Java boutique coffee grows Asian coffee

High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed beans should be dried in time, and the drying should also have a certain degree. Generally, the moisture content of processed beans is 11% 13%. Insufficient drying can easily make beans moldy, and excessive drying can easily affect the flavor of beans.

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!