A brief introduction to the flavor description treatment of rich aromatic West Java coffee beans in Indonesia

A brief introduction to the flavor description treatment of rich aromatic West Java coffee beans in Indonesia

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.

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 and lubricated taste. When mixed with mocha coffee, the "Java mocha mixed coffee" was once popular and became synonymous with top coffee.

Gold Mantenin, the Japanese adopted more stringent quality control more than a decade ago. After picking beans manually for four times, they eliminated defective beans and produced gold mantenin with dark green color and equal appearance of beans, creating another wave of market demand. Even Europe and the United States are crazy about it.

The processing process and Sumatran characteristics. I describe these treatments in such detail because it is not clear how the soil and atmosphere and the unusual treatment techniques and the three-stage drying each affect the formation of the characteristics of Lindong and Manning coffee. Only one thing is certain. These treatments occasionally produce excellent coffee and are extremely unstable.

Indonesian coffee is an Arabica species. The Arabica manor was destroyed by the leaf rust disaster at the end of the 18th century. At first, the Dutch tried to plant Liberian species, and later, they began to plant Robusta species on a large scale.

Brewing parameters of Qianjie Coffee Gold Manning: KONO filter cup / 86 ℃ / 1 13max 17g coffee powder, brew for 2 minutes