A brief introduction to the flavor, taste and aroma characteristics of nutty West Java coffee beans in Indonesia.

Java Coffee-Culture

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

At that time, Java coffee sold to Europe was a very special kind of coffee. At that time, it was shipped to Europe and the United States by sailboat, and the distance was long and the speed was slow, so it took a lot of time to transport. In this case, the coffee seems to have undergone a special fermentation and has a very unique taste.

Later, when the ship replaced the sailboat, due to the shortened delivery time, people drank relatively fresh coffee beans. But people who are used to drinking Chen beans are not used to the fresh taste, so they desperately pursue old Java coffee, so that the Indonesian government and some businessmen deliberately store fresh beans in warehouses for one or two years and then sell them to consumers. In fact, compared with fresh beans, the acidity of aged Java beans is close to zero, but the flavor is more intense. Because of the long storage time, the increase in cost and the limited quantity, Java has always been a hot item in the coffee market. In the 1880s, 0 merchants deliberately tampered with some fresh Guatemalan or Venezuelan beans to imitate aged Java for high prices. It is intolerable that 0 merchants dye coffee beans to make them look more like old Java, but there is no doubt that the dyed chemicals are certainly toxic.

Among the Asian coffee-producing countries, Indonesia is a very noteworthy one. Indonesia is an island country in the Indian Ocean, the islands are distributed on both sides of the equatorial line, of which three islands: Java, Sumatra and Sulawesi produce the world's important coffee. In the mid-17th century, the Dutch brought coffee trees to Ceylon (Sri Lanka) and Java, Indonesia. In the 18th century, Indonesia became a major producer of coffee, and almost all of its high-quality Arabica coffee was supplied to Europe. But by the 19th century, coffee rust, which appeared in Ceylon in 1869, also affected Indonesia. By 1877, most of the coffee fields on the Indonesian islands had been damaged by rust, and the Dutch had to import other coffee varieties from Africa, namely Romsda coffee. It is more resistant to diseases and insect pests, but its quality is inferior. About 90 per cent of Indonesian coffee is Romda beans, about 6.8 million bags a year, and less than 10 per cent of beans are Arabica coffee.

Coffee produced in Indonesia generally does not have the name "Indonesia", but directly bears the name of the island, such as Java, Sumatra, etc.

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.

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. Such genuine production is also rare for the Dutch to first spread coffee to Central and South America in the 1820s. Coffee spread from Dutch colonies to French Guiana and Brazil. during their colonization, the Dutch grew coffee in Malaba, India, and brought it to what is now Batavia in Indonesia-Java in 1699. The Dutch colonies once became the main supplier of coffee in Europe. Currently, Indonesia is the fourth largest coffee exporter in the world. Indonesia (Indonesia) is the first colony (Dutch) to start growing 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

Java coffee (java Java coffee) the history of Java coffee beans (coffee powder) belongs to: Robasda (Robusta) varieties, 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.

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 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 is produced in Java, Indonesia. It belongs to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste. The bitterness and mellowness of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and palatable and very popular with women!