance to spread. The Java coffee culture is still a valuable asset especially for people in East Java, as they identified themselves with coffee cultivation. And this culture–which became a knowledge that has been passed down from generations to generations in Java, needs to rise, in order to re-introduce the legendary Java coffee back to the world.
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