The Dutch began cultivation of coffee trees on Java in the 17th century and it has been exported globally since. The optimal conditions for coffee plants to be grown in Java is that they reside at an altitude of between 3,000 and 6,000 feet, with the majority of coffee growing areas residing at a plateau region of 4,500 feet. This true Java is rich and smooth with very low acidity. It is characterized by a thick, syrupy body and a fragrant, complex aroma, with subtle hints of bittersweet chocolate.
