Basic knowledge of boutique coffee beans Coffee in Indonesia

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 Robart coffee, with more than half of the coffee coming from small plantations, accounting for about 90% of the total output.

Coffee producing areas in Indonesia:

Coffee is produced throughout Indonesia (Indonesia), and Java occupies an extremely important position in coffee history.

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

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.

One of the main coffee producers in New Guinea is the Sigri plantation, whose products are the same as the overall style of archipelago coffee, full of particles and well balanced.

The characteristics of Indonesian coffee:

On the whole, Indonesian coffee has a strong flavor, mellow taste, slightly syrup flavor and excellent acidity. 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.

Flavor: Sumatra coffee is heavy, with syrup and chocolate flavor, suitable for drinking after meals; Java coffee is full-grained, spicy and medium acidity

Suggested roasting method: medium and deep roasting, suitable for preparing high quality espresso or mixed coffee drinks

★★★: excellent

Indonesian coffee market:

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

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.