Welcome to Javageddon Coffee, where every cup brings people together. We're not just passionate about roasting exceptional coffee—we're dedicated to building a vibrant community of coffee lovers. By connecting with our customers and supporting local efforts, we aim to inspire a genuine appreciation for the craft and culture of coffee.
Our journey started with a simple love for coffee and a dream to share its rich story. From carefully sourcing beans that embody unique origins to roasting each batch with pride and care, our commitment is unwavering.
At Javageddon Coffee, we promise to provide responsibly grown, thoughtfully harvested beans and memorable experiences with every sip.
Organic Colonial Caranavi, FTO
A rich, full-bodied coffee with a spicy aroma and tasting notes of sweet milk chocolate.
Cerrado FC SS
A full-bodied coffee that is creamy, nutty. and semi-sweet with hints of fruit, bakers’ chocolate, and toasted walnut.
Organic Kalehe - Idjwi Island Women's Coffee
Great floral and soft fruit tones upfront with a bit of brightness, delicate sugary sweetness balanced with a little chocolaty spice. Strong savory with hints of panela and burnt sugar flavors.
Zarcero Monte Brisas Cassiopea
A sweet and dense coffee with top notes of dark caramel, burnt sugar,
dark chocolate, creamy ganache, and bittering baking cocoa.
Organic Zorzal Cacao
A full-bodied cacao that is smooth and creamy with notes of plum, molasses, nuts, and spice.
Queen City Harrar
Aroma with hints of cherry, dark chocolate, and dried fruit. The taste is the same, but overtly wild and earthy with excellent balance.
Organic Island - FTO, RFA
A smooth, full bodied, and fairly sweet coffee with notes of mild chocolate, strong tobacco, spicy black pepper, hazelnut, and a pine like dryness that makes you long for another sip.
Blue Pine - Central Plateau
A smooth, well-balanced cup featuring rich baker’s chocolate-caramel flavors, floral notes, and hints of sweet cream and dark fruit.
Organic Kayumas - Taman Dadar
A full-bodied coffee that is sweet, exotic, and smokey.
Muranga Kangunu Peaberry
A sweet coffee with hints of brown sugar, dried currant, lemon rind, fruit leather, whole spices, and cocoa bittersweets.
Organic Chiapas, FTO
A smooth, medium-bodied coffee with gentle acidity, dark chocolate flavor, and roasted nut notes, finished with a naturally sweet aroma.
Nicaragua Acopio Suyatal
Modest sweetness and acidity in light roasts, hints of vanilla wafer, and apple. Dark roasts develop bittersweet layers, flourless torte, "bean to bar" dark chocolate, and body.
Mandheling, Gr. 1
A smooth and rich coffee that has tobacco-like sweetness, earthy herbal notes, along with tastes of vanilla, and molasses.
Huay Mak
At a medium roasts, notes of spiced chocolate emerge with just a hint of citric sweetness. When roasted darker, tastes of “baker’s chocolate” predominates, with smoky tones, a heavier body, and very low acidity.
Robusta - Central Highlands
A heavy-bodied Robusta offering with a stout body and a balanced cup with a clean finish.
Kateshi Estate Peaberry - RFA
A rare Peaberry that is prized for its sweet chocolate-cherry notes while being smooth and full bodied.
Did you know Vietnam usually takes the spot of the second largest coffee producer in the world second only to Brazil? Coffee was originally brought to Vietnam by the French in 1857 during their period of initial colonization. While Vietnam is mostly known for growing robusta coffee beans today, the French brought arabica beans first. These were grown in the more northern regions of the country in and around the French Catholic churches. However, by 1908, robustas were brought into Vietnam, and the French found that the more tropical and rainy areas of the south were more conducive to growing coffee than the drier, temperate northern regions of the country.
In more recent years, the effects of climate change have affected production due to the exacerbating spreads of pests and diseases, aging coffee trees, and general crop competition as smaller farmers find their profit margins shrinking. To combat this, the Vietnamese government developed the “Vietnam Sustainable Coffee Plan and Vision to 2030”. The plan focuses on better developing technological processing infrastructure, implementing water-saving irrigation techniques, teaching farmers more environmentally sound practices, capping nationwide coffee cultivation at 600,000 hectares, and finally, expanding into high-quality arabica growing.
Currently, robusta beans account for 97% of the coffee grown in the country and while there are small growing regions in the North-West and South-East, the tropical Central Highlands region is the primary growing region. Within this area of the country, five provinces account for the centers of production. These five provinces are Đắk Lắk, Đắk Nông, Gia Lai, Kon Tum, Lâm Đồng. The average farmer in the Dung K’No region of Vietnam cultivates on about 1.2 hectares of land. They grow a mix of Catimor with some heirloom Arabica varieties, though the country is more famous for its Robusta production.
Like any type of coffee, there are multiple ways to brew it. Each brings out specific flavor notes, accentuating some and downplaying others. Within Vietnam, there is a traditional drip method of brewing coffee called phin. This method is closest to a pour-over, yet similar to an Aeropress in that coffee brewed using a phin is brewed directly over the cup.
These types of filters are easy to get a hold of if you want to try them out for yourself. They come in multiple sizes ranging from 4oz, 12oz, and up to 24oz. We suggest purchasing the 12oz phin filter from Ngyuen Coffee Supply if you want to brew Vietnamese coffee in a traditional manner. Another brew method is the French Press. Given robusta bean’s preference for dark roasts, Vietnam’s history with the French, and how the French Press excels at brewing dark roasts, it's a no-brainer! Finally, the third brewing method is using Vietnamese beans for your espresso blend.
How to Make Vietnamese Iced Coffee (Cà Phê Sữa Đá):
Most westerner’s familiarity with Vietnamese coffee usually comes from having the traditional drink, Cà Phê Sữa Đá, which literally translates to iced milk coffee. The beverage is served cold given the tropical climate of Vietnam and made with a phin. However, the drink can also be made “hot” by taking out the sweetened condensed milk and ice. This coffee drink is very similar to the French café au lait and uses sweetened condensed milk rather than regular milk due to the long colonial shipping times from France to Vietnam. If you want to try making it home here’s what you’ll need:
Ingredients:
Recipe:
(Please note that our recipe assumes you are using a phin filter. If you are using a French Press, just make a traditional French press and combine it into a cup as described below)
