Indonesian Coffee Bean | introduction of Asian Indonesian Coffee Bean producing areas

Coffee cultivation in Asia has always been dominated by Robusta, partly because local people have a greater demand for tea than coffee in their daily life, and partly because of the economic benefits of coffee cultivation in the past. Robusta coffee beans, high yield, not easy to disease and other high-quality environmental adaptation conditions are loved by local coffee growers.

With the change of the taste of coffee market and consumption week, coffee cultivation began to pursue high-quality, single variety, and the trend of emphasizing regional unique flavor also began to change the growing habits of coffee farmers. This is true of China, and the same is true of Indonesia.

Indonesia began to try to grow coffee at the end of the 17th century, but suffered a setback due to natural disasters. At that time, the price of Indian coffee beans resold to Amsterdam, the Netherlands, through the Dutch East India Company, could reach 1% of no one's annual income. Even with such high economic benefits, it would not do any good to local coffee farmers under colonial rule.

Indonesia is rainy all the year round, which can not meet the traditional methods of sun and water washing, resulting in a unique method of wet shaving, which is a mixture of sun and water washing. After this process, the acidity of coffee beans will be greatly reduced, but at the same time, it will also increase its alcohol thickness, creating a supple, round, mellow coffee, sometimes bringing a variety of taste, full of herbal, woody, soil flavor. These flavors are characteristic of Indonesian coffee beans, and if placed in Central and South American coffee beans, they are immediately considered to be defective flavor treatments.

Qianjie Coffee has introduced coffee beans from major producing areas all over the world, and the flavor of Golden Manning fully shows the regional flavor of the producing area in Indonesia.