Taste lubricated Indonesian Coffee Flavor Manor production area introduces Kahayang Gan Manor

About 90% of Indonesian coffee is Romstar beans, about 6.8 million bags a year, and less than 10% of beans are Arabica coffee.

Coffee produced in Indonesia is generally not crowned with the name "Indonesia", but directly crowned with island names, such as Java, Sumatra, etc.

Java Coffee-Culture

Java coffee beans early years of Java coffee fame, 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 mixed coffee" once popular, synonymous with top coffee, fame spread.

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, as if after a special fermentation, taste very unique.

Later, when ships replaced sailboats, people drank fresher coffee beans because of shorter delivery times. 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. What is intolerable is that 0 traders dye coffee beans in a way that makes them look more like aged java, but there is no doubt that the dyeing chemicals are poisonous.

Java produces only a small number of arabica beans, most of which are Romstar beans imported from Africa after the rust disaster. This coffee has a strong bitter taste after roasting, but the aroma is extremely light. Although the acidity is relatively low and the taste is relatively delicate, it is rarely used for direct drinking. It is often used to blend coffee or to make instant coffee.