Redber Coffee RoasteryOLD BROWN JAVA - Dark Roast Coffee
Indonesia
- Roast Level: Dark
- Single Origin
- Organic Coffee
Not rated yet · Be the first to review it
from$7.36
≈ $17.75 / kg
Indicative price: the roaster’s shop has the current one.
You’ll be taken to the roaster’s shop to complete your purchase.
- Roaster based in
- United Kingdom
- Ship to
- United States · Not listed by the roaster’s shop
Full-bodied coffee with rustic, musky, tobacco flavour notes and vanilla aroma.
The flavour of these Arabica coffee beans is truly unique, and similar only to our Monsoon Malabar in spiciness.
Taste profile
From the details listed by the roaster’s shop.
- Roast LevelDark
- LightDark
- IntensityIntensive
- MildIntense
- AcidityBalanced
- LowBright
Flavour groups
- Sweet
- 2/4
- Chocolate-Like and Nutty
- 2/4
- Fruity and Floral
- 2/4
- Roasted
- 3/4
- Spicy
- 2/4
- Bitter
- 2/4
- Herbs
- 2/4
- Cereal-Like
- 2/4
Sizes and prices
| Grind | Coffee Size | Per kg | Price |
|---|---|---|---|
| Whole Beans | 250g | $29.44 | $7.36 |
| Whole Beans | 8kg | $18.63 | $149.00 |
| Whole Beans | 6kg | $19.50 | $117.00 |
| Whole Beans | 12kg | $17.75 | $213.00 |
| Whole Beans | 500g | $25.32 | $12.66 |
| Whole Beans | 1kg | $21.21 | $21.21 |
Description
Full-bodied coffee with rustic, musky, tobacco flavour notes and vanilla aroma.
The flavour of these Arabica coffee beans is truly unique, and similar only to our Monsoon Malabar in spiciness.
What you need to know...
- Flavours - earthy, musky, spicy, tobacco notes
- Aroma - vanilla
- Body - full-bodied
- Acidity - low
Perfect for...
Espressos and milky drinks such as lattes and cappuccinos.
Old Brown Java, is also known as Old Brown coffee, or Old Government Java. The coffee is grown on the old colonial estates on the east end of Java Island in Indonesia. Old Brown Java was traditionally used as ballast on sailing ships travelling to Europe in the 16th and 17th Centuries, where the sea water gave the coffee a distinct flavour.
Its mild acidity, heavy-bodied taste and sweetness is still attained through a weathering process which can take from 2 to 7 years. The green coffee beans which are milled but not yet roasted are then exposed to the region's moist, warm air throughout the rainy season. The 'monsooning' process results in a strengthening of the coffee's taste, a weakening of the acidity. There is also a distinct colour change from the original green tint of the coffee beans to a light brown colour.
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