The unique taste of Indonesian coffee
Indonesian coffee is famous for its unique taste. Its rich aroma is intoxicating and has become a favorite among coffee lovers. The following will introduce Indonesian coffee from the aspects of origin, types and processing.
Diversity of origin
Indonesia is one of the world's largest coffee producers, with vast and diverse soil and climate conditions suitable for growing different types of coffee beans. The most famous producing areas include Sumatra, Java, Bali and the Eastern Islands.
Rich variety
Many different types of coffee beans are grown in these different producing areas. The two most popular and well-known ones are Arabica and Robusta.
1. Arabica
Arabica is a high-quality, high-value coffee bean with a complex flavor. It is grown at high altitudes such as the Panlong Mountains in Sumatra and the Oia farms in Java.
2. Robusta
Robusta is a type of coffee bean that is more tolerant of harsh environmental conditions and has a full-bodied flavor. It is usually grown in low altitude areas such as Sumatra and Bali.
Special processing methods
Indonesian coffee is famous for its unique processing methods, the most famous of which are the Guna processing method and Luwak coffee.
1. Gunna Processing
The Guna process is a traditional Indonesian coffee processing method that involves roasting unripe or semi-ripe coffee cherries over fire to extract the beans and give them their special aroma and flavor.
2. Longan Coffee
Longan coffee is a very unique Indonesian coffee made from beans excreted by wild animals, the Asian palm civet, after digesting coffee berries. This processing method gives the coffee beans a special flavor and taste.
Conclusion
In short, Indonesian coffee is famous for its unique taste. Both Arabica and Robusta have a rich and mellow taste. The Gunnar processing method and Longan coffee add more flavor to Indonesian coffee. If you want to taste a cup of unique and mellow coffee, don't miss Indonesian coffee.
