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.
Cerrado FC SS
A full-bodied coffee that is creamy, nutty. and semi-sweet with hints of fruit, bakers’ chocolate, and toasted walnut.
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.
Dry Process Suke Quto
Tasting notes of strawberry, ripe blueberry, dried stone fruits, and tangy tamarind with fragrances of Chai tea, cinnamon, and fresh rue herb.
Kona Peaberry - Mauka Honaunau District
Rich, smooth taste with mild acidity, creamy body, and a light lingering aftertaste with notes of milk chocolate, vanilla, caramel, nuts, and citrus.
Sunda Wet Process Siki Alit
Profiles of caramelized sugars, buttery caramel, lemon-lime twist, and dark chocolate bar with crisped rice.
Nyeri Ichamama Peaberry
Tastes of juicy fruits, like plum, grape, and even a hint of tropical fruit punch with cocoa bittering makes as it cools. Aromatics of molasses and burnt sugar.
Nhot Ou
A smooth and sweet coffee that is silky, medium bodied, and lower acidity with tones of chocolate accompanied by sweet caramel/burnt sugar notes and a subtle aroma of roasted nuts. Light floral notes and subtle herbal/spicy nuances are also present.
Organic Chiapas California Estate - FTO
A smooth and creamy coffee that is nutty with notes of chocolate, marshmallow, and a touch of citrus zest.
Carpenter Estates - Sigri- Kula Peaberry
A silky smooth coffee that is clean tasting, fuller bodied, and has a creamy mouthfeel. It is a lower acidity chocolaty cup with a sweet edge with some cool nutty and herbal/spice accents.
Huabal San Pablo
Notes of brown sugar, torrone, butter pecan, and honey. Darker roasts pull out deep chocolate tones, satiny body, with hints of clove, and saffron.
Organic CENFROCAFE Co-op, FTO, MWP
A smooth medium-bodied coffee with notes of chocolate, lemon, and sundried tomato.
Milles Collines Peaberry
A sweet and lively coffee with notes of caramel, semi-sweet chocolate, tea, dried lemon, coriander, and cinnamon bark.
Toraja Sapan Minanga
A medium bodied coffee that is slightly earthy and citrusy with a hint of orange rind undertone, chocolate, and subtle spicy black pepper. Syrupy sweet with a hint of spice when roasted dark.
Mandheling, Gr. 1
A smooth and rich coffee that has tobacco-like sweetness, earthy herbal notes, along with tastes of vanilla, and molasses.
Organic Sipi Falls
A medium-bodied coffee with notes of dark chocolate and soft fruit.
Robusta - Central Highlands
A heavy-bodied Robusta offering with a stout body and a balanced cup with a clean finish.
Mokha Haimi
A thick bodied coffee that has rustic complexity, tangy bittersweetness, rustic sugars, a woody aroma of whole spice and aromatic cedar, and a super long finish.
Indonesian coffee cultivation got its start with Dutch political leaders shipping seedlings from Ethiopia and Yemen to the country’s capital, Jakarta, on the island of Java in the 1600s. The Dutch had an established trading company in the country and thus had a strong political presence. Indonesia was the first place, outside of Arabia and Ethiopia, where coffee was able to be cultivated on a large scale.
By the mid-1870s growing areas were expanded to Sumatra, Bali, Sulawesi (formally known as Celebes), and Timor. The first crops in Sulawesi were planted around 1850, but by the late 1800s coffee rust wiped out most of Indonesia’s Arabica Typica crop. In the 1950s, soon after Indonesia gained independence, Dutch-owned plantations were nationalized and are now managed as state-owned plantations. Today, only 5% of Sulawesi’s coffee is grown by larger estates, with the rest being grown by small family-owned farms.
Grown in one of Indonesia’s highest elevations, the Sulawesi Toraja is procured by micro mills less than 3 acres in size. The sub-region of Tana Toraja produces only about 60,000 bags per harvest. Toraja is situated in a mountainous area that's lush in flora and fauna, with iron-rich soil and a cool, comfortable climate at about 1,800 masl. Its climate and rich, volcanic soil make up a perfect environment for cultivating coffee beans.
The Toraja people who grow the coffee are an indigenous group with a traditional village lifestyle that includes houses resembling boats and animist rituals called “aluk to dolo”, which means “the way of the ancestors”. This community of farmers meticulously sorts, de-pulps, and ferments the coffee cherries overnight. This process is known as “Giling Basah” (wet-hulling), and it is a unique process that leaves the parchment and mucilage on the bean during fermentation so the coffee will possess an earthy flavor. The next day, the cherries are washed, stripped, and then patio-dried evenly in the sun for 2-3 days.
Sulawesi coffees are clean and sound in the cup. They generally display nutty and warm spice notes, like cinnamon or cardamom. Hints of black pepper are sometimes found. Their sweetness, as with most Indonesian coffees, is closely related to the body of the coffee. The after taste coats the palate on the finish and is smooth and soft. Sapan Minanga has long been recognized as one of the premium coffees grown on the island of Sulawesi.
