Java-Direct Origin Access
High-Altitude Origins
Across its highland regions, coffee thrives in a climate and terrain built for it. Generations of farmers have shaped these landscapes into consistent producers of green coffee known for reliability, balance, and versatility, a foundation for roasters around the world.
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Javanese Coffee
Java
From Central Java’s Priangan roots to East Java’s Ijen Plateau, the island produces coffees with a balance of medium body, herbal sweetness, and citrus-bright acidity. Grown at 1,000–1,600 MASL on volcanic soil, Java coffees are clean, versatile, and historically renowned, ideal for specialty blends, single-origin roasts, and consistent commercial supply.
Temanggung
Known for its highland Robusta, Temanggung offers bold, earthy character grown at 800–1,200 MASL. The volcanic soil and traditional sun-drying bring out deep cocoa notes, low acidity, and a heavy body — perfect for blends, espresso bases, and high-caffeine formats.
Central Java
Our Central Java offerings come primarily from smallholder farms between 1,000–1,400 MASL. These producers specialize in fully washed and wet-hulled Arabica, as well as clean-screen Robusta from the lower slopes. The cup profile leans herbal and rounded, with a soft body and moderate sweetness — making it a favorite for filter roasts, espresso bases, and house blends. Processing is done locally, often within hours of harvest, ensuring stability and traceability throughout the lot.
East Java
East Java’s farms sit across a mix of volcanic plains and hillside elevations ranging from 900–1,600 MASL. This region is best known for its structured, low-acidity Arabica, often processed using natural and full wash methods. The result is a clean, cocoa-driven profile with gentle spice and a dry finish. Farmers here maintain tight post-harvest routines, and lots are typically consolidated at regional mills for grading and stability. East Java coffees hold their structure well during shipping and roast development, making them a strong base for both origin-forward and blended applications.
Let's talk Details
Temanggung
Available Grades:
- Fine Robusta (screened & polished)
- Grade 1–4, sorted by size and density
Processing:
- Blend of wet process and sun-dried methods
- Hand-sorted for export; stable moisture content
Cupping Notes (by grade):
- Fine / Grade 1: Earthy chocolate, mild spice, heavy body
- Grade 2–4: Cocoa-forward, woody finish, ideal for blending and instant formats
Fulfillment:
- 60 kg jute sacks
- FOB Semarang or Surabaya
- Consolidated lots available by request
East Java
Available Varieties:
- Arabica (washed or natural)
- Robusta (wet-hulled, natural)
- Blends available upon request
Grades Offered:
- Arabica Grade 1
- Robusta Fine / Grade 1–3
Cupping Profile:
- Arabica: Cocoa, mild acidity, clean spice
- Robusta: Deep cacao, low acidity, heavy crema — reliable in high-pressure brewing formats
Processing & Prep:
- On-site washing stations and sun-drying patios
- Moisture-stabilized for export
- Packed in 60 kg jute sacks (GrainPro optional)
Logistics:
- FOB Surabaya or Probolinggo
- Available for container consolidation
- Export documentation handled by supplier network
Central Java
Available Varieties:
- Arabica Grade 1 (fully washed or wet-hulled)
- Robusta (Fine, Grade 1–3)
Cup Profile:
- Arabica: Herbal, round body, soft finish
- Robusta: Cocoa base, neutral roast profile, dependable crema
Lot Characteristics:
- Sourced from community co-ops
- Moisture content managed to export specs
- Sizes screened and defects removed to grade
Shipping & Handling:
- FOB Semarang preferred
- 60 kg jute or GrainPro by request
- Small-lot and consolidated container options available