Many times, Java coffee is so perfectly balanced that it is not even enjoyable too drink. To be interesting, a coffee needs some discerning characteristic or flavor. This year's Blawan crop is hands down, the nicest Java I've ever drank. An absolute winner. The beans grow high in the mountains on a volcanic rim -- high altitude + lava soil = great beans. It is rare to find a Java that has complexity, so this one is pretty exciting with its spicy notes. In medium roasts you can taste cloves, milk chocolate, black pepper, and cedar. In darker roasts you find copper pennies, roasted red pepper, peat moss, and other foresty flavors. Darker yet, you bring out some earthiness along with so much chocolate. It's like dark chocolate melting on your tongue. And then in the finish there is a full bodied stone fruit sweetness (we debated whether it's canned peaches or sugared plums). All roasts have a rich deep full body. Let the smoke mingle with the beans as it roasts to really bring out some spicy smoky characteristics. This is really good coffee, especially if you enjoy a dark roast that doesn't taste burnt or need any cream. We roast this dark and drink it happily. It is great no matter how you brew it, but phenomenal in a french press. You can Italian Roast this coffee as well, getting it all nice and shiny with oils but without tasting unnecessarily bitter and ashy flavors that most origins would carry.
It also makes a great mokka-java blend when you pair it 50-50 with the Ethiopian coffee of your choice.
Java tends to make great espresso or add depth to an espresso blend, and this one is no exception. It can stand alone, but add up to 30% of something brighter to really make a satisfying shot.
Java is great for blending in general, adding body to anything you blend it with. It also the first choice roasters turn to when Sumatran prices are high, because you can blend Java into Sumatra and cut your cost without hurting the taste.
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