Java

Despite the name, Java is a variety, not just an island: an Ethiopian selection (once called Abysinia) carried to Indonesia, refined in Cameroon for tolerance and vigour, and now prized in Central America and Bolivia's Caranavi. Long beans, a delicate aromatic cup — florals, stone fruit, gentle caramel — with more disease tolerance than its elegance suggests. The Rodríguez family's Bolivian Java lots helped put it back on the specialty map.