Our Old Brown Java has been matured for 6 years. The unique ageing process was discovered in the 16th century, when the Dutch introduced the first coffee seeds to the island of Java. As the spice ships carried their cargo back to Europe, the raw beans would be stored away in the hold to act as ballast. They were found to produce an attractive taste when unloaded!
Now the beans are normally stored in large burlap sacks, which are regularly aired, dusted, and flipped. As they age, the beans turn from green to light brown, and their flavour gains strength whilst losing acidity.
This unique process produces a full bodied coffee, earthy and spicy like a good wine, with a hint of sweetness and no acidity, and strong tobacco undertones.
Processing: Aged/Dry Processed