Introduction to the Flavor of Coffee Bean producing area in Indonesia
Main coffee producing area
Java, the oldest producing area, continues its reputation from the glory days of Indonesian coffee in the 18th century. Java coffee is still reminiscent of high-quality delicacy, when the most famous blend is Java coffee with Yemeni mocha. In addition, Java also has a very famous old coffee Aged coffee, or monsoon coffee Monsooned coffee.
Sumatra, the most legendary producing area, well-known coffee logos include Mandheling Mantenin, Lintong Lintong and Gayo Mountain Gayusan.
Sulawesi Island, famous coffee includes Delaga Toraja.
In addition, Bali, Flores and Timor are also important producing areas.
Coffee planting mode
In the Dutch colonial era, coffee was mainly grown in large estates. After World War II, it experienced the process of nationalization and the movement of independence. Today, about 90% of the coffee produced in Indonesia is produced by small farmers.
Coffee variety
At first, Indonesian coffee was Arabica, and the Arabica manor was destroyed by a leaf rust disaster at the end of the 18th century. at first, the Dutch tried to grow Liberian seeds, and later, they began to plant Robsta seeds on a large scale.
At present, Arabica species account for about 10-15% of the coffee produced in Indonesia, and the rest is Robusta. Although Liberika species are produced, they are basically not included in the coffee trade.
Coffee harvest
There are usually two harvest seasons in Indonesia, the main harvest season (main crop) occurs from September to October, and the second harvest season (fly crop) occurs from May to June.
Arabica will be picked by hand, and workers who pick by hand will enjoy a minimum wage, on the basis of which there will be performance pay.
Brief introduction of Indonesian Coffee Indonesian Coffee (1)
Coffee treatment
Coffee from Java is traditionally washed.
Sumatra and Sulawesi are famous for their "wet planing" wet-hulled with Indonesian characteristics, known locally as Giling Basah.
The drying methods in coffee processing vary according to the situation: high-priced bed drying in the awning, balcony drying, roadside drying and other methods are all used.
Coffee flavor
Although the flavor varies from region to region, Indonesian coffee is usually mentioned, and the excellent full body is most often mentioned.
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Characteristics of high-quality coffee beans roasted in Tanzania
After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, soak it in a pot of boiling water, invite friends to sit around and taste it, and suddenly feel fragrant and full of tongue. its quality is much better than the instant coffee we often drink. Tanzanian coffee has long been loved by Europeans and has joined the ranks of famous products. The distinction that Europeans give to coffee gentlemen in Tanzania
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Ethiopian Coffee Gemma area introduces boutique coffee beans
Readers interested in Ethiopian boutique beans should pay more attention to the producing areas of Sidamo, Yegashifi (especially rare sun-dried beans), Harald, Lim and Jinbi, whose rich orange and floral aromas are different from those of Central and South American beans. Ethiopia is a treasure trove of coffee genes. Experts estimate that there may be more than 2,000 Arabica subspecies hidden in Ethiopia, but the coffee industry in Ethiopia is facing the greatest difficulty.
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