Coffee from Java, is known to have one of the highest caffeine concentrations in the world.
Growth altitude: 600-800 mt a.s.l.
Variety: Java Robusta
Processing method: Natural
Coffee plantations are present throughout the entire Indonesian archipelago and Java is one of the most important names in the history of coffee.
For this evaluation, the coffee was tasted and extracted in espresso at 91°C (to avoid overloading the bitterness) with an extraction of 25 ml in 24 seconds. The degassing of the coffee took 48 hours.
The crema has a very dark hazelnut color, without nuances. On the nose the sensations are marked by wood, dark caramel.
The taste of the coffee is very full-bodied with a good acidity, balanced by a pleasant sweetness. Definitely a coffee for strong palates and certainly perfect for espresso, but also made with the moka.