Java was originally introduced to the island of Java directly from Ethiopia by the Dutch in the early 19th century. It was thought to be a Typica variety, but in fact it is an Ethiopian Landrace – Abysinia. It has a better tolerance to coffee leaf rust and coffee berry disease than other arabica varieties.
Process description: Full ripe cherries are carefully picked, then floated and washed in a two step process. Cherries are then introduced into plastic bags and sealed. These are placed in a temperature controlled cold storage room for 180 hour fermentation process. The cherries are then spread onto african beds in a greenhouse for a controlled drying process.
