Description
Java Wine Green Coffee Beans are a distinctive Arabica selection recognised for their complex, wine-like character developed through controlled fermentation. Grown in Java’s highland regions, these beans deliver an expressive cup profile that blends classic coffee depth with layered acidity and refined sweetness. The result is a green coffee highly valued by roasters seeking standout flavour differentiation. This wine-style processing highlights the coffee cherry’s natural sugars and aromatic compounds. Rather than mimicking wine itself, the fermentation develops fruity depth, floral nuances, and subtle chocolate notes that become more pronounced after roasting. As demand for unique and premium profiles grows, Java Wine coffee has gained strong interest among specialty roasters worldwide.
Characteristics and Flavour Profile
Java Wine Green Coffee Beans are known for their vibrant aromatics and layered flavour structure. When roasted, they often reveal floral aromas, light spice, and hints of dark chocolate, creating a refined and elegant cup. The flavour complexity is achieved purely through fermentation, without added ingredients or artificial flavouring. In the cup, these beans typically show medium to high acidity balanced by a smooth, rounded body. The acidity feels lively yet controlled, allowing the wine-like notes to shine without overpowering the coffee’s inherent character. This balance makes Java Wine suitable for both filter and espresso roasting applications.
Origin, Growing Conditions, and Availability
Java Wine Green Coffee Beans are produced in Indonesia’s Java highlands, particularly in regions such as Java Ijen and other elevated volcanic areas. These locations offer ideal growing conditions, with elevations ranging from 1200 to 1700 metres above sea level, mineral-rich volcanic soil, and stable temperatures between 13 and 28°C throughout the growing season. Limited production and careful processing make Java Wine coffee a specialty offering. While volumes are more selective compared to conventional Java coffees, this exclusivity adds to its appeal for roasters targeting premium and experimental coffee programs.
Processing Method and Production Scheme
The defining feature of Java Wine Green Coffee Beans is the fermentation-driven processing method. Carefully selected ripe cherries undergo extended fermentation using a combination of wet and dry techniques, allowing deeper flavour development while maintaining bean structure and consistency. The cultivation cycle spans approximately nine months from flowering to full cherry maturation, with yields averaging between 800 and 1500 kilograms per hectare. Harvesting is performed through selective hand-picking and supported mechanical methods to ensure optimal ripeness. The result is a meticulously processed green coffee designed for specialty and high-impact roasting profiles.
Description Scheme Wine Coffee Beans
- Origin: Java, Indonesia
- Altitude: 1,400 – 1,650 m
- Varietas: Arabica
- Process: Wine Processing
- Flavour Notes: Fermented Fruit, Floral, Dark Chocolate
- Body (1-5): 3
- Acidity (1-5): 3
- Cupping Score: 83.55
