Old Brown Java Coffee
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Aged over a period of five years, this is a coffee unlike any you’ve ever tried: intriguingly rich with a smoky depth of flavour, and an intense hit of peppery spice.
Roast Arabica beans.
Storage: Always store coffee in an airtight container. Ground coffee should be used within 2 weeks of opening to ensure optimum freshness.
Roasted and packed in the UK.
Packed in a protective atmosphere.
Product Content Slot
Peppercorn & Smoke
Brew the Perfect cup
When making coffee always use freshly drawn and boiled water – wait a few seconds for the water to cool so you don't scald the grinds. Cardinal rule? Never re-heat brewed coffee! Freshness is everything.
This is seriously intense coffee: try it brewed in a cafetière to appreciate its full body, or prepared as a cortado with a little milk.
The Indonesian island of Java has long been famous for its coffee – and for its unique process of "ageing".
The unique ageing process was discovered in the 16th century, back when the Dutch introduced the first coffee seeds to the island of Java. As the spice ships carried their cargo back to Europe, the raw beans would be stored away in the hold to act as ballast. After several months at sea, the beans were tempered by the wood and the brine to produce an exceptionally robust, gutsy flavour – perfect for espressos, or as a hearty boost to a cappuccino or latte.