Java

Indonesia


BEST FOR MOKA-ESPRESSO robusta

Aromatic notes

  • CARAMEL
  • FINE WOOD

Coffee from Java, due to the grafts from which it is obtained, is one of the strongest in terms of caffeine in the world.

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Origin: Java

Finca: Subaraya

Growth altitude: 600-800 mt a.s.l.

Variety: Java Robusta

Processing method: Natural

Everything you want to know


Finding a green Robusta coffee in purity is rare and we are happy to offer it to ensure a different experience.

Coffee cultivation is present throughout the Indonesian archipelago and Java is one of the most important names in the history of our drink. Curiously, given the grafts from which it is obtained, in the world Java coffee is one of the strongest in terms of caffeine content.

NOTES ON GREEN COFFEE

This coffee has an average 18-19 sieve and the defect rating ranges from very low to zero.

If toasted as an espresso (agtron 50-55, Italian) the coffee we tasted has a cream of a very dark hazelnut color, toasted and without nuances. On the nose, the sensations are marked by wood and dark caramel (but are these aromatic sensations really felt? Let's find out in this post a guide to the olfactory examination of coffee). The taste of the coffee is very full-bodied and a decidedly intense but balanced bitterness gives it a pleasant sweetness.

Definitely a coffee for strong palates and certainly perfect as an espresso.

We preferred not to give notes for this filter coffee, as we believe this coffee is really inadequate for brewing.

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