[Sumatran Fine Coffee] West Java Coffee beans in Indonesia-Honey-treated Coffee from Frinza Manor

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[Sumatran boutique coffee] what are the flavor characteristics of Indonesian West Java coffee beans-honey-treated coffee beans from Frinza Manor?

Wildan Mustof is the owner of the manor. In 2010, he and his wife Atieq first started their coffee growing project in the Sindangkerta Weninggalih area. Since then, the farm at Flint Manor in Java has become their main growing area. Since the first year of production, Wildan has focused on quality and strict management and handling. While most Indonesian coffee producers are doing coffee wet planing, Wildan focuses on full-washing treatment. This coffee is a variety cultivated by Sigarar Utang, which is located at 1300m above sea level, 1400m above sea level in West Java (locally known as "Sunda"), as well as a well-ventilated storage space and drying plant, which means that they have complete control over the quality of the products from harvesting, grading, screening to shipping. Most of their coffee is washed in full water, but it is also treated with wet planing and sun treatment, mainly for the local market. They classify coffee batches according to where they are planted, the variety they plant, and the date of harvest. Through cooperation with the Coffee Research Center, they have planted a lot of unknown varieties on the farm, which are different from other species, because the coffee trees are still too small and no one knows how the taste spectrum of these coffee trees will be presented. In addition to their own coffee production, they also handle coffee for local coffee farmers.

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 Jembe. 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.

The harvest season is from May to September, and the main harvest is from June to August. After the coffee is harvested, the coffee cherries that are not ripe and affected by diseases and insect pests are screened and removed by hand.

After peeling, the harvested berries will first undergo dry fermentation for 18 hours, then add water and continue to ferment for 10 Murray for 12 hours, and then rinse with clean water after complete fermentation.

At present, most coffees are dried on the scaffolding in the greenhouse for 2 days, and then moved to the terrace to dry. The drying time is about 14m / m / m for 20 days, depending on whether it rains during the drying period.

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.