Dark Roast, Full Bodied Coffee Beans from Java, Indonesia

Our best-selling Java coffee beans from Indonesia have become a firm favourite among many of our loyal customers.

Grown at an elevation of 1400 metres in the fertile volcanic region of East Java, these premium-quality beans offer a luxurious and robust coffee experience with every cup. The rich history and unique processing methods of Java coffee result in a brew that is both full-bodied and smooth, making it a distinguished choice for coffee enthusiasts.

Dark Roast Profile & Flavour Notes Indonesian Java Coffee Beans

During roasting, the beans are taken beyond the second crack, developing deep chocolate, earthy, and toasted notes, while the natural acidity is mellowed out. This results in a smooth, low-acid coffee with a bold, bittersweet flavour and slightly oily surface, making it perfect for espresso and milk-based drinks, as well as those who prefer a robust, warming cup.

The Java dark roast coffee beans offer a rich and full-bodied flavour profile with the following key notes:

• Earthy undertones: A signature characteristic of Java coffee, providing a deep, grounding base.
• Dark cocoa: Rich, bittersweet chocolate-like flavours that add depth and warmth.
• Subtle spices: Gentle hints of spice, adding a touch of complexity and intrigue.
• Low acidity: Smooth and mellow, making it easy to drink and ideal for milk-based coffees.

Together, these elements create a bold, comforting cup with a tasteful finish, perfect for those who enjoy a strong, dark roasted but flavourful coffee without sharp acidity.

Indonesian Java Recommended Brewing Methods

Espresso

We highly recommend brewing our Java coffee as an espresso, this includes using a Stove Top Espresso Maker or Percolator.

As an espresso, the intense, roasted flavours are at the forefront. You’ll notice dark chocolate with hints of spice and a thick crema. The low acidity keeps it smooth, and it pairs exceptionally well with milk for lattes and cappuccinos, enhancing the chocolatey richness.

Cafetière (French Press)

Brewing with a cafetière produces a full-bodied and rich cup, highlighting the earthy and dark cocoa notes of the Java beans. The immersion brewing method brings out the deep, bold flavours and results in a heavier mouthfeel. Expect a slightly oily texture with low acidity, making it a smooth and comforting brew—great for those who enjoy a robust, hearty coffee.

Filter (V60 / Aeropress):

Brewing via V60 or Aeropress tends to mellow out the intensity compared to espresso. These methods bring cleaner, more defined notes, allowing the subtle spiced undertones and earthy character to shine through. The low acidity remains, with a smoother, more balanced body—ideal if you prefer a slightly lighter yet still flavourful coffee.

Each method brings a unique perspective on the same bean, letting you explore the rich, bold, and complex profile of this Java dark roast in different ways.

Java, the region & Processing Methods

Introduced by the Dutch in 1696, Java is a classic full-bodied coffee. The cherry is wet hulled, which is how it gets the earthiness characteristic. During the drying process, the bean is prematurely hulled from its parchment/skin. The process is in place to get the bean to market faster. For this, Java, Indonesia is one of the biggest producers of coffee in the world.

Typically, the less you roast beans the more you can taste the natural flavours of the green bean – this is new generation of coffee whereby the delicate nuances carried are more savoured than the caffeine hit alone. However, darker flavours will always be a favourite amongst some and this Java bean is packed full of flavour. The sheen coating of the bean gives a great roasted taste, with a low acidity which is great for coffee drinkers who take milk.

History of Java Coffee

Java’s first coffee export was to Europe in 1711. It’s popularity soon flourished and it over took Mocha as being the largest producer. Kawisari Coffee tells us that there were more than one million Arabica trees in Cianjur in 1723 when Indonesia’s coffee industry emerged. The brand name Java Coffee soon became the most popular and the world shifted from Mocha to Java. The Mocha/Java blend still remains one of the oldest traditions however and the pair make an ideal combination.

Various fungal diseases destroyed many plantations in 1876, with only plants above an elevation of 1,000 metres surviving. Java replaced arabica with robusta which is known to being more resistant and became the number one robusta exporter in the world. Now, arabica flourishes once more and robusta is mostly grown in Vietnam.