Soft fruit acidity and aroma Java boutique coffee flavor thick Asian Java flavor

When it comes to Asian coffee, the first impression of coffee lovers is often calm and calm. Asian coffee is generally characterized by thick flavor, strong sweetness and round taste, but slightly flat aroma and brightness. It is precisely because of the heavy nature of Asian coffee that it is very suitable to be used as a base when making Italian coffee. The raw coffee beans in Asia are generally processed by wet or semi-wet process. most of the raw beans are uniform, but the color of the beans treated by semi-wet method is darker.

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!