This coffee was first planted in the Ijen and Raung highlands, which is closely related to the history of the first arrival of coffee seeds in Indonesia. In 1686-1696, Major of Amsterdam Nicholas Witsen directed the Dutch Commander who served in the Malabar Strait, to bring coffee planting material from Malabar in India to the Dutch East Indies.

In 1895, the first planting was carried out in the Besoekih area or the Ijen-Raung highland area. Until the 18th century, Java coffee was still believed to be one of the best coffees.

Unique Taste Java Ijen Raung Arabica coffee has a fairly high level of acidity. Its quality is characterized by an intense aroma, and a subtle floral aroma, medium body, and a unique sweet taste, which is neither too bitter nor too astringent. Ijen Raung Java Arabica coffee comes from plantations that grow abundantly on the Ijen Raung plateau at an altitude of 900 meters above sea level.

This plant is a combination of various types of selected coffee. Initially, this coffee was grown by combining other types of plants that were maintained organically. Ripe coffee cherries are hand picked and carefully selected with a proportion of at least 95 percent red cherries. Then, the coffee cherries are processed using wet fermentation for 12-36 hours before finally being dried in the sun.

The forms of Java Ijen Raung Arabica coffee sold are dry green coffee, roasted coffee and ground coffee.