Introduction of Indonesian West Java Honey treated Coffee Bean Variety introduction _ West Java Emmani how to drink?

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Many guests come to Qianjie coffee very much like washed beans with clean taste, such as Qianjie washed rations beans series, as well as half-sun sun-cured Brazilian Queen Manor coffee beans with strong sweetness, and Costa Rican musicians series coffee beans with honey treatment, and so on. However, some of the guests in Qianjie prefer mellow taste and strong aftertaste, so Qianjie will generally recommend Indonesian West Java coffee beans to guests.

The best coffee in Indonesia is grown in Java, Sumatra and Sulawi, and is well known. The Indonesian West Java Coffee recommended by Qianjie comes from Edini Manor, which is also known as West Java Edini Coffee. Qianjie tells you that there is actually an interesting source of this name. in fact, Aiqini is a traditional Indonesian pasta snack that tastes sweet, like marshmallows. It can be seen that its sweetness is very obvious.

However, the sweetness of this West Java Aimeini coffee comes partly from its handling, which is treated with sun honey, as the name suggests, with sun and honey. First of all, when the farmers pick the coffee fruit by hand, and then remove the exocarp skin and retain the pulp, they will first be treated in the sun for about a month, and then the coffee beans will be turned over constantly in the drying process, so that the coffee beans can be evenly dried and stored in the warehouse.

Qianjie has also tested this Indonesian West Java coffee, and it is believed that the sour and sweet taste of this bean is more balanced, and the use of sun treatment will also magnify the aroma of the coffee bean itself and make it mellow.

Therefore, from the point of view of the handling method of this Indonesian West Java coffee bean on the street, it is very different from Indonesia's Mantenin coffee. Wet planing is the most common and traditional way to deal with coffee in Indonesia. Coffee beans treated by wet planing are usually mellow and strong, herbaceous flavor, strong aftertaste, very unforgettable. Like the sun honey treatment used in this West Java coffee, due to the high humidity and high temperature in Indonesia, the sun is very affected by the weather, such as in the honey treatment process, it must be turned every hour to prevent the coffee beans from mildew caused by poor ventilation. In addition, if you air directly on the cement floor, it is very easy to make the coffee beans with the taste of soil and wood.

Qianjie learned about the latest information about coffee, and found that the new variety of Indonesian gold Mantenin in the new production season is Ateng, which is called Indonesian localization, that is, we often say Katim, while the coffee variety of Indonesian West Java coffee in front of the street is not Katim, it is SMI795, and SMI795 originates from S288. Qianjie believes that people have rarely heard of these two coffee varieties.

Qianjie will briefly introduce to you, Indonesian botanists use the first generation of S288 and iron card hybrid Kent variety and the second generation of S288 hybrid to become the current S795. Therefore, the variety S795 is of Liberian blood, so it inherits the characteristics of strong disease resistance and high yield. Java had a serious outbreak of leaf rust in the 19th century, and Arabica coffee trees were almost wiped out, so Indonesia had to introduce robusta coffee, and Indonesia became the largest exporter of robusta coffee.

Therefore, Qianjie, this Indonesian West Java coffee does not have the mellow flavor of traditional Mantenin herbs and spices, but more tropical fruit flavor, which is a very different flavor of Indonesian Mantenin coffee on the front street shelf. Today's Golden Manning Coffee has a mellow taste, a well-balanced sense of acidity and sweetness, and a well-balanced taste of herbal plants.

The aroma and acidity of Indonesian West Java coffee is even more obvious than that of Sumatra coffee, and Qianjie believes that part of the reason has something to do with the terrain. Coffee beans like West Java have a very favorable growing environment, located in the volcanic zone, the climate is relatively high humidity, hot and humid all the year round. This terrain is the ideal terrain for coffee cultivation, and the elevation conditions are generally above 1400 meters above sea level, which creates the unique flavor of West Java coffee beans.

When baking this bean, Qianjie baker pays great attention to firepower and uses medium roasting to highlight the flavor and sweetness of the fruit and make the taste and aroma of the coffee more uniform and strong. After baking, the sample is tested by the barista cup in Qianjie, and then boiled and tasted.

Qianjie generally uses a water temperature of 90-91 degrees and uses a powder-to-water ratio of 1:15 to cook this Indonesian West Java coffee bean. The first stage is steamed for 30 seconds with 30 grams of water, then the water is injected until 125 grams, and then the third stage of water injection is completed in about 1 minute and 45 seconds. After two minutes, you can taste this delicious coffee.

West Java coffee beans cooked according to the correct steps in front of the street will have a very rich tropical fruit flavor, avoiding the sweetness of fruits such as pineapple, and will still have a fermented sense of wine flavor due to the use of sun honey treatment.

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