Old Brown Java

Grown on the mineral-rich volcanic soil of Java. These beans are aged for at least two years to replicate the original Dutch ageing process. Centuries ago, 16th-century Dutch traders transported coffee from Java to Europe, often as ballast. The beans would be stored away in the hold, becoming influenced by the wood of the ship and ocean air, developing an exceptionally unique flavour.

Today, this process is carefully replicated in wooden barrels stored underground. The result is a full-bodied coffee with spice, peppercorn, toffee, and chocolates notes.