Java coffee boutique coffee

As the birthplace of coffee, African coffee plays an important role in the whole coffee industry. Although the commercial cultivation of coffee has been developed around the world for hundreds of years, the unknown wild coffee varieties in Africa are still the greatest treasure in the hearts of coffee researchers. African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee mostly uses dry method to treat raw beans, the shape of beans is often uneven and beautiful, and the defect rate is high.

Java (Java) aroma 3.5 minutes brightness 3.5 minutes mellow 4 minutes flavor 4.5 points aftertaste 4 points

Suitable for baking: City/Full city full city is the best, which can be shallower, but deeper baking is not recommended. Raising beans after baking can make the flavor more complete.

Java produces a lot of coffee, but it is a pity that at present, most of them are robusta species with poor flavor, and there are few high-quality Arabica beans left. this is because a coffee disaster in the 1970s caused coffee farmers to abandon the high-quality but delicate Arabica. Robsta, which is high-yield, easy to take care of but low-quality, only a few government-owned estates still produce high-quality Arabica beans. Thanks to the existence of these manors, we can taste the excellent java beans. Often seen are Cayumas, Brawan and Gemma (or spelled as Jampit). The taste of these state-owned estates is very clean, coupled with soft fruit acidity and aroma, Kaoumas has a slightly heavier flavor, but the point is that these high-end Java beans have a sense of balance that ordinary Asian beans do not have, and less disturbing fishy smell!