Delicate taste of Uganda Java coffee Introduction Fine coffee beans

Java produces only a small number of arabica beans, most of which are Romstar beans imported from Africa after the rust disaster. The roasted coffee has a bitter taste but an extremely light aroma. Although it has a low acidity and a delicate taste, it is rarely used as a direct drink. It is often used as a blend coffee or to make instant coffee. Later, when ships replaced sailboats, people drank fresher coffee beans because of the shorter transportation time. But people accustomed to old beans are not used to this fresh taste, so they desperately pursue old Java coffee, so that the Indonesian government and some businessmen deliberately store fresh beans in warehouses for one to two years before selling them to consumers. In fact, the acidity of aged Java beans is reduced to nearly zero compared to fresh beans, while the aroma is more intense. Because of the long storage time, the cost increases a lot, and the quantity is limited, so aged Java has always been a hot commodity in the coffee market. In the 1880s, some traders deliberately tampered with fresh Guatemala or Venezuela beans to copy old Java and sell them at high prices. It was intolerable that traders dyed the beans in a way that made them look more like aged java, but there was no doubt that the dyeing chemicals were poisonous. Java coffee sold to Europe at that time was a very special coffee. Because it was shipped to European and American countries by sailboat at that time, the journey was long and the speed was slow, so it took a lot of time on the way. Coffee in this case, seems to have undergone a special fermentation, taste very unique Java coffee beans early Java coffee reputation spread far and wide, here refers to the former Java produced Arabica coffee. It has a rich aroma, low acidity, smooth taste, and with mocha coffee, the result is "Java mocha blend coffee" once popular, synonymous with top coffee, fame spread.