Introduction to the flavor and taste of Indonesian Mantenin coffee beans

One of the main coffee producers in New Guinea is the Sigri plantation, whose products are the same as the overall style of archipelago coffee, full of particles and well balanced.

On the whole, Indonesian coffee has a strong flavor, mellow taste, slightly syrup flavor and excellent acidity, and its two main export markets are Germany and Japan, which reflects the excellent quality of the coffee. What attracts consumers is the unique quality of its Arabica coffee beans. You can add milk or cream to high-quality Indonesian coffee without worrying about affecting its taste. Indonesian coffee is divided into six grades, the best of which is AP. But no one is sure what these two capital letters stand for.

When ships replaced sailboats, the coffee produced in these islands faced the same problem as Indian coffee from Mysore-that is, consumers were used to coffee affected by long-distance travel, so they were reluctant to accept the taste of this "fresh" coffee. In order to solve this problem, the Indonesian government tried to copy coffee affected by long-distance travel. They stored the coffee beans for as long as a year. However, what is not satisfactory is that the taste of this wet-treated coffee is not so widely accepted that it affects the good reputation of its coffee.

However, Indonesia's "store" or "journey" coffee is still produced today. It is generally sold under the brands of "Old Government", "Old Brown" and "Old Java".

Although Indonesia produces so much admirable coffee, it is puzzling that local residents prefer Turkish-style coffee to its famous European-style coffee. Kopi Luwak, also known as civet coffee. The official name of Kopi Luwak is Kopi Luwak. Kopi means "coffee" in Indonesian, while Luwak is a wild civet in Indonesia. The coffee is commonly known as Kopi Luwak because it is made from beans picked from the droppings of civets.

Kopi Luwak, produced in Indonesia, grows a lot of coffee crops, including wild animals called civets, omnivores, pointed mouths and dark gray fur. Indonesians call them "Luwak". Luwak likes to choose the most ripe, sweet, juicy coffee fruit in the coffee tree as food. The coffee fruit passes through its digestive system, only the pulp of the fruit appearance is digested, and the hard coffee beans will be excreted by Luwak. After this digestion process, the coffee bean has a magical change, the flavor is unique, the taste is particularly mellow, which is incomparable to other coffee beans. In general, the production process of coffee beans is to remove the peel, pulp and sheep skin of the coffee fruit after the sun, and finally take out the coffee beans. Luwak's digestive system destroys the protein in coffee beans, thus reducing the bitterness of the coffee and increasing the roundness. The raw coffee beans extracted and processed from the feces of Luwak are Kopi Luwak.

Kopi Luwak-Special area

Kopi Luwak is a traditional specialty in some Indonesian islands, such as Java, Sumatra, Bali and Sulawesi.