Indonesian coffee usually has a woody, tobacco-y flavor that is a signature. That is because much of Indonesia, including it’s more famous specialty coffee producing regions like Sulawesi and Sumatra use a process called wet-hulling, which gives their coffee a unique profile and low acidity.
What we love about this coffee from West Java is that it's fully washed, which means that we get to taste the flavor of the coffee and not the flavor of the processing method. You can expect to taste a dark citrus flavor of blood orange with melon sweetness.
As a side note in coffee history, this is where the term “Java,” as a shorthand for coffee came from. Mohka, in Yemen, was one of the first ports from which coffee was accessed by Europeans. There were restrictions placed on selling coffee seeds for cultivation so that Yemen and Ethiopia would remain primary producers. The Dutch company got around this by transporting full grown plants to Indonesia and cultivating them there. When the VOC started importing coffee to Europe from Java, it didn’t take long for it to take hold of the European market, and the Mohka-Java blend emerged soon after.