(5 = Extraordinary to 1= Satisfactory)

ACIDITY 4 BODY 4 AROMA 4 COMPLEXITY 4 BALANCE 4 SPICEY CHOCOLATY - CARAMELLY - NUTTY - BUTTERY - FRUITY - FLOWERY WINEY EARTHY

A relatively unknown fact is that Java is now Jawa, but the island in Indonesia still grows coffee with more body than their neighbors in Sumatra. There is "Government Estate" Java, from the six old farms that date back to Dutch colonialism, and "Private Estate" Java. First developed by these early Dutch colonists, Java was one of the first coffee-producing regions outside of East Africa and Arabia. Government Estate is invariably preferred due to stricter grading standards than those of non-governmental estates.

Long esteemed for its thick richness and smooth flavor, Java is rich, robust, and tangy with strong notes of roasted spices and deep earthy overtones - ooooh! However, the lighter sample roasts have great brightness balancing out the cup. Being shade grown gives this bean even more substance in your cup.

Javas are excellent coffees for blending with milder Central Americans or Colombians, and of course as a componant of the ubiquitous Mokha-Java blend in conjunction with a Yemen or Ethiopian Mokha. Take the Java to a Full City+ and combine it with Yemen Mokha, roasted a little lighter, and you have the makings of the classic blend Mokha Java with a zingy snap and light smokey hints. REALLY SPECIAL!

What kind of a "java" bean cellar doesn't have beans from JAVA?

Roast: Typically this is a Full City roast coffee, but try it lighter and you just might be amazed!

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