The Dutch planted the first arabica trees in Java early in coffee history and before the rust disease virtually wiped out the industry, Java led the world in coffee production. Most of this early acreage has been replaced by disease-resistant robusta, but, under the sponsorship of the Indonesian government, arabica has made a modest comeback on several of the old estates originally established by the Dutch.

Java, like New Guinea, shares the low-toned richness of the other Indonesian and New Guinea coffees, but tends to be more obviously acidy, a bit lighter in body, and quicker to finish. Lurking in the acidity is a slight smoky or spicy twist.

Of the revived "old" estates that provide most of the good Java arabica, Djampit is the most likely source of the Java coffee in your specialty store.