Ideal for espresso, our strong Old Brown Java beans are aged as green beans for at least two years before being roasted, giving the coffee a heavier body and a powerful flavour, but very little acidity. The process of ageing beans is popular among many Javanese coffee producers and can last for as long as three years, during which green beans may be 'monsooned' by being exposed to the warm, moist air of the rainy seasons. As the green beans age they often begin to turn to a light brown colour, and the longer they are aged the more flavour they gain. Want to learn more about this fantastic coffee? Read our article - Old Brown Java Coffee - Aged like a Fine Wine.
