Description of Java Coffee Flavor with strong Flavor introduction to the taste characteristics of fine coffee beans in producing areas

Java coffee the sour, bitter and sweet tastes of Java coffee match just right. Unique fragrance, after drinking, the aroma fills the whole mouth. Exhale the aroma from the mouth again from the nose, the smell is very full. Maybe you will find it too overbearing, because it will quickly occupy your taste buds, your mind and even your soul. Why resist it? The life we live in is full of sour, sweet, bitter and astringent, so let the smell of coffee take away everything in the world. What we enjoy is not just a cup of coffee, but also the quiet moment that coffee brings to us. Java has a mild, humid and diverse climate that makes it a harvest season all year round, with different kinds of coffee ripening at different times. What they grow is the unique quality of Java coffee beans, the coffee ground by this coffee bean, rich taste, endless aftertaste, can be called high-quality coffee.

Java coffee beans are famous for their early Java coffee, which refers to Arabica coffee formerly grown on the island of 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.