Introduction of Indonesian Java boutique coffee. Have you heard of it? what's the flavor and taste?

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Java Coffee

Java coffee is produced in Java, Indonesia, and belongs to Arabica coffee. After baking, the bitter taste is very strong and the fragrance is very light, without sourness. Java coffee bitter, alcohol, coupled with chocolate syrup sweet thick, Java coffee more mellow taste, very popular with women!

Perhaps you've heard that green coffee doesn't matter; it ages and tastes better. In fact, such a statement is wrong and quite irresponsible.

Beans will rot too long; they will change from fresh cyan to white and then yellow, and the flavor will become tasteless and even grow worms.

Like aged wine, green beans need to be properly treated and stored for a long time before they can be called "aged coffee."

On the other hand, don't mistake old beans for old beans. In fact, these two kinds of beans are very different. Old beans are usually unmarketable products. Not only do they not have the protection of endocarp,

And often stay in the dock warehouse for several years, how can there be a good taste in this situation?

The aged beans are required to undergo a special storage process and the baptism of years, to retain the strong coffee aroma, very resistant to taste.

Old coffee is thicker.

Aged coffee usually needs to be stored for 4 to 5 years; it shows the degree of preciousness, and aged coffee storage is not easy and the backlog cost, so it is rare.

In each region; Europeans prefer older coffee, which should be influenced by history. Before coffee was grown in Central and South America;

Indonesia and India are the main coffee colonies. In order to ensure the supply of the sovereign country, proper storage is needed.

Moreover, shipping takes a long time, so it forms the effect of aging. Therefore, Indonesian and Indian aged coffee beans are more common in the market.

For example: aged coffee from Sumatra (aged Java or aged mantinin)