Flavor and taste of coffee manor in Indonesia Kahayang Gan Manor
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.
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 most commonly mentioned is the excellent full-bodied 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.
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The flavor and taste of washed Sidamo coffee beans introduce Ted Manor.
Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. The taste of Sidama in the sun is close to the smell of flowers, but slightly.
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Indonesia Coffee Estate Rasuna Wahana Estate Sumatra Lindong
Only about 150 grams of coffee beans can be extracted from a catty of civet excrement at Rasuna Wahana Manor, and 20% of the coffee beans will be lost during the roasting process. Due to the unique raw materials and production process, this coffee can be said to be very rare. The maximum amount of coffee beans supplied to the world every year will not exceed 400 kilograms. 3. Traditionally, coffee fruits are washed or sun-dried to remove excess
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