Evolution of coffee bean species on Sulawesi Island in Sumatra, Indonesia

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Indonesia is made up of more than 17,000 islands scattered over the equatorial volcanic belt and has fertile soil. Famous producing areas include Sumatra in the west, Sulawesi in the middle, and Java in the south. Coffee was brought to Jakarta by the governor of the Netherlands from Malabar, India, in 1696, and local farmers were forced to grow coffee instead of white rice. Since 1850, the Dutch East India Company has expanded its planting area to other Indonesian islands. By far, Indonesia is the fourth largest coffee exporter in the world.

The rust that ravaged Indonesia in 1876 nearly wiped out Arabica coffee. Since then, farmers have begun to plant Robusta with high disease resistance in the hardest-hit areas of the East Java lowlands. After the independence of the country, local talents replanted the higher quality Arabica (Arabica). So far, 80% of Indonesia's exports are still commercial-grade Robasta. Interestingly, since the eastern islands of Timor and Flores were Portuguese dependencies at that time, the species were different from those of the Netherlands and had a lesser impact. You can still drink "ancient species" from the 16th century.

Indonesian coffee is very diverse in quality, and most of them use the island's origin as its market name:

Such as Sumatra (Sumatra), Sulawesi (Sulawesi), Jawa (Java) or Timur (Timor). The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively acidity. The disadvantage is that it may also be more uncomfortable and difficult or a little mildew. Others show a rustic nature, which is liked by some coffee lovers, while others will hate it.

The evolution of bean seed reflects the history of planting.

Sumatran coffee is best known for Manning. The brand, which is neither a bean seed nor a producing area, comes from the mistranslation of the name of a Mandailing. Mantenin is also rich in Mount Jiayu in Aceh Province and in the Lindong producing area around the northern volcanic lake Doba. The names include "Green Treasure" and "Blue Eye", which are colorful. Sumatran coffee is generally supple, dense, low-acid, with earthy, cedar, cut tobacco and cocoa flavors.

Sulawesi has been around for more than 100 million years, so the soil is more mineral-rich than other Indonesian islands, and the coffee produced is brighter. Among them, the production near Tana Toraja Mountain is the most famous. It has a hint of spice, including pepper, cinnamon and nuts.

The evolution of coffee bean species in Indonesia reflects the planting history in Indonesia. There are many defects in Indonesian coffee, the biggest reason is improper handling. Whether washed or insolated by farmers in Africa and Central America, beans are hidden in pods like melon seed shells and are beaten by threshing machines before they are exported. However, the popular Wet hull (Giling Basah) method in Indonesia is that after washing off the pectin layer, the coffee is quickly beaten away without being dried. The water content of wet coffee beans is as high as 50%. The middleman collects the kernels and dries them out of control: exposure to the sun loses organic acids, while drying in the mud gives beans a chance to inhale the smell and dirt. This is all due to farmers' lack of knowledge in order to earn fast money.

Qianjie Coffee is recommended to brew Indonesian coffee with 88 degrees of water, with herbal, chocolate and caramel flavors at the entrance.