Introduction to the rare and unique Indonesian Java coffee beans and their flavor

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Java coffee, sometimes called Old Java, was brought to Indonesia by the Dutch in about 1696 and has been cultivated for more than 300 years. 85% of Java coffee is produced in complex volcanoes near Ijen in the east of Java. The range of heights suitable for coffee production is 3000 to 6000 feet, while Java Arabica coffee is concentrated on the Ijen plateau, at the eastern end of Java, at a height of more than 1,400 meters. After the old government (the Old Government), Java coffee was guaranteed to be at least ten years old in the tropics and has become a household name. Old Java coffee had a good reputation before 1915, and the beans naturally evaporated during the long journey to New York, giving the beans a better evaluation when they arrived in New York. Java beans have a special musty taste and a rare light brown.

Java coffee is all wet-treated. Java coffee is a special coffee, it has the rich and concentrated characteristics of Asian coffee, but it does not have the common earthy smell and damp musty smell of Sumatra, Sulawesi and Bali coffee. The acidity is delicate, with natural aromas of herbs and spices, with a hint of sorghum, sweet grain and syrup, and a hint of tobacco, sometimes with subtle herbal notes in the aftertaste.

Drinking Java coffee can best experience the artistic conception of bitterness. All coffee can feel bitter only in the first few mouthfuls, and will no longer feel bitter after the mouth has adapted to that slight bitterness. Java coffee is sweet with bitterness, and every mouthful of bitterness is clear, and the return sweet is deeper and stronger than any coffee. However, Java coffee is also unstable because of the drying part and storage conditions in the process of raw bean processing, so not all Java coffee beans can have the flavor performance described above.

At present, the best Java coffee is produced in Preanger, Cheribon, Buitenzorg and Batava. Java coffee has a mature, delicate, gentle taste, as well as an almost imperceptible spicy aroma, strong and mellow. It is more fragrant after aging, but not much in Java.

Java coffee properties: the bitter taste after fried is its main taste, the flavor is very light, and can not feel the sour taste. Mixer coffee or instant coffee is the most commonly used.