S795
S795 is one of Asia’s most significant specialty Arabica varieties, developed in India. It is celebrated for its robust disease resistance, exceptional sweetness, and distinctive maple and mocha notes.
History
S795 was developed in the 1940s at the coffee research station in Balehonnur, India (now the Central Coffee Research Institute, CCRI), by crossing the disease-resistant S288 with the old Kent variety, and released around 1945. It inherited Kent's fine flavor and S288's hardiness. S288 itself descends from S26, generally considered a natural hybrid of Arabica and Liberica coffee (Coffea liberica). S795 therefore carries some Liberica-derived disease resistance — unusual among Arabica varieties.
Spread Across Asia
Thanks to its reliability and elegant flavor, S795 was introduced to Indonesia, where it became an important specialty Arabica on Java, Sulawesi and Bali. Today it is one of the most widely planted Arabica varieties in India and Indonesia, often known in Indonesia as "Jember."
Flavor Profile
- Deep sweetness: distinct maple syrup, syrupy and ripe-fruit sweetness
- Mocha base: classic, refined cocoa and nuts
- Balanced acidity: moderate and round — not as bright as Geisha, but very drinkable
- Spice: some lots show light spice and wood
Growing Information
- Altitude: 1,000–1,500 m
- Disease resistance: high, with good resistance to several leaf rust strains (though newer strains may overcome it)
- Yield: high
- Key traits: tall, dense plants with large, plump beans
Why S795 Matters
S795 is one of the pillars of Asian coffee, allowing smallholders in India and Indonesia to grow good-tasting Arabica under leaf rust pressure. With specialty processing, it has also begun to show more florals, fruit and sweetness.
Brewing Tips
S795 suits medium-light to medium roasts. For pour-over, try 90–93°C water and a 1:15 ratio to show maple sweetness and cocoa; at medium roast it is excellent as espresso or with milk.