Indonesia Java Toraja 
 
 It has a rich, bitter-astringent, tart taste with a natural chocolate flavor. 
 
 Saturated, slightly astringent, with a slight bitterness, Java coffee is characterized by a tart and recognizable taste with a clear chocolate hue. The drink made from these grains is distinguished by the strength of the infusion, the originality of the aroma and the long-lasting taste of classic chocolate. 
 The history of the cultivation of coffee trees in Indonesia, which was strongly influenced by the Dutch colonialists, goes back three centuries. The country is currently ranked fourth among the world's producers of coffee beans. Most of such varieties as arabica (about 85 percent) are produced by the state-owned company RTR, opened during the Dutch era at the end of the 20th century. The rest of the production is distributed among traditional farming enterprises located on small plots of land. 
 Farms Blavan, Toraja are located not far from Jumpit Estate. The local coffee bears some similarity to Jumpit, based on the overall acidity of the citrus, but its floral shades are less pronounced. The increased acidity of the grain allows it to be roasted for filtration. 
 Recommended preparation method: grind coffee beans to the required degree of grinding and cook according to your desire: in a cezve, in a filter, in a coffee maker, in a French press, in an espresso machine at the rate of 8-10 grams (2 teaspoons) per 1 cup of volume 200 ml. Coffee is prepared at a water temperature of 90-96 degrees (not brought to a boil). 
 
 100% ARABICA 
 Processing method: washed. 
 
 Region: Lien Plateau, East Java. 
 
 Farm: Blavan Estate, Toraja 
 
 Growth height: 1 -1.4 km above sea level. 
 
 Roast: 6/10 
 
 Acidity: 5/10 
 
 Density: 8/10