A brief introduction to the cultivation of Java Coffee Fine Coffee Bean in its producing area
At present, 90% of the coffee beans exported from Indonesia are Robusta beans, and only 10% are Arabica. Before 1920, due to a major environmental disaster, Indonesian coffee varieties were replaced with Robusta beans, so Mandarin coffee in Sumatra is a rare Arabica bean, a treasure before it was discovered in the Blue Mountains. The output of such authentic products is also very small.
Java has a unique place in Indonesian coffee. Coffee cultivation in Java began as early as the Dutch colonial period, until the 1920s Java coffee is recognized as a world-recognized boutique coffee, unique wet processing methods, as well as unique Java Tibica coffee, volcanic ash landforms formed by the IJEN volcano, excellent altitude of more than 4500 feet, a long history of professional large coffee plantations, these factors make Java coffee outstanding quality.
Java Coffee, whose English name is java coffee, is also translated as Java Coffee.
Planting Distribution of Java Coffee (java Java Coffee)
Java coffee beans (coffee powder) belong to: Robusta variety, mainly distributed in African countries such as C ô te d'Ivoire, Angola, Madagascar and the Philippines, Vietnam and Indonesia (Java) and other places.
Growing Environment and main producing areas of Java Coffee
Robusta belongs to lowland cultivation, which is resistant to high temperature, drought, rain, insect pests and strong adaptability. it can grow very well on flat land, and harvesting does not necessarily need manual work, but can be carried out completely by vibration machine.
There are two types of Robusta coffee that you often come into contact with: A.P.Robusta and W.I.B.Robusta.
Except for W.I.B. The granules are larger and the others are smaller. The biggest difference lies in the processing after harvest, so there are some differences in appearance, aroma and taste.
Origin: IndonesiaJava, Java, Indonesia.
Grade or variety: W.I.B.&A.P.
Indonesia (Indonesia) was the first colony (Dutch) to start planting coffee trees. Indonesia's archipelago is the world's largest producer of Robusta beans. This is called high-quality Arabica beans, such as Java and Sumatra.
Java: coffee beans-Robusta
Sumatra (Sumatra): coffee bean seed-Arabica
The history of Java coffee (java Java coffee)
The Dutch first spread coffee to Central and South America in the 1820s. Coffee spread from the Dutch colonies to French Guiana and Brazil. During their colonization, the Dutch grew coffee in Malaba, India, and brought it to Batavia in what is now Indonesia-Java in 1699. The Dutch colonies once became the main supplier of coffee in Europe. At present, Indonesia is the fourth largest coffee exporter in the world.
Later, it was brought to Jamaica by the British. By 1925, growing coffee had become a tradition in Central and South America. In the same year, Hawaii also began to grow coffee, which is the only coffee producer in the United States, and Hawaiian coffee is one of the best coffee in the world.
Java-Pancoer
Producing country: Indonesia
Level: none
Planting area: East Java
Label: Pancoer Village
Treatment method: wet treatment
Appearance: 2 ddeband 300 grgr 17-18SCR
Variety: Java Tibica
Note: a large amount of oil, delicious bitter sweet chocolate flavor, low acidity and nutty aftertaste are all the characteristics of this coffee. This is an excellent Java coffee with a simple and clear taste and an excellent aftertaste.
Dry aroma (1-5): 3
Wet aroma (1-5): 3.4
Acidity (brightness) (1-10): 7.8
Taste (layered) (1-10): 8.6
Palate (alcohol thickness) (1-5): 4.5
Aftertaste (residue) (1-10): 8.6
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 86.1
Strength / main attributes: medium strength / fresh tobacco, soil, medicinal materials, rich in oil and fat
Recommended baking degree: full city
Contrast: Java coffee is different from other Indonesian semi-washed coffee, it has higher acidity and is more similar to East Timor or Papua New Guinea coffee
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A brief introduction to the Variety characteristics of Tarazhu Coffee Flavor treatment in LA PASTORA Manor, Costa Rica
Generally speaking, a large amount of water is used in the post-processing of the picked coffee fruit, but the advanced production equipment in Costa Rica saves the use of water resources to the greatest extent, and a circulating filter is used to treat the waste water from washing coffee beans. let the waste water be purified into clean water to prevent pollution of the local soil environment. After the coffee fruit has been peeled, the peel fruit is recovered.
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Flavor description of Java Coffee Bean A brief introduction to the manor produced in the region
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 once planted coffee trees, cut down coffee trees and changed to grow coffee. It also makes Java, which is rich in high-quality Arabica coffee, switch to Romsda coffee for fear of diseases and insect pests, and people regard Arabica Java as a treasure.
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