It is March; our FAVORITE month of the year celebrating all things Spring and plenty of Irish cheer! Green is everywhere and who doesn’t love green?! So let’s not dilly dally around and get on with our “green bean” coffee of the month; JAVA.
Coffee of the Month:
As children in the ‘70s, we lived in Jakarta, Indonesia for nearly 10 years. It is still a “home” of sorts for us. The people and the land are near and dear to us still. So what better coffee to celebrate this amazing month of March than Java.Coffees from the amazing country are always on our Favorite List!
Our Java Estate Jampit is produced on the East Java Jampit Plantation on the Ijen Plateau. Jampit (or Djampit) is one of five large estates in the region that date back to the Dutch colonial era. The Ijen Plateau is actually closer to the neighboring island province of Bali, just a short trip to the east across the Sea of Bali and benefits from excellent, mineral-rich volcanic soil, proportionate rainfall and a humid, subtropical climate.
Like most of Java, and unlike Sumatra and Sulawesi, our Java Estate Jampit is wet processed, producing a distinctly clean cup with low acidity, big body, some nice chocolatey notes and a sweet, syrupy finish. The other four colonial estates in the region are Blawan (also called Belawan or Blauan), Pancoer (or Pancur), Kayumas and Tugosari—in total their combined farmlands, including the Java Estate Jampit cover more than 9,000 acres.
Qualities, Characteristics & Brew Methods
- Roast Profile: Light Roast, Medium Roast, Dark Roast
We prefer to roast this coffee to a “medium” profile. That is point where the bean starts to “sweat” a little with the oils just beginning to break the surface of the bean. This indicates that the most of the body is still “in” the bean rather than “on” the bean. If you continue to roast darker the oils (body) will continue to “blead” out on to the surface of the bean and as the oils “blead” out they extract flavonoids and remove flavor notes. These notes are replaced by the smoke in the roasting drum creating a thin smoky coffee otherwise known as a French Roast. We prefer the medium profile because it the best way to develop the full flavor offering without introducing flavors from the roasting drum.
Cupping Notes: Good balance, low acidity, full body, hints of chocolate, syrupy finish.
Javanese coffee is not typically wet-hulled or semi-washed like Sumatra or Sulawesi origins; rather it is traditionally washed and for this reason is regarded as the cleanest of all Indonesian offerings.
Tea of the Month:
You can’t go wrong with this wonderful blend of Organic Sencha Green Tea blended with lemon peel, Calendula Petals (Yellow Flower), and scented with the delightful fragrance of Passion Fruit. This amazing tea not only tastes great but it is very healthy for you assisting with digestion, metabolism, and cellular health.
That’s a wrap for March. Be safe and enjoy the celebrations of St. Patrick’s Day. Make sure to balance your Guinness intake with plenty of Java and Green Passion.
Tom, Harry, Carmine