Characteristics of Variety attribute and Flavor in Java Coffee growing area in Indonesia

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Produced in: Indonesia

In addition to the famous Mantling, there is Java coffee in Indonesia. Robusta beans from Java have a unique smell and are often used as mixed beans because of their rich oil.

Flavor: the palate is full-bodied, with nutty, creamy aromas.

The baristas in our shop use deep baking.

Recommended: flannel, 1:10 ratio, water temperature 95 °C. (drink with condensed milk)

Java coffee properties: the bitter taste after fried is its main taste, the flavor is very light, and can not feel the sour taste. Mixer coffee or instant coffee is the most commonly used.

Origin: Java, Indonesia!

With an area of 7% but 35% of the country's population, Indonesia is the first island in the Indonesian archipelago to be developed by Dutch companies. A coffee tragedy in the mid-1970s transformed the status of Java in the hearts of coffee lovers. Local coffee farms have cut down all the excellent coffee trees of Elaraby (Arabica), which are less productive and vulnerable to insect pests, and plant sturdy beans with large yields and easy to take care of (Robusta Robusta). As a result, the excellent coffee that was popular all over the world at that time almost disappeared from the world. Today, there are only six state-owned farms on the island that are owned and managed by the government, and they still grow the traditional excellent Elaraby coffee trees in Java. Thanks to these state-owned farms, we still have a chance to taste the only remaining, Java Arabica coffee, which is already extremely limited.

Java coffee is sometimes called Old Java. After the old government (the Old Government), Java coffee was guaranteed to be at least ten years old in the tropics and has become a household name. Old Java coffee had a good reputation before 1915, and the beans naturally evaporated during the long journey to New York, giving the beans a better evaluation when they arrived in New York. Java coffee has a special musty taste and a rare light brown.

At present, the best Java coffee is produced in Preanger, Cheribon, Buitenzorg and Batava. Java coffee has a mature, delicate, gentle taste, as well as an almost imperceptible spicy aroma, strong and mellow. It is more fragrant after aging, but not much in Java.

Java is the area where coffee has been grown for the longest time outside the native place of coffee trees. The coffee tree was introduced to Java from Malabr in 1699 at the instigation of an Amsterdam mayor.

Coffee produced in Celebes, Renri, Flores and Timor in the Indonesian archipelago is also sold as Java coffee. These coffee beans are as good as Java beans, but fresh beans are small and not easy to buy.

In areas below 3500 feet above sea level, there is actually no sign of Arabica coffee because of leaf disease. at present, the strong species of Nobasta, Lieberita, and the hybrid of these two kinds of coffee trees are in very good condition.

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