Java mocha coffee Indonesia manor grinding scale variety production area taste treatment method

Java mocha coffee Indonesia manor grinding scale variety production area taste treatment method

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.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor. In addition: coffee beans can only be roasted to become coffee beans for grinding and drinking, which are generally divided into light, medium, deep and extra-deep roasting.

Java coffee has a kind of bitter experience, it is as astringent as life, but bitterness is necessary in life, and the last fragrance at the root of the tongue is a thorough recollection of the past. 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 kind of spiritual victory. Because Java coffee is mostly from small coffee farmers, planted in a variety of different environments, encounter different climate and rainfall every year, bringing a variety of distinct and unique personality. Take the AAPlus grade "KenyaAA+Samburu" as an example, the Samburu in 2001 has a strong aroma of black plum, the acidity is not high, and the taste is strong. The newly harvested Samburu in the winter of 2002 presents a completely different flavor, mulberry and green plum, with a little Nanyang spice (Spicy) flavor, after drinking, the aftertaste has the sweetness of green tea, the acidity is slightly higher than the year before, the taste is still strong. The common Puth taste is not strong, but it has a bright fruit-like flavor, some spicy and some red wine. This is how Puth makes coffee fans full of expectations and surprises.

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

Diseases and insect pests are really a powerful thing. It has greatly reduced coffee production in Brazil and repeatedly influenced the international coffee market. It has also made Sri Lanka, which used to plant coffee trees, cut down coffee trees and plant tea instead. It also makes Java, which is rich in high-quality Arabica coffee, switch to Romsda coffee for fear of diseases and insect pests. Arabica Java coffee, which is regarded as a treasure, has been far away from people's sight, and people's unlimited favor and pursuit of Java coffee has been lost ever since.