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Java Kajumas Organic Taman Dadar

Low acidity and lots of body is the theme here. Bass-note flavor profile, thick and dense mouthfeel body, tree-bark herbs, mossy forest floor notes, mulling spices, molasses sweetness. Full City to Full City+ to Vienna.
Out of stock
  • Process Method No
  • Farm Gate No
Region Indonesia & SE Asia
Grade 1
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations Full City to Full City+ to Vienna. Roast it to develop the maximum chocolate bitterness without making it ashy or carbony. FC+ is best, I feel.
Weight 1 LB
This coffee hails from the Kajumas area in East Java, and is the first certified Organic Java coffee we have seen this season, or offered. We received the samples alongside the standard "Government Estate" lots, and it was far more interesting than those old standards. Private Estate Java farms are supposed to be inferior to the 4 Government Estate plantations. They are supposedly lower-grown, not processed or prepared as well, for those who want to save a few pennies. But this is the 3rd time I have picked a Private over the PTP (Government) estates. Perhaps it is not a fair comparison because the Govt estates are washed coffees and this is processed differently. It is a wet-hulled coffee, called Giling Basah in Indonesia. I know the two terms sound similar, but the resulting coffees could not be more different. This Java cups like a good Sumatra coffee from the Aceh area. Wet-hulled process means increased body and more rustic sweetness than a traditional wet-process lot.
Expect the cup character of a good Sumatra coffee. The dry fragance has a sweet woody quality, sorghum syrup and molasses sweetness, and a bit of maple syrup to it. It's definitely Indonesian in character, with natural herb and spice indications in the wet aroma, as well as a foresty earth scent. There's a somewhat winey fruited note on the break. The cup is very Sumatra-like, a good Sumatra that is. It has rustic sweetness, but really it's all about body here. This has a thick body, almost oily in mouthfeel. The acidity is very low. Again, dewy, mossy forest floor notes are primary here, and there is just the slightest hint of monsooned coffee flavor. Java coffees are unbalanced by nature, extremely low acidity means they are all tenor-to-bass range, no bright notes. The finish has that heavy sweetness, molasses, mulling spice and tree-bark herbs. This may be exactly what you are looking for in the cup, low acid, mild flavors, or you might want to use it as a backdrop to add body to a bright and wild Ethiopia coffee; or a classic Mohka Java with a Yemeni lot.