Treatment method of Indonesian coffee bean

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. But the coffee in Sumatra is more eye-catching, 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 Brneo 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. In many brands, try Celebes Carosi 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.

On the whole, Indonesian coffee has a strong flavor, mellow taste, slightly syrup flavor and excellent acidity, and 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. Indonesian coffee is divided into six grades, the best of which is AP. But no one is sure what these two capital letters stand for.

When ships replaced sailboats, the coffee produced in these islands faced the same problem as Indian coffee from Mysore-that is, consumers were used to coffee affected by long-distance travel, so they were reluctant to accept the taste of this "fresh" coffee. In order to solve this problem, the Indonesian government tried to copy coffee affected by long-distance travel. They stored the coffee beans for as long as a year. however, what is not satisfactory is that the taste of this wet-treated coffee is not so widely accepted that it affects the good reputation of its coffee.