Java Wine Coffee

Description

About Java Wine Coffee

Java Wine Coffeerefers to a specific processing method applied to coffee beans grown on Java’s historic estates, such as Blawan, Jampit, or Kayumas, located on the Ijen Plateau in East Java. These government-owned plantations (PT Perkebunan Nusantara XII) are among the world’s oldest, established in the Dutch colonial era.

The “Wine” process is an anaerobic or carbonic maceration method. Cherries are fermented in sealed, oxygen-deprived tanks for an extended period, often with controlled temperature. This unique fermentation encourages specific microbial activity and alcohol production, mimicking wine-making.

The result is a bean with profoundly unique characteristics: a heavy, syrupy body, remarkably low acidity, and complex tasting notes of fermented tropical fruit, red wine, spices, and often a port-like sweetness. This process transforms the classically earthy and herbal profile of traditional aged Java into a fruity, winey, and potent cup, making it a novel and sought-after experimental coffee.

Flavor and Cupping Profile

Java Wine offers a distinctive yet balanced sensory experience:

• Aroma: Fermented fruit with floral nuances
• Flavor: Wine-like red fruit, supported by dark chocolate sweetness
• Body: Medium (3)
• Acidity: Medium (3)
• Cupping score: 85

Suitability for Buyers and Use Cases

Java Wine is suitable for:

• Specialty roasters looking for experimental or limited-release offerings with wine-like characteristics.
• Cafes that want to feature distinctive Indonesian origins on their menus.
• Importers and distributors building a portfolio of unique Indonesian specialty coffees for different market segments.

Specification Table