Introduction to the price and flavor description of Rosa Huasheng coffee in West Java, Indonesia
Indonesia West Java Coffee Price Flavor Description Taste Variety Introduction
Mantelin coffee is considered to be the world's most mellow coffee, in the taste of mantelin, you can feel the obvious lubrication on the tip of the tongue, it also has a low acidity, but this acidity can also be clearly tasted, jumping slightly acid mixed with the most intense aroma, so that you can easily experience the lively factors in the mild fragrance. In addition, this coffee has a light earthy aroma, some people describe it as herbal aroma
Coffee cultivation on Java Island was initially carried out on large farms, established by Dutch colonists in the 18th century, and gradually transformed into small farmers through World War II and many changes. Good Java coffee usually comes from five existing large farms. Although Java coffee production accounts for only about 10% of Indonesia's total coffee production, it is an important component of Indonesia's fine coffee
Java was the first region in Indonesia to grow coffee, and as early as the 18th century it was already the world's leading coffee market. The famous Javanese mocha, a blend of Javanese coffee and Yemeni mocha, represents an era of coffee impressions. There's also classic monsoon coffee, Moosooned-coffee, or Aged Coffee.
Indonesia has a long reputation for producing a number of excellent coffees. Overall, Indonesian coffee has a strong, mellow, slightly syrupy flavor and excellent acidity.
In 1877, a massive disaster struck the Indonesian islands, and coffee rust destroyed almost all the coffee trees. People had to abandon Arabica, which had been in business for many years, and imported Robusta coffee trees from Africa. Indonesia today is a big coffee producer.
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Tanzanians still maintain a lot of coffee traditions. Many times they collect ripe fallen fruits under coffee trees, which makes the quality of coffee somewhat damaged. They've been sunning the beans and rarely washing them, which allows the beans to absorb the aroma of the pulp, so
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