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Java Kajumas Organic Wet-Hulled

This is a low-toned, bass-note flavor profile. Foresty flavors, wet earth, humus, dark chocolate, herbal notes, butterscotch sweetness, low acidity, . 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
Recommended for Espresso Yes
This coffee hails from the Kajumas area in East Java, and is the first certified Organic Java coffee we have seen, or offered. We received the samples alongside the standard "Government Estate" lots, and it was far better 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. Unlike the Govt estates which offer wet-process coffees, this is a wet-hulled coffee (note the difference in terms), the same process used in much of Sumatra and Sulawesi. You can see by the appearance of the green bean this is a wet-hulled lot, and you can see the dark opal green color, so similar to Sumatra wet-hulled coffees. Wet-hull processing means the coffee is picked, the skin pulped, and then the seed is partly dried. When it still has 25-30% moisture it is hulled out of the parchment, and laid out in the sun for final drying. Much of that low-toned Indonesia flavor (as in Sumatra coffees) is due to this unique process. The dry fragance has a sweet woody quality, a foresty wet earth note, and a bit of syrup to it. It is definitely Indonesian in character. On my first round I was cupping this alongside some really clean wet-processed coffees, and thought it was a little musty. But when I cupped it with other Indonesians it had a definite humus aspect, but sweet too. Yes, context matters in cupping, and some coffees are difficult to consider alongside others. Anyway, it still definitely has strong Indonesian character, with natural herb and spice indications in the wet aroma. There's a bit of sweet sorghum, light corn syrup, and smoke. The cup has huge body and earthy chocolate flavors. The cup has a touch of butterscotch sweetness, sweet tobacco, and a slight smokey finish. It's all about body here. This has a thick body, almost oily in mouthfeel. Java coffees are unbalanced by nature, extremely low acidity means they are all tenor-to-bass range, no bright notes. 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 dry-process Ethiopia coffee, or a classic Mohka Java with a Yemeni lot. And it makes a very interesting if not rather funky espresso.