The bitterness and mellowness of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and smooth.

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Java coffee is produced on the Indonesian island of Java and belongs to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste. The bitterness and mellowness of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and palatable and very popular with women!

Among the Asian coffee-producing countries, Indonesia is a very noteworthy one. Indonesia is an island country in the Indian Ocean, the islands are distributed on both sides of the equatorial line, of which three islands: Java, Sumatra and Sulawesi produce the world's important coffee. In the mid-17th century, the Dutch brought coffee trees to Ceylon (Sri Lanka) and Java, Indonesia. In the 18th century, Indonesia became a major producer of coffee, and almost all of its high-quality Arabica coffee was supplied to Europe. But by the 19th century, coffee rust, which appeared in Ceylon in 1869, also affected Indonesia. By 1877, most of the coffee fields on the Indonesian islands had been damaged by rust, and the Dutch had to import other coffee varieties from Africa, namely Romsda coffee. It is more resistant to diseases and insect pests, but its quality is inferior. About 90 per cent of Indonesian coffee is Romda beans, about 6.8 million bags a year, and less than 10 per cent of beans are Arabica coffee.

Coffee produced in Indonesia generally does not have the name "Indonesia", but directly bears the name of the island, such as Java, Sumatra and so on.

Hand punch reference

Stew with cake cup, 15g powder and 32g water for 30 seconds, extract at 89-90 degrees Celsius, 1:14, grind small Fuji 4 at 1:14, water injection to 140ml for the second time, then slowly pour water until the water drops, the speed is uniform, the water level should not be too high, water injection again until 220ml stops, extraction time 2:15 seconds-

When brewing, it quickly brings out the attractive aroma of preserved fruit. After the entrance, it feels the complex fragrance of flowers, the rhyme is fast and strong, the taste spectrum is partial to the feeling of mango and Borromi, and the sweet taste of fructose is obvious. It is estimated that this is the origin of the bean named Aromanis.