Introduction to West Java Honey Flavor of Indonesian Coffee-Origin of siphon Pot

Introduction to West Java Honey Flavor of Indonesian Coffee-Origin of siphon Pot

Coffee treatment

Coffee from Java is traditionally washed.

Sumatra and Sulawesi are famous for their "wet planing" wet-hulled with Indonesian characteristics, known locally as Giling Basah.

The drying methods in coffee processing vary according to the situation: high-priced bed drying in the awning, balcony drying, roadside drying and other methods are all used.

Coffee flavor

Although the flavor varies from region to region, Indonesian coffee is usually mentioned, and the excellent full body is most often mentioned.

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.