What is the taste of Indonesian Java coffee? What are the characteristics of Java coffee? What about Indonesian Java coffee

What is the Flavor Profile of Indonesian Java Coffee? Characteristics and Brands

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Currently, Indonesia is one of the world's largest coffee-producing countries, with approximately 2 million farmers and traders relying on coffee cultivation for their livelihood. For the Indonesian people, coffee is not just a beverage but has also become a culture and lifestyle. Indonesia has many coffee varieties that enjoy international reputation. Java coffee, sometimes called Old Java, after the Old Government, guarantees aging for at least ten years in tropical regions and has become a household name in the coffee world. Old Java coffee already had a good reputation before 1915, as coffee beans naturally lost moisture during the long journey to New York, resulting in better evaluation upon arrival. Java beans have a special moldy taste and rare light brown color. Currently, the best Java coffee is produced in the Preanger, Cheribon, Buitenzorg, and Batava regions. Java coffee has a mature, delicate, gentle flavor with an almost imperceptible spicy aroma, both rich and mellow. After aging, it becomes even more aromatic, though aged Java is rare. Java is the region outside coffee's native habitat with the longest history of coffee cultivation. Coffee trees were introduced to Java in 1699 under the encouragement of the mayor of Amsterdam, imported from Malabar.

Coffee produced in the Indonesian archipelago regions of Celebes, Lombok Island, Flores, and Timor are also sold as Java coffee. These coffee beans are as good as Java beans, but fresh beans are small in size and not easily available. In areas below 3,500 feet in altitude, Arabica coffee has virtually disappeared due to leaf diseases, and now the robust Nobasta, Liberica varieties and their hybrids are cultivated instead, with very good results. Coffee lovers have certainly tasted Indonesian coffee. The best cultivation areas throughout the Indonesian archipelago are on Java Island, Sumatra Island, and Sulawesi Island.

Java coffee produced in Central Java has continued to break into Asian and European markets in recent years. According to several coffee farmers from the Temanggung region in Central Java, in recent years many coffee enthusiasts and industry professionals have directly visited coffee cultivation areas to purchase coffee from farmers. Coffee farmers mentioned that since 2012, Japanese coffee industry professionals have directly purchased roasted coffee from their farm. It is known that the purchaser is a Japanese coffee shop owner who bought rare civet coffee at 1.8 million Indonesian Rupiah per kilogram (1 US dollar approximately equals 13,000 Indonesian Rupiah). To date, this Japanese company has purchased a total of 195 kilograms in three separate purchases. According to the coffee farmers, the Japanese company found them online and came directly to purchase. In addition to civet coffee, another coffee farmer in the region also mentioned that several Korean and Belgian businesses have visited the area to purchase coffee directly from farmers. Generally, Arabica and Robusta varieties cost only about 85,000 Indonesian Rupiah per kilogram. Between 2013 and 2015, the region sold approximately 14 metric tons of Arabica and Robusta varieties. Officials from the Indonesian Ministry of Trade and Ministry of Cooperatives and Small and Medium Enterprises offices in Central Java stated that most coffee farmers in the region are small individual growers who export coffee directly without going through coffee exporters, so the agency does not have detailed export-related data to provide. With rapid internet development, coffee farmers in remote areas can also directly deliver products to consumers.

Three Major Coffee Brands

These three islands have established three major coffee brands, with total coffee bean production accounting for 90% of all Indonesian coffee:

☕ Mandheling Coffee from Sumatra - Moderate acidity with an extremely rich aroma.

☕ Java Coffee from Java Island - Belongs to the Arabica coffee variety, with lower acidity, delicate texture, and good balance.

☕ Robusta Coffee from Sulawesi Island - Full-bodied beans with rich aroma.

These three major coffee brands are claimed to be of world-class quality.

Precious and Rare Specialty Coffee Varieties in Indonesia

In addition, Indonesia also has precious and rare specialty coffee varieties:

☕ Bali Kintamani Coffee (Kopi Kintanani)

Kintamani coffee grows in the cool mountainous areas of Kintamani, Bali, and is a type of Arabica coffee.

Because the people of Bali grow Kintamani coffee together with fruits and vegetables, the produced coffee beans have a fruity flavor and a mild taste.

It has moderate acidity with a non-acidic, non-astringent mouthfeel.

☕ Sulawesi Toraja Coffee (Kopi Toraja)

Toraja coffee is mainly produced in the mountainous regions of central and southwestern Sulawesi Island and is one of the rarer varieties in the world.

Toraja coffee cultivation and harvesting are difficult, with annual production under 1,000 tons. Toraja coffee has a subtle fruity sweetness.

It enters with a thick, rich texture, after which the bitterness fades, leaving a sweet aftertaste that lingers.

☕ Aceh Gayo Coffee (Kopi Gayo)

Gayo coffee grows in the Gayo highlands of Aceh Special Region, northern Sumatra Island, Indonesia, and is relatively well-known in Indonesia.

Production is mainly of Arabica coffee. Gayo Arabica coffee has a strong and complex flavor with pronounced bitterness.

☕ Flores Bajawa Coffee (Kopi Java)

Flores Bajawa coffee grows in the Bajawa highlands of Flores Island in East Nusa Tenggara Province, Indonesia, and belongs to the Arabica coffee variety.

Locals commonly use traditional wet-hulling processing methods, resulting in coffee with great body.

☕ Civet Coffee (Kopi Luwak)

Civet coffee is one of the most expensive coffees in the world. Ripe coffee beans are eaten by civets.

After being fermented through the civet's digestive system and excreted, they are then extracted and processed into the highly sought-after civet coffee (also known as cat poop coffee).

Civet coffee has a unique aroma, low acidity, relatively plain taste, and is less irritating to the stomach.

☕ North Sumatra Sidikalang Coffee (Kopi Sidikalang)

Sidikalang is a mountainous area west of Lake Toba in North Sumatra Province, producing very typical Mandheling coffee.

Sidikalang coffee is a high-quality coffee with strong flavor and aroma, low acidity, and chocolate notes.

It is suitable for direct consumption as black coffee.

Flavor Profile and Brewing Recommendations

Flavor: Indonesian Arabica beans account for only about 10% of Indonesia's total coffee bean production. With low yield but fragrant and mellow taste, they have a rich flavor without sweetness, acidity, or astringency, with a finish that carries hints of floral notes and bitter dark chocolate. The profile is simple bitterness with a single-dimensional flavor that is not burnt or harsh. Whether consumed hot or cold, it doesn't cause dryness or astringency, maintaining the characteristics of Arabica beans.

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Technique: Water-to-coffee ratio of 1:15, using 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour up to 120g, then pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g. Total extraction time around 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473