Grown on the island of Java, how Old Brown Java came to be is a romantic story dating from the 16th century, when the Dutch ruled the sea and dominated the spice trade. Granted a monopoly licence to trade in Asia, Dutch ships would sail back to Europe loaded with spices, and used coffee beans in brine inside oak casks as ballast.
When they would reach port, the beans thus aged gave a robust coffee with a unique flavour.
Nowadays, Java green beans are no longer processed this way, but through a technique designed to replicate it: the beans are milled then left exposed in the warm moist air, sometimes for up to 3 years. They are not roasted until the ageing process is complete, which gives them a robust taste with less acidity. Their green colour gives way to a lighter brown, hence its name
This coffee is among the most sought-after aged coffees. It has a rich body with smooth and complex flavours and underlying notes of sweetness and we cannot recommend it enough for something special.
We sell these beans as a medium to strong roast.
Grown at altitudes of 1,400 meters above sea level
Harvested between July and September
Milled by washing and sun drying on raised beds
Has the aroma of oak cask
These beans are suitable for: mild espresso, filter and cafetière
Did you realise: our coffee packs are always 250 grams, not 225 grams as is often the case with mass market coffee.