Java has a unique position in Indonesian coffee, Asian boutique coffee.
Java has a unique place in Indonesian coffee. Coffee cultivation in Java began as early as the Dutch colonial period, until the 1920s Java coffee is recognized as a world-recognized boutique coffee, unique wet processing methods, as well as unique Java Tibica coffee, volcanic ash landforms formed by the IJEN volcano, excellent altitude of more than 4500 feet, a long history of professional large coffee plantations, these factors make Java coffee outstanding quality.
Java-Pancoer
Producing country: Indonesia
Level: none
Planting area: East Java
Label: Pancoer Village
Treatment method: wet treatment
Appearance: 2 ddeband 300 grgr 17-18SCR
Variety: Java Tibica
Note: a large amount of oil, delicious bitter sweet chocolate flavor, low acidity and nutty aftertaste are all the characteristics of this coffee. This is an excellent Java coffee with a simple and clear taste and an excellent aftertaste.
Dry aroma (1-5): 3
Wet aroma (1-5): 3.4
Acidity (brightness) (1-10): 7.8
Taste (layered) (1-10): 8.6
Palate (alcohol thickness) (1-5): 4.5
Aftertaste (residue) (1-10): 8.6
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 86.1
Strength / main attributes: medium strength / fresh tobacco, soil, medicinal materials, rich in oil and fat
Recommended baking degree: full city
Contrast: Java coffee is different from other Indonesian semi-washed coffee, it has higher acidity and is more similar to East Timor or Papua New Guinea coffee
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How to select coffee beans and how to distinguish defective beans?
Is to learn to check the shelf life of coffee beans, coffee beans begin to oxidize after baking, just like aluminum powder, although the speed is not so fast, but the principle is still the same. And coffee beans have the characteristics of moisture absorption and flavor absorption, so try to buy fresh coffee beans, but for this habit of coffee beans, do not throw away coffee beans that have gone bad, as a dry refrigerator or wardrobe.
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