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Ijen Ember - Volcanic Java
Indonesia’s Ijen Java is a classic single-origin coffee with rich dried fruit and nut tones balanced by tropical brightness. This coffee bridges tradition with versatility — great for filter brews and approachable yet layered enough for daily specialty enjoyment.
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Indonesia’s Ijen Java is a classic single-origin coffee with rich dried fruit and nut tones balanced by tropical brightness. This coffee bridges tradition with versatility — great for filter brews and approachable yet layered enough for daily specialty enjoyment.
Overview
Java’s volcanic slopes yield dense beans with deep sweetness. The natural process here imbues the cup with prune and dried fig accents alongside hints of tropical fruits. A medium roast preserves body and depth while keeping acidity soft and welcoming. The result is a comforting yet engaging coffee that works across multiple brew methods from pour-over to French Press.
Origin Story
The Ijen Plateau benefits from volcanic soils and stable microclimates that slow fruit maturation, intensifying sugars. Java’s coffee culture is longstanding and renowned for producing medium-bodied coffees with complex fruit-and-nut interplays.
Producer Story
Smallholder and estate farms around Ijen collaborate with exporters to bring balanced Indonesian profiles that mix sweetness and structure. Classic processing techniques emphasize body and approachable cups.
Specifications
| Coffee Type | Arabica |
| Country of Origin | Indonesia |
| Region / Estate | Ijen / East Java |
| Altitude | 1200–1500 MASL |
| Processing Method | Natural |
| Roast Level | Omni Roast |
| Tasting Notes | Prune; dried fig; tropical fruits |
| Body | Medium; warm and rounded |
| Sweetness | Medium |
| Acidity | Soft |
| Aftertaste | Gentle sweet finish |
| Recommended Brew Methods | Filter; French Press; Pour-over |
| Best Enjoyed | Daily specialty coffee |
| Quality Score (SCA) | 83.25 (regional indicator) |
| Certifications | Indonesian specialty |
| Brew Ratio | 1:15–1:17 |
| Water Temperature | 92–95°C |
| Shelf Life | 12 months |
| Storage | Store in cool, dry airtight container |
THE ORIGIN
Java’s Volcanic Highlands
Coffee from Indonesia’s Ijen Plateau grows on volcanic slopes where fertile mineral soils and stable mountain climates nurture dense Arabica beans. Smallholder farmers cultivate coffee under shade, harvesting cherries carefully before drying them naturally to enhance sweetness and body. The volcanic landscape and humid climate contribute to the coffee’s rich structure and comforting depth. Indonesian coffees are known for their round body and gentle acidity, and Ijen lots carry that tradition with added fruit complexity. The cup reflects Java’s terroir - warm, sweet and layered with dried fruit notes balanced by subtle tropical brightness.
1200-1500
ALTITUDE
Natural
PROCESS
84-86
QUALITY SCORE
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How to Brew
15g
Coffee / Coarse grind
250ml
Water
1:16
Ratio
93°C
Temperature
4 min
Brew time
20g
Coffee / Fine grind
200ml
Water
1:10
Ratio
Medium
Heat
5 min
Brew time
18g
Coffee / Fine grind
36ml
Water
1:2
Ratio
9 bar
Pressure
25-30s
Brew time
25g
Coffee / Medium grind
400ml
Water
1:16
Ratio
92°C
Temperature
3 min
Brew time
30 gms
Coffee / Fine grind
200ml
Water
1:5
Ratio
95°C
Temperature
10 min
Brew time
17g
Coffee / Medium-fine grind
250ml
Water
1:15
Ratio
85°C
Temperature
2 min
Brew time
100g
Coffee / Coarse grind
1L
Cold water
1:10
Ratio
4°C
Temperature
12-24h
Brew time
Grind Size Chart
Coarse
French Press
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Medium-Coarse
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Medium
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Medium-Fine
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Pour Over
Fine
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