Characteristics and flavor of Sulawesi coffee beans describe the growing environment
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Sulawesi Sulawesi Toraja: the main producing areas of Indonesian coffee beans are Sumatra, Java and Sulawesi. Sulawesi is one of the largest islands in Indonesia. Sulawesi, the former Dutch colony of Sulawesi, formerly known as Celebes, was named after a sailor was stranded here in 1511 when a sailor was caught in a severe storm at sea. Due to the compression of the landmass, the average height of the island is about 500 meters above sea level. Sulawesi is located in the east of Indonesia and is divided into two provinces: North Sulawesi and South Sulawesi. On the island of Sulawesi, farmers put coffee cherries picked in the sun until half-dry, then add water and stir them into a paste. The coffee pretended in this way has an herbal flavor. Sulawesi coffee is also famous for its rich taste and complex texture and is a precious coffee variety in great demand. Although the coffee produced in Sulawesi accounts for 7% of the coffee produced in Indonesia, the demand for this coffee in the market is very high, resulting in a situation where supply exceeds demand. The "Toraja" produced in the Tonaga area of the southwestern mountain region (elevation 1200 meters) is its representative.
- Prev
How long can coffee trees bear fruit? where do coffee trees grow? what are the varieties of coffee trees in Yunnan?
Professional baristas Communication Please follow the coffee workshop (official Wechat account cafe_style) Coffee takes about 5 years from seed to blossom and bear fruit. Coffee beans begin to bear fruit 3-5 years after sowing, and 5-20 years is the harvest time. A coffee tree can bear about 3-5 kg of coffee fruit every year. Coffee tree is an evergreen tropical shrub of Rubiaceae, which is as high as 4-7 meters in the wild.
- Next
Why is coffee so sour? how does coffee get sour?
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee raw beans contain citric acid, malic acid, quinic acid. Phosphoric acid, etc., but this is not the sour taste we feel when we drink coffee. The sour taste we taste mainly comes from the acid produced in the baking process. When roasting coffee beans, some of the ingredients in the beans will melt.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?