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Synonymous with great coffee, Java Estate is more acidic, lighter in body and quicker to finish than other coffees from Indonesia.

The islands of Indonesia sit atop one of the world's most active volcanic chains. It is this volatile environment that helps to place these islands among the top coffee growing regions on earth. The volcanic sediment renders the soil very fertile, especially rich in the nutrients needed for coffee bushes (as well as spices, bananas, and chocolate) to thrive. Coffee will grow nearly anywhere in Indonesia, but the islands of Java, Sumatra and Sulawesi are the major exporting islands. In spite of this fact, the majority of coffee from Java is grown on small village farms, often in remote locations, near to the volcanos.

The Dutch introduced coffee to Java in 1696 to test whether the growing conditions on the island could sustain a viable crop. Obviously, they were quite pleased with the results. In 1724, just 28 years later, Java exported over 1 million pounds of coffee. At the time the Dutch began growing coffee in Java and shipping it back to Holland, they were also growing coffee in Arabia. The coffee grown there was called Mocha. Upon reaching Europe, it was not uncommon for the two coffees to be combined, thus creating Mocha Java. Note that Mocha Java does not contain any chocolate.

This coffee is pure Java Estate. It is a premium-quality coffee that is a delight to drink at any time of the day.