What kind of coffee must be bought in Indonesia | introduction to Indonesian tim tim coffee varieties

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What is the flavor of Indonesian coffee?

Clean + fruity + sweet + spicy!

Many people do not agree with the above answer. They think that traditional Indonesian coffee should have a strong sense of soil, spicy stimulation caused by fermentation, and a sense of wet wood fiber.

Indonesian coffee varieties

It is not easy to get a cup of delicious coffee. Producing areas, varieties, treatment methods, altitude and other factors are factors that affect the flavor of coffee. Toraja producing area is densely covered with mountains and hot and humid climate. The Dutch began to grow coffee here in the mid-19th century, and the coffee industry in this region was known to the world in the 1970s. In the 1990s, it entered a golden period of rapid development. At present, the boutique coffee in Toraja producing areas is mainly exported to Japan.

In Indonesia, 90 per cent of coffee belongs to Robusta, probably as a result of the devastating 19th-century coffee leaf rust. But in Toraja producing areas, 95% of coffee belongs to Arabica.

The main coffee variety in Sulawesi Toraja producing area is S795 (also known as Jember), which belongs to Arabica race and has strong resistance to leaf rust and outstanding sweetness (maple sugar male syrup/ brown sugar flavor).

The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, of which "Manning" from Sumatra is the most famous.

Lintong is also known as Sumatran Coffee, Lake Tawa at the north end can be called Aceh Coffee or Lake Tawa Coffee, and the area between Lindong Coffee and Lake Toba can be called Manning.

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are.

Introduction of TIM TIM varieties

Tim Tim is a natural cross between Arabica coffee and Robusta coffee, which was discovered on the island of timor in the 1940s and cultivated for its natural disease resistance. In America, this variety is called Hybrido de Timor, or HDT, and in Africa, a similar variety is called arabusta.

Tim Tim---- horse face Manning longberry

Tim Tim is a bean from Indonesia. Because of its long shape, many people call it Ma Mian Dou, and some people call it long Manning. In fact, tim tim is not a purebred bean, but a natural cross between Arabica coffee and Robusta coffee, which was discovered on the island of timor in the 1940s and cultivated for its natural disease resistance. In America this variety is called Hybrido de Timor, or Tim Tim for short, and in Indonesia it is also called Bor Bor.

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