The Best Resort Grown Coffee in the World!

There is nowhere in the world that high-quality, organic Robusta coffee beans are grown in a magnificent all-villa resort & spa retreat...             Except in Central Java - at a resort called MesaStila!

Naturally dried in the seasonal sunshine amid the hills of Central Java, this full-bodied Robusta Coffee is used in a variety of ways at MesaStila: in the delicious home-made coffee ice-cream; as the main ingredient in the revitalizing coffee-scrubs at the Hammam-Spa; as an aroma to revive and inspire arriving guests at the main reception, and of course as a stimulating beverage – made “the way you like” by MesaStila’s local baristas.

The coffee in MesaStila comes from a species of coffee plant called Coffea Canephora or Coffea Robusta; which un-pruned can reach over 30 feet high. Accounting for over one-third of world coffee production, these species tolerate lower altitudes, hotter climate, and are more disease and pest resistant than other coffee species; they also have a higher yield of berries.  

While many people favor the taste of Arabica coffee, the Robusta Coffee at MesaStila offers a more full-bodied, bitter-sweet taste that has been described as having a complex espresso-tasting bitterness* - combined with a toasty flavor and the essence of cacao-nibs. While these beans are smaller than Arabica they contain as much as 50% more caffeine, and in scientific studies have been shown to be an excellent antioxidant!

As the popularity of coffee grows, so the consumers’ taste in coffee is growing increasingly sophisticated. This is why the Robusta Coffee, at MesaStila, undergoes a special process of ageing that allows the Robusta beans to lose a fair amount of the natural bitterness – yet retain the, already described, full-flavor for those who love their coffee strong.

The process of ageing is not a recent phenomenon; it is known as “monsooning” and harks back to the days of sailing ships; where transported coffee had to pass through the warm, moist region of the equator and through the colder, dryer latitudes of the southern trade-routes. This change in climate altered the essence of the beans being shipped.

A good portion of the MesaStila estate coffee is aged for up to three years. During this time, the coffee is exposed to warm, moist air during the rainy season and cooler dryer air in the dry season. The ageing coffee-beans turn color from green to light brown, and the flavor gains strength while losing acidity. This aged coffee is called Old Brown or Old Java coffee – it is the essence of the MesaStila taste and why coffee drinkers are consistently delighted with the mix of bitter-sweet flavors that they encounter in the MesaStila coffee-experience; something that perhaps the skin luxuriates in, during a Hammam coffee-scrub!?

While the functioning coffee plantation and charming coffee production process is a major attraction at MesaStila, even more of the property’s magnificence can be found in its amazing Hammam Spa, healthy cuisine and fun & active experiences – such as trekking, circuit training, cleansing retreats or endurance cycling camps.

Most recently MesaStila has won a number of awards for its achievements in luxury standards, to its devotion to innovation, ecological awareness, and in exceeding the hospitality industry benchmark in its cuisine, spa and overall “retreat” product.