Indonesia WIB-1 Robusta coffee how to drink _ Indonesia Java Robusta WIB what does it mean?

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Indonesia WIB-1 Robusta: bitter, well-matched, mellow thickness. It also smells sour because of the washing type.

Washing method (Washing)

Because of the lack of sufficient sunshine in the Indonesian archipelago, the Dutch introduced the "water washing method", also known as "WIB" (West Indische Bereiding), around 1740, which is different from the traditional sun method, also known as "OIB" (Oost Indische Bereiding). Coffee beans exported from Java are often marked "WIB", which means washed beans. The treatment steps of washing beans are as follows:

Java, which belongs to Indonesia, is the fourth largest island in the country, and the capital Jakarta is located on the northwest coast of Java. In addition, java is the name of a computer language, and because Java is rich in the famous Java coffee, the computer language takes Java as its name and the steaming Java coffee as its icon.

Java is surrounded by the sea, belongs to the tropical rain forest climate, there is no change of cold and summer seasons, the annual average temperature is 25mur27 degrees Celsius, the rainfall is abundant, and the better natural conditions make the island rich in tropical plants and coffee production.

Producing area: Java, Indonesia

Variety: Robusta

Delivery time: October-April

Altitude: 600m / m / 1000m

Grade: WIB-1

Treatment: washing

Cup test: chocolate, cocoa, mellow, earthy aroma, syrup, milk

Baking degree: FULL CITY

one

Selection of beans

Put the harvested fruit in a water tank and soak for about 24 hours. At this time, ripe fruit will sink, while immature and overripe fruit will float up and can be removed.

two

Remove the pulp

Use a machine to remove the peel and pulp, leaving only coffee beans wrapped in endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to wash this layer of mucous membrane.

three

Ferment

The adhesion of the mucous membrane is very strong and is not easy to remove. It must be placed in the tank for about 18-36 hours to ferment and decompose the mucous membrane. There are two methods of fermentation, namely wet fermentation and dry fermentation. As the name implies, the former adds water and the latter does not add water. In the process of fermentation, the seed and internal pulp will produce special changes, which is one of the steps that most affect the flavor of coffee. Some farms add hot water or enzymes to speed up fermentation, which has a negative impact on quality and is not popular with selected coffee lovers.

four

Water washing

Farms that use the washing method must build washing ponds and be able to introduce a continuous supply of running water. During the treatment, the fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean.

five

Drying

After washing, the coffee beans are still wrapped in the pericarp with a moisture content of up to 50%. It must be dried so that the moisture content is reduced to 12%, otherwise it will continue to ferment, mildew and rot. The better treatment is to use sunlight to dry, although it takes 1-3 weeks, but the flavor is excellent and very popular. In addition, machine drying is used in some places, which greatly shortens the processing time and makes the flavor not as good as that of sun-dried coffee.

six

Shelling

The dried beans can be stored in a warehouse or handed over to the factory for shelling to remove endocarp and silver film.

seven

Selection and grading

Like the sun method, washed coffee beans are selected and graded to remove defective beans, ensure better quality, and then give them to exporters to sell around the world.

END