Introduction to the flavor and taste characteristics of Indonesian coffee manor Arabica coffee in Kopi Luwak manor

In less than a decade of promotion by the local Ministry of Agriculture, the coffee variety Rasuna Rasuna has shown good quality. The quality, yield and resistance to common pests and diseases of coffee beans have always been excellent.

In all categories, Indonesia Rasuna coffee beans coffee cup test quality is excellent. Wet processing to reduce acidity, Rasuna coffee beans have Sumatran full aroma, rich chocolate and mellow smooth taste Sumatra Lindong La Suna Sumatra Lintong Rasuna is slightly different from the previous taste of Mantenin, originally thought that the spice-type coffee will show more prominent spice characteristics in this brewing, but the taste found that the coffee acidity is bright, the taste is very clean The slight acidity beats like a dancer on the tip of the tongue, the sweetness in the middle is very high, and the taste of sweet taste in the mouth is very good. Even in the breath, you can experience the aroma of Java coffee beans. Java coffee is famous in the early years. This refers to Arabica coffee from Java. It has a strong aroma, low acidity, taste lubrication, mixed with mocha coffee, the resulting "Java mocha mixed coffee" was once popular and became synonymous with top coffee.

At that time, Java coffee sold to Europe was a very special kind of coffee. At that time, it was shipped to Europe and the United States by sailboat, and the distance was long and the speed was slow, so it took a lot of time to transport. In this case, the coffee seems to have undergone a special fermentation and has a very unique taste.

Later, when the ship replaced the sailboat, due to the shortened delivery time, people drank relatively fresh coffee beans. But people who are used to drinking Chen beans are not used to the 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 or two years and then sell them to consumers. In fact, compared with fresh beans, the acidity of aged Java beans is close to zero, but the flavor is more intense. Because of the long storage time, the increase in cost and the limited quantity, Java has always been a hot item in the coffee market. In the 1880s, 0 merchants deliberately tampered with some fresh Guatemalan or Venezuelan beans to imitate aged Java for high prices. It is intolerable that 0 merchants dye coffee beans to make them look more like old Java, but there is no doubt that the dyed chemicals are certainly toxic.

Java produces only a small amount of Arabica beans, most of which were imported from Africa after the rust disaster. This kind of coffee has a strong bitter taste after roasting, but its aroma is extremely light. Although it has low acidity and delicate taste, it is rarely used for direct drinking. It is often used to mix mixed coffee or to make instant coffee.