Characteristics of Flavor and Taste of Fine Coffee beans treated with honey Honey in West Java, Indonesia

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| | production area profile |

West Java, Indonesia

West Java Province is a first-tier administrative district of Indonesia. Located in the western part of Java, facing the Java Sea to the north and the Indian Ocean to the south, including offshore islands, covering an area of 46300 square kilometers, Java has a tropical rain forest climate, which is hot and humid all the year round. The plains along the northern coast have the highest temperatures, while the mountains are much cooler. High humidity often creates a debilitating climate.

From November to March of the next year is the northwest monsoon period, rainy and cloudy; from April to October is the southeast monsoon period, with more sunny days and less rainfall. The average annual rainfall in Jakarta is about 1760 mm (69 inches). The average daily maximum temperature in Jakarta is 30 ℃ (86 ℉) and the lowest is 23 ℃ (74 ℉). In Tosari (Tosari, 1735 m (5692 m) above sea level) in the inland highlands, the average temperature is 220.8 ℃ (72m 47 ℉). Because volcanic ash periodically fertilizes the land, the soil in Java is very fertile.

Aromanis Edini Manor

Aromanis "Aiqini" is a traditional dessert unique to Indonesia. It is made from a snack made from the basic ingredients of flour and sugar. Here, the coffee is named after Aromanis, indicating that the coffee bean tastes like marshmallows.

The coffee beans are picked from the branches and separated from the fruit, rinsed and then dried. Coffee beans diserok every hour to dry evenly, including midnight. "it's at night that it's very important because of the high humidity," says Arief, who turned coffee (Aug. 5, 2014)-Indonesian original machine translation.

The coffee was processed for 25-26 days! Not surprisingly, the price of coffee beans Aromanis is a little more expensive than regular coffee beans. Coffee farmers' professional cooperatives sell coffee bean raw materials Aromanis 130000-150000 rupees per kilogram, while mutated coffee is offered at a retail price of 80000 rupees, 200g per pack.

| | processing method |

This bean is picked manually to ensure the stability of the fruit. After picking, the exocarp is peeled off and the flesh is preserved for sun treatment, which is what we call the sun + honey treatment. After about a month of sun drying, wash and other treatment, and then let the beans stored for about half a month before packaging.

Sun + honey treatment, the only purpose of this complex and high-risk process is to create a more complex and fuller taste spectrum. Reflect the wonderful feeling brought by the complex pedigree of this bean.

The taste of cup test

Dry aroma: strong aromas of flowers, dried fruit and red wine

The sour taste is gentle and not bright, keeping it elegant under a variety of complex fruit flavors.

In view of the obvious flavor of preserved fruit, the whole tends to be mellow and strong in texture, but not too thick.

The main feature of this bean is its complex sweetness and fruity aroma, which is more obvious than the African Yega Chuefei, which is also famous for its floral aroma. Its taste spectrum is inclined to the tropical fruits with heavy flavors such as mango and polo honey, which are complex and calm, while the unique honey treatment techniques bring a faint flavor of red wine. This bean is a typical example of sweetness, even in the global coffee pedigree.

| | Analysis of cooking |

Hand punch reference

Stew with cake cup, 15g powder and 32g water for 30 seconds, extract at 89-90 degrees Celsius, 1:14, grind small Fuji 4 at 1:14, water injection to 140ml for the second time, and then slowly pour water until the water drops, the speed is uniform, the water level should not be too high, water injection again until 220ml stops, extraction time 2:15 seconds ~

When brewing, it quickly brings out the attractive aroma of preserved fruit. After the entrance, it feels the complex fragrance of flowers, the rhyme is fast and strong, the taste spectrum is partial to the feeling of mango and Borromi, and the sweet taste of fructose is obvious. It is estimated that this is the origin of the bean named Aromanis.