Old Brown Java is one of coffee’s best-kept secrets. Naturally aged before roasting, this remarkable Indonesian coffee develops a rich, smooth character with earthy, chocolatey flavours and remarkably low acidity. Discover the fascinating history behind one of the world’s oldest coffee styles, learn why we call ours Hot Lava Java, and explore what makes this volcanic-origin coffee unlike anything else.

Coffee flavour often comes down to two key profiles: fruity and chocolatey. Understanding the difference between them is one of the simplest ways to find a coffee you’ll genuinely enjoy. Neither is better than the other — they simply offer different experiences. This guide will help you understand how they differ, how they’re developed, and most importantly, which style suits your taste and brewing preference.

Roast level plays a huge role in how coffee tastes. From bright and fruity light roasts to rich and intense darker roasts, the way coffee is roasted can dramatically shape flavour, body and overall drinking experience. While many people assume darker roasts are always stronger or more flavourful, the reality is far more nuanced.