Day 9. Indonesia - Old Brown Java, 6 Year Aged

This Indonesia Old Brown Java, 6-Year Aged coffee comes from smallholder farms across the island of Java, grown at altitudes between 1,100 and 1,700 metres above sea level. Using varietals such as Andung Sari and Sigarar Utang, the coffee is wet-hulled and then aged for several years — a rare, traditional practice that creates its unmistakably deep and mature profile. Expect a heavy body with earthy dark notes, alongside flavours of red wine, cedarwood and molasses for a rich, indulgent cup.

Indonesia’s coffee story is long and complex. The country was one of the earliest places outside Yemen to cultivate Arabica, introduced by the Dutch in the late 1600s. Over centuries, disease, climate and changing political landscapes shaped how coffee was grown. Today, more than 90% of Indonesian coffee comes from smallholder farms, often less than a hectare in size, scattered across a vast archipelago of islands with remarkable biodiversity and countless microclimates.

Java, in particular, has a long-standing reputation for distinctive, rustic and full-bodied coffees. Much of this character comes from Indonesia’s traditional giling basah (wet-hulled) processing method. Instead of fully drying the coffee in its parchment, the parchment is removed while the bean still holds high moisture, a technique developed to cope with the country’s heavy rainfall and high humidity. The result is the dense, earthy, low-acidity profile that defines many Indonesian coffees.

Old Brown Java takes this a step further. After processing, the beans are stored and aged for several years, allowing their flavours to mellow and deepen. Historically, this ageing happened naturally as coffee travelled slowly by sea to Europe; today, it is done intentionally to recreate that smooth, matured character. Over time, the beans darken, lose acidity and gain rich, winey notes and layered complexity.

The combination of volcanic soils, island microclimates, smallholder craftsmanship and years of careful ageing produces a coffee that is unmistakably Indonesian bold, earthy and full of depth, with a velvety body and sweet, lingering finish. A truly unique experience for anyone who appreciates the darker, richer side of specialty coffee.