What is the taste of Indonesian Arumanis honey treated West Java S795 variety? The flavor of Java coffee

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What is the taste of Indonesian Arumanis honey treated West Java S795 variety? What are the flavor characteristics of Java coffee?

Unlike most other Indonesian coffee grown on small farms for initial processing, Java Arabica coffee is grown on large farms or plantations, mostly run by the government and washed in modern ways. Java produces exquisite aromatic coffee with relatively low acidity, delicate taste and good balance. Collect and screen the ripe fruit by hand, peel the fruit and retain the pulp, place it in the greenhouse for 21 days, flip every 30 minutes to achieve a uniform sun, wash and screen the defective beans by hand, and let the coffee beans sit for 15 days before packing.

Variety source: S795 = S288 / Kent ((S288 (S26) x Typica) / Arabica x Liberica)), Java occupies an extremely important position in the history of coffee.

Origin: Indonesia-Mont Tikukur

Region: West Java, West Java

Altitude: 1400-1600m

Variety: Lini S795

Harvest: pick by hand

Soil: volcanic black soil and numerous micronutrient elements

Treatment: Sundried & Honey Process sun + honey treatment

Flowering: March to May, September to November

Flavor:

The fragrance of the flowers in the entrance is complex, with a tropical fruit flavor like mango and jackfruit on the palate. 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.

The bean body of S795 is blue and green in color and can produce 2000 kg per hectare with high yield. The Indonesian government's Ministry of Agriculture is vigorously promoting this excellent variety.

And improve other local varieties, one of the Sulawesi varieties Toraja Toraja also contains S795 blood relationship.

What about the textual research of the native tree species of S795-natural variety natural variation and mixed species hybrid? After verification according to the data, it turns out that

S288 is an excellent hybrid variety bred in India in 1946. A variety of S288 (second generation) and Kent from India gave birth to disease resistance.

S795, which is strong and prolific, has a large and delicious bean body, and 70% of the bean body is 17 mesh.

The predecessor of S288 is from the pedigree S288 (the first generation) mixed with Typica and named S26, because the first generation of S288 does not look good, and

Smells like Liberian Liberica. Indian botanists in turn used the first generation of Kent, a hybrid of S288 and Typica.

The variety, and then mixed with the second generation S288 to become the current S795. Its resistance to leaf embroidery is strong, and its flavor is close to Arabica.

Wild smell. To sum up, S795 is related to Liberia, but it has been carefully cultivated by Indian botanists and successfully washed away.

The smell of Liberia makes the flavor more elegant and disease-resistant, and many alternative coffees of mixed race are also one of the sources of game.

Qianjie cuisine is recommended:

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.