Well-known coffee raw beans introduce raw beans in Robusta, Java, Indonesia
Indonesia Java Robusta raw bean Indonesia Java robusta green bean
In the early 1970s, Java cut down Arabica trees introduced by most Dutch and planted Robbosa beans instead. Since then, Java coffee has become greasy, plain and has a strong smell of wheat and tea. Of the few remaining Arabica estates, Djampit is the most famous. These beans are similar to other Indonesian beans, but they are more sour and less textured.
Indonesian coffee has a strong flavor, mellow taste, slightly syrup flavor and excellent acidity. 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.
Java produces exquisite aromatic coffee with relatively low acidity, delicate taste and good balance. Java coffee has 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.
Baking method: depth
Taste: bitter and full-bodied, but also sweet, the unique flavor is still loved by many people.
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La Marzocco Strada @ 2010 WBC London Coffee Show
The real next generation: La Marzocco Strada @ WBC London Coffee Show from the concept prototype that was first unveiled in SCAA in Atlanta in June last year to the release in Milan more than half a year ago, friends who are paying attention should have drooled. Although it is not yet a mass production model, it can be seen that it is even more different from the prototype shown in Milan at the end of last year. This one is made by Gizm.
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The "fruit" state of coffee beans when they are picked from a tree
From the fruit state of coffee beans when they are picked from the tree to the state of raw beans that can be baked, the moisture content of coffee beans will be controlled between 9% and 13%, and it is not easy to bake if the water content is too high or too low. Generally, we get newly collected raw beans with water washing treatment, the moisture content is usually about 11.5% to 12.5%, half-washed Mantenin may reach 13%, and half-washed Brazil is 11% ~ 12% per day.
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