Java coffee production Asian flavor coffee boutique coffee

The term boutique coffee was first coined by Ms. Knudsen in Coffee and Tea magazine in the United States, when Ms. Knudsen served as B.C. Ireland's coffee buyer in San Francisco, she is very dissatisfied with the industry's neglect of green coffee bean quality, and even some large roasters mix a large number of robersta beans into the mixed beans, so she proposed the concept of fine coffee to advocate the industry to improve quality. The term is used to describe coffee beans that have distinctive flavor characteristics and are grown in special environments. Its use at international coffee conferences spread quickly.

Java aroma 3.5 points brightness 3.5 points mellow 4 points flavor 4.5 points aftertaste 4 points

Roasting: City/Full city full city is the best, can be lighter, but do not recommend deeper baking, after the end of baking beans can make the flavor more complete.

Java's coffee production is not small, but unfortunately most of it is now poor flavor robusta, and there are few high-quality arabica beans left. This is because a coffee disaster in the 1970s caused coffee farmers to abandon high-quality but delicate arabica. This kind of robusta is a large yield and easy to care for but low quality. Only a few government-owned plantations still produce high-quality arabica beans. Thanks to the existence of these plantations, So we can taste the excellent Java beans. Common to see are Cayumas, Brawan and Gemma (or spelled Jampit), these state-owned estates taste very clean, plus soft fruit acidity and aroma, Cayumas flavor slightly heavier, but the point is that these high-grade Java beans have a general Asian beans do not have a sense of balance, but also less disturbing earthy smell!