Java Preanger Coffee

Java Preanger Coffee is a premium Arabica coffee from the highlands of West Java, Indonesia, known for its smooth, full-bodied flavor with notes of chocolate, caramel, and floral spices, grown in volcanic soils at high altitudes.

Specification

• Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
• Type: Arabica
• Screen Size: 15-19 
• Moisture: Max 13% 
• Triage: 8-10% 
• Defect Value: Max 11
• Cupping Score: 84+
• Lot Size: 200
• Bag Size: 60 KG
• Packaging: GrainPro Liner
• Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal.

Characteristics

• Fragrance/Aroma: Fresh, Nutty
• Flavor: Floral, Fresh Spicy, Dark Chocolate, Caramel,
  balance after taste
• Acidity: Soft-medium
• Body: Strong but Soft and Mild

Description Scheme

• Time from Flowers to Be Berry: 9 Months 
• Production (Kg/Ha): 800 to 1500   
• Optimal Temperature: 13 to 28°C
• Optimal Rainfall: 100 to 3000 mm
• Altitude: 1200 to 1700 from Sea Level (asl)
• Soil Type: Black Soil /Soil Formed of Young
  Materials are very Fertile and Volcanic and contain Micro Nutrients Important to Plants.
• Country of Origin: Indonesia
• Production Areas: Java Preanger High Lands, such as Ciwidey, Pengalengan, West Bandung, Subang, and Garut
• Caffeine Content: 0.8 to 1.4%
• Form of Seeds: Flat with a Clear Midline
• Character Stew: Acid & Chocolate
• Method of Harvest: Mechanical and Hand Pick
• Processing Method: Semi-wash Method

About Java Preanger Coffee Beans

Arabica Java Preanger Coffee Grade 1, a prestigious breed from the Preanger region, Java, Indonesia. The Java Preanger Grade 1 Arabica coffee bean is renowned for its outstanding attributes, distinctive taste profile, and historical value.

They provide a truly extraordinary coffee experience. These coffee beans reflect Indonesia’s coffee heritage as they are grown in fertile volcanic soil, at high altitude, and climate suitable for Java.

The Java Preanger Grade 1 Arabica green coffee beans have a distinctive and complex taste profile that perfectly reflects the rich history of Javanese coffee with a smooth body, balanced acidity, and alluring flavor.

Volcanic Terroir & Flavor Profile

One of the most notable features of Java Preanger Coffee is its flavor profile, shaped by the volcanic soil of the Parahyangan highlands. The region’s fertile volcanic soil is rich in minerals, which contributes to the coffee’s low acidity and heavy body—traits that set it apart from other coffee varieties grown in different parts of the world.

The Parahyangan highlands, formed by ancient volcanic eruptions, create an ideal environment for coffee cultivation. Java Preanger Coffee is known for its earthy-spicy notes, with hints of dark chocolate, tobacco, and a mild sweetness that complements the overall richness of the cup.

This combination of volcanic terroir and climate conditions results in a coffee that has a full-bodied taste with low acidity, making it a favorite among those who enjoy a smooth, robust brew.

Wet-Hulling (Giling Basah) Processing

The wet-hulling process, locally known as giling basah, is a crucial step in the production of Java Preanger Coffee. This method involves removing the coffee beans’ outer parchment layer while they are still wet, before allowing them to dry further. The wet-hulling process not only helps to preserve the unique flavors but also contributes to the coffee’s signature earthy characteristics.

The wet-hulling method sets Java Preanger apart from other coffees, such as those from Sumatra. While Sumatra uses a similar method, the difference lies in the final flavor profile.

Wet-hulling in Java Preanger Coffee yields a heavier body with rich, earthy tones, whereas Sumatran coffee tends to have a more pronounced, fruity character. This processing method has been passed down through generations and is integral to the coffee’s identity.

Roast Profile Guidance

Given its origin and typical flavour profile (nutty, dark chocolate, caramel, floral/spice) for Java Preanger.

• Light‑medium roast: emphasise the floral/spicy notes, brighter qualities; good if you want more complexity.
• Medium roast: brings out the caramel, dark chocolate, nutty body; good balance between origin clarity and drinkability.
• Medium‑dark roast: emphasises body and richness, less acidity; works well if using in a mix or for espresso style. Indeed, one source says a “medium to dark roast is often preferred to bring out the coffee’s earthy and herbal notes while minimizing acidity”.

Brewing Method Recommendations

• Filter / pour‑over (V60, Kalita, etc): Use a lighter roast to capture floral and spiced notes; brew ~1:16 ratio (coffee: water) as a starting point.
• French press / Immersion: Use medium roast; the heavier body from Java Preanger plays well with immersion; brew ~1:15 ratio, steep for ~4 minutes.
• Espresso / semi‑automatic: Medium‑dark roast recommended; the chocolate‑caramel and nutty body make a strong base; consider ~18 g dose, ~36 g yield in ~25‑30 s, and pair with milk if you like.
• Cold brew / iced: Because of its smooth body and moderate acidity, this origin works well for cold brew; coarse grind, steep ~12 h, can yield a sweet, smooth iced coffee.