Java Jampit

Java coffee is so so perfect that it’s boring. It's clean, not earthy. It's smooth, not acidic. It's full bodied, not thin. It doesn't really have strong undertones, but it does have a creamy rich coffee taste that everyone likes. There's nothing bad to say about Java coffee, but there's nothing remarkable about it either. It's just a bit plain and boring compared to some of the nuances that you find in other origins. But a lot of people - I would suggest the majority of people - WANT a coffee like this... they don't want lemon and strawberries and flowers in their coffee -- they want a good boring safe mug of Java.

Now as a blender, Java is great to have around. It adds body and denseness to anything you blend it with. A Guatemalan gives it bite. Yemen/Java was the first and still famous coffee blend, or for a cheaper version, pair Java with Ethiopia. Blend it into French Roast to give it body. Put it with Mexican, or another central american, to give it some zing. If your Sumatra is too earthy, blend some Java into it until you get what you're looking for. Java grows a good coffee, really, but in my humble opinion, is better yet with some company.

Roasting tips: it depends what you want to do with it, but the dark end of a medium roast is a good starting point -- verge of 2nd cracks gives you the traditional clean smooth taste that Java is famous for. 20 seconds into the rolling 2nds acts like a super clean Sumatra. Light roasts have sweetness with hints of almond, chocolate, and peaches.

USA arrival February 2016