Arabica
Djember
Also known as: Djember (S795), Jember
Djember is the Indonesia n name for S795 , an India n Arabica variety that is widely planted in Indonesia . It is a hybrid of Kent ( Typica ) and S288 (Arabica x Liberica ), developed for rust resistance. Djember is one of the most important Arabica varieties in Indonesia.
Key Takeaways
- Djember is the Indonesian name for S795, an Indian Arabica variety.
- Djember is named after the Jember region in East Java, where the Indonesian Coffee and Cocoa Research Institute is located.
- Djember is a hybrid of Kent (Typica) and S288 (Arabica x Liberica), giving it some Liberica ancestry.
- Djember is one of the most widely planted Arabica varieties in Indonesia.
Djember is the Indonesia n name for S795 , an India n Arabica variety that is widely planted in Indonesia . It is a hybrid of Kent ( Typica ) and S288 (Arabica x Liberica ), developed for rust resistance. Djember is one of the most important Arabica varieties in Indonesia.
Djember is the Indonesian name for S795, an Indian Arabica variety that is widely planted in Indonesia. It is a hybrid of Kent (Typica) and S288 (Arabica x Liberica), developed for rust resistance. Djember is one of the most important Arabica varieties in Indonesia.
Origin
India (developed at Coffee Research Station, Balehonnur). Distributed to Indonesia as Djember.
History
Djember is the Indonesian name for S795, an Indian Arabica variety developed at the Coffee Research Station in Balehonnur, India. S795 was distributed to Indonesia by the Indian Coffee Board, where it was named 'Djember' after the Jember region in East Java, where the Indonesian Coffee and Cocoa Research Institute is located. Djember (S795) became one of the most widely planted Arabica varieties in Indonesia, valued for its rust resistance, productivity, and adaptability to Indonesian conditions.
Discovery
Developed in India. Distributed to Indonesia, where it was named Djember.
Genetics and Lineage
Djember (S795) is a hybrid of Kent (Typica group) and S288 (a natural Arabica-Liberica hybrid). It has predominantly Arabica genetics with some Liberica ancestry.
Parent Varieties
Hybrid Status: Djember (S795) is a hybrid between Kent (Typica) and S288 (Arabica x Liberica).
Growth Characteristics
Djember is a tall, vigorous tree. It is adaptable to a range of conditions.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate to high.
Disease Resistance: Resistant to some races of coffee leaf rust, though effectiveness has diminished with new rust races.
Climate and Growing Conditions
Djember thrives in Indonesian conditions at elevations of 800 to 1,500 meters.
Climate Preferences: Tropical highland, equatorial climate.
Rainfall: 1,500 to 2,500mm annually.
Elevation Range: 800-1,500 meters
Processing Compatibility
Djember is compatible with all processing methods, including wet-hulling (giling basah), which is traditional in Indonesia.
Roasting Behavior
Djember beans are medium density and roast evenly.
Cup Profile
Djember produces a balanced cup with medium body, notes of chocolate, nuts, spice, and sometimes earthy or woody notes characteristic of Indonesian coffee.
Professional Cupping Notes
Djember lots typically score 82 to 86 points in SCA cupping.
Common Defects
- •Rust resistance has diminished with new races
Brewing Recommendations
Djember works well as espresso, French press, and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •Djember is the Indonesian name for S795, an Indian Arabica variety.
- •Djember is named after the Jember region in East Java, where the Indonesian Coffee and Cocoa Research Institute is located.
- •Djember is a hybrid of Kent (Typica) and S288 (Arabica x Liberica), giving it some Liberica ancestry.
- •Djember is one of the most widely planted Arabica varieties in Indonesia.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Indonesian Coffee and Cocoa Research Institute
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Related Encyclopedia Entries
Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
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Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Indonesian Coffee and Cocoa Research Institute
Authoritative References
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Recommended Encyclopedia Entries
Reference definitions that complement this page.
Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Typica Coffee Variety
Typica is the foundational arabica variety from which nearly all cultivated coffee descends. Originating in Ethiopia and Yemen, then carried to Java and the Americas, its tall trees and elongated cherries produce a clean, sweet, delicately floral cup that defined specialty coffee's earliest standards.
Arabica Vs Robusta
Coffea Arabica and Coffea Canephora (Robusta) are the two dominant botanical species of coffee cultivated globally. Arabica is a tetraploid species with 44 chromosomes grown at high altitudes, producing nuanced sugars, delicate fruit acids, and low caffeine. Robusta is a diploid species with 22 chromosomes that contains nearly double the caffeine, double the chlorogenic acids, and exceptional espresso crema density.
Hibrido De Timor Coffee
Hibrido de Timor is a natural cross of arabica and robusta discovered on Timor Island. It inherited robusta's disease resistance and arabica's cup quality, making it the foundational parent of most modern disease-resistant varieties including Catimor, Sarchimor, and Ruiru 11.