Flavor Description Processing Method Taste Variety Origin Introduction

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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. Many people equate "Java coffee" with "high quality" and "good taste".

The world coffee is divided into two series, one is the "hard" coffee represented by Brazil, which has a strong flavor, and the other is the "soft" coffee represented by Java coffee, which has a light flavor. The difference lies in the altitude of the producing area and the planting method. The coffee planted in the hilly red soil is relatively extensive. Java coffee produced in the mountain black soil has a kind of bitter experience. It is as astringent as life, but bitterness is necessary in life. The last fragrance at the root of the tongue is a thorough recollection of the former dust. Looking back on the hardship in the past, I will feel its sweetness and warmth even more, and I want to let the mood stop in the consciousness that begins to awaken for a long time. Suffering is pain, clear and quiet, the last fragrance has become a spiritual victory.

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The local long bean variety in Bolivia gets its name because of its long appearance. Its official name should be Java. Java is a very interesting bean species, which is strongly related to Indonesia. But in fact, Java was originally a coffee tree species born in the primeval forest of Ethiopia, collected by local ethnic groups, and then spread to Indonesia through Yemen, where it was named Java. It was generally believed that Java is a branch of Tibika, but genetic comparison shows that Java is actually a coffee variety Abysinia from Ethiopia.

After Indonesia, Java spread first to the nearby Timor island group, and then to Cameroon in East Africa, where it was first released for farmers in 1980. As for the spread to Central and South America, it was introduced to Costa Rica through CIRAD (the Centre de Coop é Internationale en Recherche Agronomique pour le D é veloppement) in 1991 under the guidance of breeding expert Benoit Bertrand. The first Central American country to formally recognize Java beans was Panama, while Bolivia was introduced through Nicaragua.

As the name suggests, long beans have long fruits and seeds, brass buds, high plants but low yields. Because of its outstanding flavor, it has stronger resistance to leaf rust and coffee fruit disease, so it is very suitable for small farmers.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Qianjie Coffee recommends the brewing method of Java coffee.

Take [Java, Bolivia] as an example:

Parameters: V60 racing 1lug 15max 89 ℃ / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%) / cooking time 1mm 56 "

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