Boutique coffee recommends Indonesian coffee

Coffee trees were introduced to Indonesia by the Dutch in the mid-17th century (some official sources say earlier). 1712 The first coffee from Java arrives in Amsterdam. However, in 1877 coffee trees on all plantations were destroyed by coffee rust, and robert coffee trees had to be imported from Africa to replace the original species. Today only 6 -10% of coffee beans are Arabica beans. Indonesia is the world's leading producer of Roscoff coffee, with most coffee coming from small plantations, accounting for about 90% of total production.

Coffee from Indonesia:

Coffee is produced throughout Indonesia, and Java occupies an extremely important place in the history of coffee.

The best growing areas in the whole archipelago are Java, Sumatra, Sulawesi and Flores.

Java produces fine aromatic coffee with relatively low acidity, fine taste and good balance. Java coffee has a superior aroma and acidity to Sumatra and Sulawesi coffees. The best plantations in Java are Blawan, Jambit, Kayumas and Pankur. Java mocha coffee is a blend of Java coffee and Yemeni mocha coffee.

Sumatra, Indonesia's second largest island, is the center of Indonesia's oil industry. Rubber and timber on the island are also famous export commodities. Sumatra coffee, however, is more striking, similar to Java coffee, but slightly heavier in size. Mandheling and Ankola coffee beans are also highly valued, the former even being hailed as the world's most granular coffee beans.

Sulawesi, located between Borneo and New Guinea, is sometimes referred to as Celebes. The coffee produced on the island is full of particles and rich in flavor. The best coffee beans are grown in Kalossi and Rantepao in the south of the island. Among the many tastes, try Celebes Carlochy Coffee.

One of the main coffee producers in New Guinea is Sigri Plantation, which produces the same overall style of archipelagic coffee, with full grains and good balance.

Indonesian coffee features:

Overall, Indonesian coffee has a strong flavor, a mellow taste, a slightly syrupy taste and excellent acidity. What appeals to consumers is the exceptional quality of its arabic 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 is AP. But no one knows exactly what these two capital letters represent.

Flavor: Sumatra coffee is granular, syrupy and chocolatey, suitable for drinking after meals; Java coffee is full of granules, spicy, medium acidity

Recommended Roasting Method: Medium to deep roasting, suitable for making premium espresso or blended coffee drinks

★★★: Excellent

Indonesian Coffee Market:

The two main export markets for Indonesian coffee are Germany and Japan, which reflects the excellent quality of the coffee. Although Indonesia produces so much good coffee, it is puzzling that its residents prefer Turkish coffee to its famed European coffee.

When ships replaced sailboats, coffee from these islands faced the same problem as Indian coffee from Mysore-that consumers were used to coffee affected by long journeys and were reluctant to accept the taste of "fresh" coffee. To solve this problem, the Indonesian government has tried to imitate coffee affected by long trips, and they have "stored" coffee beans for up to a year. However, the taste of this moist coffee is not widely accepted, so that it affects the good reputation of coffee. However, Indonesian "storage" coffee or "journey" coffee is still produced today. It is sold under the brand names Old Government, Old Brown and Ool Java.