Old Brown Java or Old Government describes this prized coffee perfectly as the raw beans are brown in colour instead of green and they are aged for up to five years. Old colonial-era plantations quickly transport ripe berries to their mills where the pulp is fermented and washed off using the wet process. The beans are then aged in large burlap sacks which are regularly aired, dusted and flipped. As they age, the beans turn from green to brown and their flavour strengthens while also losing acidity. 
In the 16th century, this coffee was traditionally used as ballast on sailing ships on their way back to Europe from Indonesia. The sea water and moist air prematurely aged the beans and gave the coffee its distinct and full-bodied flavour, something they try and recreate through the current ageing process.