Coffee drying on racks in Indonesia
Indonesia Old Brown Java

Indonesia

Indonesia Old Brown Java

Old Brown Java is wet-hulled coffee (giling basah, the process typical of Indonesia's humid islands) then aged for six years before sale. Grown by smallholders across Java at 1,100-1,700 metres from Andung Sari, Ateng, S-795, Sigararutang and TimTim trees, harvested April to August.

The local varieties matter as much as the ageing. Ateng and TimTim are the backbone of Indonesian smallholdings, and S-795, the most planted Arabica in this part of the world, brings a faint mocha spice. Six years in the warehouse round off whatever edges are left. The cup comes out heavy and earthy: red wine, cedarwood and molasses over a thick body.

Not subtle, and that is the point. Aged Java keeps a small, devoted following among people who roast dark.

  • Red wine
  • Cedarwood
  • Molasses
  • Earthy
Origin
Indonesia
Region
Java
Altitude
1100-1700 masl
Process
Wet Hull
Varietal
Andung Sari
Producer
Smallholders across Java
Harvest window
April - August
Suggested roast
4/5, Medium-dark
Download Lot Info Sheet (PDF)
Roast profile

You're ordering 10 kg of green coffee per unit, to be roasted to order. You'll receive the roasted output, typically 15-20% lighter and varying by coffee and roast profile, wholebean in bulk bags. Quantity is in 10 kg units.

Price

£4.00

Sample 200 g · £20.00 / kg

This lot has sold out.

Frequently asked questions

What does "old brown" mean?
Old Brown Java is a traditional style where the green coffee is stored and allowed to mature over time. During ageing the colour shifts darker and the cup softens and deepens towards earthy tones, mellow spice and treacle-like sweetness rather than fresh fruit acidity. This lot has been aged for six years.
How does wet hulling shape the flavour?
Wet hulling (giling basah) removes the parchment while the coffee still has relatively high moisture, which tends to produce a thicker mouthfeel and more rustic, savoury-leaning notes. Aged Java is built for people who enjoy heavier body, low brightness and dark, rustic sweetness. The cup comes out heavy and earthy: red wine, cedarwood and molasses over a thick body.
Which varieties, and how should I roast it?
Andung Sari, Ateng, Linie S-795, Sigararutang and Timtim grow across Java at 1,100-1,700 metres, harvested April to August. Roast it dark, the heavy, earthy character is the whole point, and the darker tones hold their own in milk drinks.