Indonesian coffee

The mellow thickness of Asian coffee is higher than that of Central and South American and African beans, but its sour taste is lower, with slightly sunken wood, herb, spice and earthy flavor, and its low and stuffy aroma is higher than that of rising sour flavor.

At the end of the 17th century, the Dutch East India Company transplanted Indian Arabica trees (Tibica) to Jakarta, Java. Due to the favorable climate and soil, Arabica quickly spread to Sumatra in Java and Sulawesi, another large island in the northeast, (Sulawesi).

However, in the 1880s, Arabica, a serious leaf rust disease broke out in Java, withered out, and the Dutch changed to Robusta, which had strong disease resistance, to help Indonesia's coffee industry. Until today, Robusta is still the main coffee in Indonesia, accounting for 90% of coffee production, distributed in the low-altitude areas of Java and Bali.

The elegant Arabica is mainly distributed in the higher elevations of northern Sumatra, Sulawesi and Java, accounting for only about 10% of Indonesia's coffee production, but the reputation of Mantenin, Huangdo Mantenin, Lake Lake Tawar, Gayo Mountain, Ache, Sulawesi, Old Manning and Old Brown Java has made Indonesian coffee famous in the boutique world for decades. Not dragged down by inferior Robusta.

Han Huaizong, teacher "Coffee Studies"

Many friends who go to Indonesia like to bring back coffee powder or beans. In fact, almost all of them are low-quality robusta or Luodou instant coffee. Just as foreigners come to China one day and bring back some Lipton tea bags, we should be careful with these gifts.