Java Jampit Green Coffee Beans (Not Roasted) Sold in 1 pound (16 oz) increments. Java Jampit is grown and produced in Indonesia. Indonesia is the third leading producer or coffee in the world. Indonesia is a rich and fertile land that is blessed with abundant amounts of rain each year, and this country produces cash crops of tobacco, coffee, cloves, cocoa, sugar cane, cinnamon, nutmeg, and tea. Most countries produce more Arabica coffee than they do Robusta coffee, but in Indonesia 90% of the coffee they grow is of the Robusta variety. Robusta is a more disease resistant coffee species than the Arabica and in the 19th century the Indonesian coffee growers primarily switched over to growing Robusta so their crops would be more trouble free. The Java coffee is almost all Arabica in variety and coffee has been grown in this region of Indonesia since 1699. The first bag of Indonesian coffee that was harvested for sell outside of the country was harvested in 1712, and since that day the reputation of the coffee from this region has grown to be held in high esteem. Where are Java Jampit Green Coffee Beans Grown? Java Jampit is the name of the estate where these green coffee beans are grown. It is grown on Java Island, or more specifically on East Java Island. Indonesia is the home to thousands of volcanic islands. These islands can be found positioned between Australia and the southern portion of Indochina along the equator. Java has Sumatra to the west of it and Bali is positioned to the east of Java Island. This island is perfect for coffee plant production because it is the home of thirty eight mountains and the higher elevations of mountainous regions are better suited for producing great coffee plants. The higher elevations also give you a harder bean inside the coffee fruit known as the coffee cherry. The thirty eight mountains on Java Island where all at one time or another considered to be active volcanoes. That is why the island has such rich volcanic ash as soil. The volcanic soil adds to the You may not know that we call coffee ‘Java’ because of this little island in Indonesia. In many places around the world Java is simply the word for coffee and many people never realize that it is the name of an Indonesian island where coffee is grown. It is said that Dutch colonist introduced the islanders to coffee plants in the late 1600’s or early 1700’s. When the American colonist got their coffee beans from Indonesia Java Island was where they go them, and the colonist started to call a cup of coffee a cup of java, or a cup of Joe. Coffee Bean Processing on Java Island You will notice the earthy undertones that are unmistakable characteristics of the wet hull processing that the java Jampit green coffee beans undergo. The wet hull processing is the reason why the Java Jampit green coffee beans have such a low amount of acid. Processing makes a huge difference in the acidity of the coffee and in the flavors and characteristics of the coffee. The coffee brewed from these beans is smooth and rich. You will likely not notice the earthy flavors created by the wet processing until after you have drank the coffee. The earthiness lingers on your palate as an interesting and tantalizing reminder of the coffee. Characteristics Found in Java Jampit Green Coffee Beans The coffee beans from this region have a naturally sweet taste. The coffee is delicate and smooth on your tongue and it tantalises your taste buds with hints of honey, almond, peach nectar, and chocolate. Some even say this delicate coffee has a tea like quality. Some of the green coffee beans from the Java Jampit estate have woody and earthy undertones that are not found in the other green coffee beans. The coffee is smooth and yielding to the brewing process the beans are cooked by. Roasting Java Jampit Green Coffee Beans It is recommended that if you choose to roast Java Jampit green coffee beans you do not roast them to a French roast. Medium to dark roast is the most preferred roast of these coffee beans. The roasting will influence the characteristics and undertones that the coffee has. If you roast these beans to a French or very dark roast you may introduce a bitter or harsher flavor than you will find when they are roasted to a lighter roast.
