Regions

Whether single‐origin or our custom blends, Java Master sources our specialty Arabica beans from the best coffee growers around the world. Click on a country below to learn about the growing conditions and processing methods that make the flavor of every cup unique.

Sulawesi Sumatra Kenya Brazil Colombia Ethiopia Costa Rica Rwanda

Brazil

Altitude range: 1300 to 5250 feet
Popular varietals: Bourbon, Catimor, Catuaí, Caturra, Maragogype
Average rainfall: 39 to 59 inches
Harvest: May through September
Growing regions: Bahia, Espirito Santo, Minas Gerais, São Paulo, Parana, Rondonia

Brazilian Cup Profile: Brazil is the worlds largest producer of coffee beans, producing many coffees diverse in flavor and quality. Brazil is also known for high quality specialty coffee low in acid, and softly sweet with bittersweet chocolate and nutty flavor notes. The cup is mostly attributed to the lower growing altitude in the country. Brazilian coffee makes an excellent base for specialty drinks like lattes and espressos as the smooth profile accentuates spices and sweeteners.

Processing: The majority of Brazilian coffee is processed using two different methods, the natural and pulped natural. The most popular of the two, natural process, allows the sun and heat dry the full coffee cherry in its natural form. Pulped natural method involves removing the outer skin layer of the fruit, and the coffee is dried with nearly all of the fruit still present. Both methods provide more sugars and full bodied flavor compounds into the bean, increasing the distinctive sweetness of Brazilian coffee.

Colombia

Altitude range: 2600 to 6200 feet
Popular varietals: Bourbon, Caturra, Typica
Average rainfall: 33 inches
Harvest: March through June, September through December
Growing regions: Antioquia, Boyaca, Caldas, Cauca, Huila, Magdalena, Meta, Nariño, Norte de Santader, Quindio, Risaralda, Santander, Tolima, Valle de Cauca

Colombian Cup Profile: Colombian coffees are know for their rich and velvety body along with moderate acidity, which is often associated with fruity flavor notes. Other common flavors are vanilla, caramel, and chocolate. However, the Andes Mountains create several microclimates throughout Colombia, with different indigenous tribes producing many subtlety varied coffees.

Processing: The majority of Colombian coffees are produced using the washed method, since most farmers have small wet mills. Beans are de‐pulped, fermented in tanks of water overnight, and dried on patios. In recent years farmers have experimented with raised drying beds and different fermentation times to add more variability to Colombian specialty coffee.

Costa Rica

Altitude range: 1950 to 6550 feet
Popular varietals: Caturra, Catuaí, Villa Sarchi
Average rainfall: 100 inches
Harvest: November through March
Growing regions: Brunca, Guanacaste, Orosi, Tarrazú, Tres Rios, Turriabla, Valle Central, Valle Central Occidental

Costa Rican Cup Profile: Costa Rican coffees are the standard bearer for bright, clean Central American coffee. Due to the wide altitude range of coffee farms in the country there are generally two trends in cups: at the moderate elevations, mildly sweet cups with notes of toffee and citrus, and at higher elevations, sugary cups with notes of dried fruit.

Processing: The majority of Costa Rican coffees are processed using the washed method, which contributes to their bright acidity. Some farms are producing natural (sun‐dried with the cherry intact) and pulped natural (sun‐dried with the outer skin and some pulp removed) to increase sweetness, instead of the naturally occurring Costa Rican acidity, creating a more balanced cup.

Sumatra

Altitude range: 2625 to 4900 feet
Popular varietals: Bourbon, Catimor, Caturra, Timor, Typica
Average rainfall: 180 inches
Harvest: January through March
Growing regions: Aceh, Lintong Nihuta, Lintong, Tapanuli

Sumatran Cup Profile: Sumatra has a long standing tradition of producing very strong, robust coffees-excellent for those tough mornings! Heavy body with notes of balsamic, fig, and herbal earthiness are the norm.

Processing: Sumatra has a long standing tradition of producing very strong, robust coffees-excellent for those tough mornings! Heavy body with notes of balsamic, fig, and herbal earthiness are the norm.

Ethiopia

Altitude range: 4920 to 7215 feet
Popular varietals: Native heirloom varieties
Average rainfall: 48 inches
Harvest: November through February
Growing regions: Djimmah, Gimbi, Harrar, Lekempti, Limu, Sidama, Wellega

Ethiopian Cup Profile: Ethiopia is the origin of Arabica coffee, the type of bean used in quality coffee. Hundreds of years ago traders brought Ethiopian coffee plants throughout the world, but very few survived due to the drastically different climates. Consequently, Ethiopian coffee contains unique heirloom varietals that can be found nowhere else in the world. Some of the most popular exports, mainly Yirgacheffe and Sidama, are known for a light creamy body with aromatic floral and citrus notes, creating a delicious and highly variable cup profile.

Processing: Traditionally, Ethiopian coffees are processed using the natural method, beans drying on raised beds. In recent years some co-ops have invested in equipment to utilize the washed method of processing which adds more floral notes and acidity, while reducing the sweetness of the cup.

Kenya

Altitude range: 4600 to 6560 feet
Popular varietals: Batian, Ruiru 11, SL28, SL34
Average rainfall: 28 inches
Harvest: October through December, April through June
Growing regions: Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Meru, Mt. Elgon, Murang'a, Nakuru, Nyeri, Thika, Taita Taveta, Trans‐Nzoia

Kenyan Cup Profile: Kenya produces very sweet and creamy cups, with notes of black currant and various citrus fruits, depending on the varietal. A good Kenyan cup is powerful and bright—excellent for beginners wishing to clearly taste the difference between standard and specialty coffee.

Processing: Kenya uses a variation of the washed process, known as double fermentation, where beans are soaked in fermentation tanks for two 12 to 24 hour sessions instead of one. Beans are flushed with water between the sessions to remove all loose organic material. After fermentation, beans travel through a water channel allowing high quality dense beans to sink and low-quality beans to float and be removed. The beans are soaked for a final third session, then laid out on drying beds for 7 to 14 days.

While the double fermentation method is resource and labor intensive, it produces great results. Kenyan coffees are extremely clean, strongly flavored and consistently high‐quality.