Description
Java Wine Roasted Coffee Beans are a distinctive Arabica offering known for their complex, wine-like character shaped by controlled fermentation and refined through careful roasting. Sourced from Java’s highland regions, these beans deliver an expressive cup that blends classic coffee depth with layered acidity and elegant natural sweetness. Once roasted, their character becomes more pronounced, making them a compelling choice for specialty and premium coffee programs.
The wine-style processing works in harmony with the roasting process to highlight the coffee cherry’s natural sugars and aromatic compounds. Rather than imitating wine itself, fermentation builds depth through fermented fruit notes, floral nuances, and subtle dark chocolate tones that unfold clearly in the cup. This unique profile has positioned Java Beans as a standout option for roasters seeking differentiation and memorable flavour expression.
Characteristics and Flavour Profile
Java Wine Roasted Coffee Beans are recognised for their vibrant aromatics and refined flavour structure. In the cup, they often present floral aromas, gentle spice, and dark chocolate undertones, supported by a distinctive fermented fruit character. The roasting process enhances clarity and balance, allowing each flavour layer to express itself cleanly.
The cup profile typically features medium to high acidity paired with a smooth, rounded body. The acidity feels lively yet well-integrated, adding brightness without overwhelming the coffee’s natural depth. This balance makes Java Coffee Beans suitable for both filter brewing and espresso applications.
Origin and Growing Conditions
Java Wine Roasted Coffee Beans originate from Indonesia’s Java highlands, including areas such as Java Ijen and other elevated volcanic regions. These locations provide mineral-rich volcanic soil, elevations between 1,400 and 1,650 metres above sea level, and stable temperatures ranging from 13 to 28°C. These conditions support slow cherry maturation, contributing to flavour complexity and structure.
Production remains limited due to the selective harvesting and careful fermentation required for wine processing. This controlled availability adds exclusivity to the roasted coffee, making it especially attractive for single-origin features, seasonal releases, and experimental offerings.
Processing Method and Roasting Approach
The defining element of Java Wine Roasted Coffee Beans lies in their fermentation-focused processing combined with precise roasting. Fully ripe cherries undergo extended fermentation using carefully managed wet and dry techniques, encouraging enhanced sweetness, acidity, and aromatic depth. Roasting is tailored to preserve these attributes while ensuring balance and consistency in the final cup.
From flowering to harvest, the cultivation cycle takes approximately nine months, with yields averaging 800 to 1,500 kilograms per hectare. Selective hand-picking, supported by mechanical methods, ensures uniform ripeness. The final result is a polished roasted coffee designed for high-impact, specialty brewing.
Description Scheme – Java Wine Roasted 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
