[unique wet planing] what are the characteristics and flavor of Indonesian Java coffee java/jember? Java

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[unique wet planing] what are the characteristics and flavor of Indonesian Java coffee java/jember? How do you brew Java coffee?

Most of the Java coffee is controlled by the Indonesian government, and this Java coffee comes from independent coffee farmers in East Java. Java has been growing coffee at low elevations since the late 17th century. in the 19th century, deciduous disease hit Java coffee, which greatly affected its yield and quality. coffee farmers were driven by misfortune to grow coffee at high altitude. the quality of coffee has been greatly improved by fertile volcanic soil and high altitude. Although the Indonesian government controls the production of most Java coffee and promotes the cultivation of a single variety of coffee, some independent coffee farmers in the Ijen Plateau district of East Java have planted different varieties mainly S795 in this area, and have also planted avocado, paulownia, acacia, Leucaena leucocephala and other trees as shade trees.

The elegant S795 is called Jember in Indonesia. Jember Coffee Research Center, a coffee research center in East Java, introduced local varieties from India and planted them in Javanese farmers, who call this S795 Jember. S795 has blue and green bean color and can produce 2000 kg of high yield per hectare. The Indonesian Ministry of Agriculture is vigorously promoting this excellent variety and improving other local varieties. Toraja Toraja, one of the varieties of Sulawesi, also contains the consanguinity of S795. What about the textual research of the native tree species of S795-natural variety natural variation and mixed species hybrid? According to the verification of the data, it turns out that S288 is an excellent hybrid variety cultivated in India in 1946, a variety of S288 (second generation) and Kent from India, giving birth to S795 with strong disease resistance, prolific, large and delicious bean grains, 70% and 17 mesh. The predecessor of S288 is from the pedigree S288 (first generation) and Typica hybrid named S26, because the first generation of S288 does not look good, and has the smell of Liberian Liberica. Indian botanists in turn used the first generation of S288 and Typica hybrid Kent, and then mixed with the second generation of S288 to become the current S795. Its resistance to leaf embroidery disease is strong, the flavor is close to Arabica, and it is more wild. To sum up, S795 is of Liberian blood, but after careful cultivation by Indian botanists, it has successfully washed away the smell of Liberia, making it more elegant and disease-resistant, and many alternative coffees of mixed breeds are also one of the sources of game.

Indonesia's unique treatment-wet planing method, the thick and thick taste is loved by the Chinese people. Java species are still cultivated in Java at present, but because of their low yield and poor disease resistance, many farms have changed to new varieties. From the appearance point of view, the traditional Java bean type is quite similar to Typica species, generally seen Java bean type is shorter and slender (that is, short berry-shaped), while long-grain (long berry) Java species are even more rare. In addition to the rarity of variety and appearance, what I pursue is actually testing the flavor in the cup, and this Java has a long seed.

Lemon Manor is: El Limoncillo, since trying to plant in 2001, because of its charming flavor, it has been planted in five family estates, but the total output is still not much. The process of obtaining this legendary variety by the McEwan family is actually very dramatic. The coffee quality planted by this family has long had a certain reputation, which can promote the restoration of Javanese in Central America and revive the vanilla flavor that was once lost in Java. The contribution to the coffee industry is worthy of everyone's praise and recognition.

Java-small Farmer Garden

Variety: S795 (Typica hybrid arabica) Tibica-hybrid Arabica

Producer: independent coffee farmers in East Java

Altitude: 900-1600m

Treatment method: wet planing method

Flavor description: smooth and mellow taste, herbal, ginseng, smoked black plum and tropical fruit flavor

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.