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This coffee is matured for two years to lose some of its acidity and enhance its heavy body with sweetness. An excellent espresso coffee.
Grown on the volcanic Indonesian island of Java, Old Brown Java coffee's unique bean ageing process is the basis of its distinctive taste. As they mature, the beans turn from green to brown, giving this coffee its name.
In the 16th and 17th centuries, the raw beans were packed as ballast in the holds of sailing ships carrying spices to Europe, a journey that resulted in a rich, full-bodied coffee bean, tempered by the wood and sea salt. Today, the beans are aged underground for up to 5 years, a process that gives the same robust, full-bodied taste, with a touch of sweetness and no acidity.
A coffee for the connoisseur, Old Brown Java's intense earthiness is unique, with its strong, intense flavour making it ideal for espresso, cappuccino or latte.
Taste: A full bodied coffee, earthy and spicy with tobacco notes
Sometimes called Old Government Java this coffee is matured for two years to lose some of its acidity and enhance its heavy body with sweetness. The beans changes colour from light green to brown, hence its name. Originally this coffee was used as ballast in the old sailing ships and ageing occurred in the holds as they travelled to Europe. Its smoothness makes Old brown Java excellent for use as an espresso coffee.
