Introduction to the Flavor characteristics of the Historical Story of the planting situation of Coffee beans in Bali Bali, Indonesia

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Indonesia is made up of more than 17,000 islands scattered along the equatorial volcanic belt with fertile soil. Famous regions include Sumatra in the west, Sulawesi in the middle, and Java in the south. Coffee was brought to Jakarta in 1696 from Malabar, India, by the Dutch viceroy, and local farmers were forced to produce less white rice in favour of coffee. From 1850 onwards, the Dutch East India Company expanded its plantations to other Indonesian islands. Indonesia is currently the fourth largest coffee exporter in the world.

Indonesia has always been the home of many heavy-flavored coffee beans. Coffee beans produced here are low in acid, strong in texture and strong in taste. Representative members include Java and Sumatra. Bali, to the east of Indonesia, is a fertile volcanic ash layer, coupled with high temperature, humidity and abundant rainfall, which makes coffee beans abundant.

Bali's coffee tree is quite special, it is a combination of two different coffee varieties and produce a new variety of coffee. The locals grafted the Arabica variety of coffee trees with Robusta coffee branches at the top, making it the unique coffee variety of Bali today. DOMBA uses Bali Golden Coffee, which grows on the island's cool, foggy mountains at an altitude of about 1200 meters. It has a golden color and a strong aroma, so it gets its name.

DOMBA's golden coffee beans are harvested, selected, tested, and shipped to a factory where they are smoothed out slowly for days in the sun to prepare for roasting. DOMBA coffee beans are roasted "slowly" at 200-240 ° C for about half an hour, unlike other big brand coffee factories that use fast machines. (DOMBA's beans claim to be Medium Dark, but DOMBA's "half hour" is indeed "slow" compared to about 15 minutes in a typical coffee factory.) The color of coffee beans changes from grass green to golden yellow, and then to a light cinnamon color. When the oil in coffee beans volatilizes naturally to a perfect maturity, coffee beans finally show a hazelnut-like color.

▲ DOMBA's golden coffee beans are picked, tested, and smoothed slowly by sunlight for several days after harvest.

Generally, the coffee beans we buy on the market are the two seeds contained in the normal coffee cherry fruit. On the side where the two mother beans are attached, there is a crack. This common coffee bean is called a mother bean (Flat Bean).

Sometimes, one of the two coffee beans in the coffee cherry fruit will not grow smoothly due to pests or drought, and the remaining bean will develop into a smaller oval bean and occupy the entire internal space of the coffee berry. This kind of coffee bean is called the male bean (Peaberry). Therefore,"male bean" is just a common name in Chinese, referring to this variety of coffee beans, and has nothing to do with gender. Male beans often appear at the top of young coffee trees, and bean pickers need to manually separate them from the mother beans. The fried male beans smell less fragrant than the mother beans, but the brewed coffee is strong but not bitter, the acid bitterness is not obvious, and the aroma is rich and thick.

Gong Dou mother bean

Round and full appearance (whole coffee bean) Flat and long (1/2 coffee bean)

Aromatic ripe beans have stronger aroma than non-aromatic ripe beans

Taste Brews coffee taste rich Brews coffee taste lighter

Because the yield of male beans is small, accounting for only about 5% of the total harvest of coffee beans, and must be manually selected, the price is triple jump, so in the past did not introduce a large number of Taiwan. However, it was only after the well-known writer Wu Tan-ju publicly praised him that he began to have a small reputation in Taiwan. Balinese sheep golden male coffee Taiwan already has agents (Kim Kiu Trading Co., Ltd.), even if you do not go abroad can also buy.

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