Indonesian Java Coffee Robusta Coffee Raw beans introduction to the History of Robusta Coffee beans Robbs
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.
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Sumatra Java boutique coffee taste and flavor of Sumatra Java boutique coffee
Java coffee is produced on the Indonesian island of Java and belongs to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste. The bitterness and mellowness of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and palatable and very popular with women! Among the Asian coffee-producing countries, Indonesia is a very noteworthy one. Indonesia is a member of the Indian Ocean.
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Introduction of Indonesia Mantenin boutique coffee taste and flavor of Mantenin coffee
Manning coffee is produced in Sumatra, Indonesia, Asia, also known as Sumatran coffee. Her flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee. The palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very pleasant.
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