Description of Coffee Flavor treated by Huang Kadura Honey in Indonesia Flower Island Coffee Story introduction

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Indonesia Huazhidao Huangkadura single variety micro-batch honey treatment Indonesia Flores Yellow Caturra Honey

Indonesian Flower Island Coffee Story

Indonesia is a large archipelago country made up of many volcanic islands, with excellent coffee growing environment and latitude, and each island has its own characteristics because of its different topography and climate. The islands where coffee is grown in Indonesia are: Sumatra of Sumatra, Sulawesi of Sulawesi, Java of Java, Sumbawa of Sumbawa, Flores of Flores and Papua of Papua Province. Arabica raw beans were brought about by the early Dutch colonization, and at that time it was famous as Celebes Kalossi (Selbis-Carosi). Later, the Japanese entered Toraga to improve the local industry and quality of coffee, and made Tolaga famous in Asia. Indonesian coffee beans are mainly treated by semi-washing, which is classified by the proportion of defective beans and the number of hand selection of defective beans. Flores is known for its unparalleled beauty and is the home of the Hobbit ancestors in the world. Flores Island is the larger island from Bali to East Timor from west to east. Bajawa is a port town in the southern coastal plateau and a place where coffee is grown. The process of growing Arabica coffee is a traditional method that continues from generation to generation. The taste of this coffee is characterized by the strong aroma of flowers, chocolate, soil and sometimes moist tobacco. The use of wet peeling process, leaving a relatively thick pulp, that unique fragrant flavor can only be found in this area.

Huazhidao Yellow Cadura Honey to treat Coffee beans

This island of flowers belongs to a special flavor. Just got it, I saw the appearance of raw beans and was surprised in my heart! Exactly ten like Wahana Sun Manning, Huahua ~

First of all, almost all Indonesian beans have a "characteristic". ), that is, the yield must not be too beautiful, such as: bauhinia, moth-eaten, white beans, withered yellow, black beans, spots, these flaws are also no less than ~ in fact, they have also suffered a lot, because although it is a "honey treatment", it is not a beautiful "honey treatment" common in Central and South America. Its defect is not much different from that of normal beans, so it is very difficult to pick beans. Every time I pick it, I feel a few fruit flies, mosquitoes and so on coming from my retina.

After baking, the picking bean is also very big, the silver skin is floating like heavy snow, and the color of a few beans is so bad. (White beans, so for these baked defects, ten more grams should be put as weight compensation before baking) the yield performance is: 84.6%, picking bean time: about 50 minutes / 1 kg, for Indonesian beans, this is a normal yield, a very normal time.

Comforting is that its flavor is very interesting! Hot with citrus, melon, flower, peach, blueberry, milk sugar ~ molasses, slowly cooling, licorice, molasses, juice, the most special is like the Indian spice flavor of caramel milk tea, the performance of this contrast is the first time I have encountered, quite lovely ~ (so before the bean list, there is a cup of nearby land public drink)

Description of the Flavor of Coffee treated with Yellow Cadura Honey in Huazhidao

Dry aroma, that is, wine dark berries with aromas of flowers and fresh blueberries, faint aromas of peach, floral aromas when sipping, followed by a sour and sweet taste of comprehensive fruit juice. the temperature dropped slightly to the sweet flavor of chocolate cream biscuits and Senyong milk sugar, with a tail like caramel milk tea, smooth taste and excellent hierarchy.

Country: Indonesia

Producing area: Huazhi Island / Flores, Manggarai area

Manor: none

Producer: about 230farmers under the Manggarai Coffee Growers Association

Processing plant: Manggarai Coffee Growers Association

Treatment: honey treatment

Variety: Huang Kadura (Yellow Caturra)

Altitude: 1200 m to 1600 m

Soil: dark volcanic soil

Production capacity: 20 bags

Harvest season: from May to August every year

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Flavor description:

Dry aroma, that is, wine dark berries with aromas of flowers and fresh blueberries, faint aromas of peach, floral aromas when sipping, followed by a sour and sweet taste of comprehensive fruit juice. the temperature dropped slightly to the sweet and sweet flavor of chocolate cream biscuits and caramel, with a smooth taste and excellent layering.