Old Brown Java Dark Roast Coffee

Old Brown Java Dark Roast Coffee is unique in many ways. It is unique in flavour; it is unique in aroma; it is unique in its profile and general characteristics; and it is unique in that the beans are left for a couple of years to fully mature before roasting, a quality seldom found elsewhere in the Coffee-producing world.

Our extraordinary Old Brown Java Dark Roast Coffee is, as the name suggests, from the Indonesian island of Java, famed for its production of high quality Coffee. As the name would also suggest, it is a dark-roasted Coffee, one that boasts a heavy body and acidity with defined sweet notes.

All of our Coffees, including Old Brown Java Dark Roast Coffee, are roasted using the latest state-of-the-art Neuhaus Neotec fluidised air-bed system, which primarily uses convection heat transfer to roast the beans. Ultimately, this ensures both quality and consistency. Best of all, however, is the fact that our Old Brown Java Dark Roast Coffee is delicious. Is it time you tried it? We know so.

Coffee is native to Africa, specifically Ethiopia, although it arrived in Indonesia through the Dutch in 1699. By the 1880’s Coffee plants flourished across the island of Java, in particular, until a disease called Coffee rust decimated their population. It was a turn of events that led to Javan Coffee farmers being driven out of the lowlands and onto the higher plateaus.

Today, most Javan Coffee is still developed at higher altitudes, which in turn has a hugely positive effect on the quality of the beans grown there. Now, Java is Indonesia’s largest Coffee producer, best known for growing Arabica beans. Other Indonesian Coffee-growing regions include Sulawesi, Flores, East Timor, Bali and Sumatra, the latter of which produces likewise extremely popular Coffees.

Combined, Indonesia’s Coffee plantations and estates cover an estimated 1.24 million hectares of the country. More than 90% of these plantations are owned by smallholder farmers who, on average, own 1 to 2 hectares of land each.

With Java’s Coffee harvest taking place between June and October, the beans eventually pass through the nurturing hands of establishments such as The Kent and Sussex Tea and Coffee Company, whereby the roasting can take place. Green Coffee Beans must undergo roasting to be consumable in brew-form.

Roasting Coffee Beans bring out the aroma and flavour locked inside. Before the roasting takes place, Green Coffee Beans bare little resemblance to their roasted counterparts, with none of the characteristics of a roasted bean. Instead, Green Coffee Beans are soft and spongy when bitten, and smell grassy. All of this changes in due course once the Coffee has passed all quality control checks, ready to be roasted.

Coffee beans pop, crack and expand when subjected to heats between 350 °F – 400 °F, a phenomenon known as the “first crack”, which is often followed by a “second crack” unless creating a Light-Medium-roasted Coffee. With Old Brown Java Dark Roast Coffee being a Dark-roasted Coffee, higher heats from 465°F – 485°F are applied to the beans, coinciding with the end of the second crack.

It is not uncommon to have Dark-roasted Coffees tasting bitter, smokey and even at times slightly burnt with notes reminiscent of charcoal. While this is favoured by many Coffee Connoisseurs around the world, our Old Brown Java Dark Roast finds the perfect middle ground. It suits many different palates and is an excellent introduction to the world of Dark-roasted Coffee.

Origin: Java, Indonesia.