Coffee training knowledge-three major coffee brands in the three islands of Indonesia
Coffee lovers must have drunk Indonesian coffee. The best growing areas in the whole archipelago are Java, Sumatra and Sulawesi. The three islands have established three major coffee brands, namely, Mantenin Coffee, which is produced in Sumatra, Indonesia, with moderate sour taste and strong aroma; Java Coffee, which is produced in Java, Indonesia, and belongs to Arabica Coffee; and Sulawesi Coffee, full of grains and rich aroma. Robusta coffee, which accounts for 90% of the total output, is of the highest quality in the world.
In the mid-17th century, coffee trees were introduced to Indonesia by the Dutch (some official sources believe that earlier). The first batch of coffee from Java was sold to Amsterdam in 1712. However, coffee trees in all plantations were destroyed by coffee rust in 1877, and Robart coffee trees had to be introduced from Africa to replace the original species. Today, only 6% of coffee beans and 10% of coffee beans are Arabian coffee beans. Indonesia is the world's leading producer of Robert's coffee, producing 6.8 million bags of coffee a year, with more than half of the coffee coming from small plantations, accounting for about 90 per cent of the total production.
Java produces exquisite aromatic coffee with relatively low acidity, delicate taste and good balance. Java coffee has a better aroma and acidity than coffee from Sumatra and Sulawesi. The best plantations in Java are Blawan, Jambit, Kayumas and Pankur. Java mocha is a mixture of Java coffee and Yemeni mocha coffee.
Sumatra, the second largest island in the Indonesian archipelago, is the center of Indonesia's oil industry, and its rubber and timber are also famous exports. However, the coffee in Sumatra is more eye-catching, which is similar to Java coffee, but with slightly heavier grains. Coffee beans from Mandheling and Ankola have also received a lot of attention, and the former is even known as the world's fullest coffee beans.
The island of Sulawesi, located between Borneo and New Guinea, is sometimes called Celebes. The coffee produced on the island is full of grains and rich in flavor. The best coffee beans come from Kalossi and Rantepao in the southern part of the island. Among the many tastes of spleen, try Celebes Kalosi coffee.
On the whole, Indonesian coffee has a strong flavor, mellow taste, slightly syrup flavor and excellent acidity, and its two main export markets are Germany and Japan, which reflects the excellent quality of the coffee. What attracts consumers is the unique quality of its Arabica coffee beans. You can add milk or cream to high-quality Indonesian coffee without worrying about affecting its taste. Indonesian coffee is divided into six grades, the best of which is AP. But no one knows exactly what these two capital letters stand for.
When ships replaced sailboats, coffee produced on these islands faced the same problem as Indian coffee from Mysore-that is, consumers were so used to coffee affected by long-distance travel that they were reluctant to accept the taste of this "fresh" coffee. To solve this problem, the Indonesian government has tried its best to copy coffee affected by long-distance travel, and they have "stored" coffee beans for up to a year. However, what is not satisfactory is that the taste of this wetted coffee is not so widely accepted that it affects the good reputation of its coffee.
However, Indonesia's "stored" coffee, or "journey" coffee, is still produced today. Its sales brands are generally OldGovernment, OldBrown and OolJava.
Although Indonesia produces so much admirable coffee, it is puzzling that local residents prefer Turkish-style coffee to its famous European-style coffee.
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When coffee is common in our families, do you also know the same thing about coffee in meals as you know about wine? Have you ever wondered if Kenyan coffee, if served with breakfast bacon, would match dessert? Coffee in the meal when the general principle and wine table exquisite similar, that is, strong taste of coffee and strong taste of food match;
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The aroma of coffee itself is the main reason for the overall flavor properties, which is different from the perceived taste and sweetness, saltiness, bitterness and sour taste. Aroma is the most important product attribute of special coffee, and even instant coffee aroma substances can stimulate our taste buds. The difference is that instant coffee lacks the most important aromatic volatile components, which also leads to a decrease in the overall flavor.
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