Introduction to the flavor and taste characteristics of Indonesian coffee Arabica coffee

The best coffee beans are grown in Kalossi and Rantepao in the south of the island. Among the many tastes, try Celebes Carlochy Coffee.

Overall, Indonesian coffee is strong, mellow, slightly syrupy and has excellent acidity, reflecting its excellent quality in that its two main export markets are Germany and Japan. What appeals to consumers is the exceptional quality of its arabic 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 is AP. But no one knows exactly what these two capital letters represent.

When ships replaced sailboats, coffee from these islands faced the same problem as Indian coffee from Mysore-that consumers were used to coffee affected by long journeys and were reluctant to accept the taste of "fresh" coffee. To solve this problem, the Indonesian government has tried to imitate coffee affected by long trips, and they have "stored" coffee beans for up to a year. However, the taste of this moist coffee is not widely accepted, so that it affects the good reputation of coffee.

However, Indonesian "storage" coffee or "journey" coffee is still produced today. It is sold under the brand names Old Government, Old Brown and Ool Java.

Although Indonesia produces so much good coffee, it is puzzling that the local population prefers Turkish coffee to its famous European coffee trees, which were introduced to Indonesia by the Dutch (some official sources believe earlier). 1712 The first coffee from Java arrives in Amsterdam. However, in 1877 coffee trees on all plantations were destroyed by coffee rust, and robert coffee trees had to be imported from Africa to replace the original species. Today only 6 -10% of coffee beans are Arabica beans. Indonesia is the world's leading producer of Roscoff coffee, producing 6.8 million bags of coffee annually, most of which comes from small plantations, accounting for about 90% of total production.

Java produces fine aromatic coffee with relatively low acidity, fine taste and good balance. Java coffee has a superior aroma and acidity to Sumatra and Sulawesi coffees. The best plantations in Java are Blawan, Jambit, Kayumas and Pankur. Java mocha coffee is a blend of Java coffee and Yemeni mocha coffee.

Sumatra, Indonesia's second largest island, is the center of Indonesia's oil industry. Rubber and timber on the island are also famous export commodities. Sumatra coffee, however, is more striking, similar to Java coffee, but slightly heavier in size. Mandheling and Ankola coffee beans are also highly valued, with Mandheling even being hailed as the world's most granular coffee beans