Get to Know the Taste of Indonesian Coffee Beans

Indonesia is the world’s coffee paradise, because there is no country in the world that has the diversity of coffee like in Indonesia. Imagine that in Sumatra alone, almost all districts from Aceh province to Lampung can grow coffee with specific flavors. The same thing happened on the islands of Java, Sulawesi, Bali, Nusatenggara, to Papua.

Coffee from every region (single origin) in Indonesia has a distinctive taste and aroma. In addition to being influenced by the genetic nature of the variety, the taste of coffee is more determined by the specific volcanic and climatic conditions of the location where the coffee plantation is grown.

Unfortunately, most coffee enthusiasts are not yet sensitive to distinguishing and describing the taste and aroma of coffee. And currently there is a Map of the Taste and Aroma of Indonesian Coffee that can help describe the taste and aroma of coffee. Here are some of the coffee flavors of several regions in Indonesia :

Sumatran coffee is one of the most famous coffees in the world. Sumatran coffee has a heavy taste. It can be said to be the most heavy and complex among the types of coffee that exist in the world. Some coffee experts say Sumatran coffee has a unique taste because it is characterized by the aroma of spices and is also earthy. Sumatran coffee has a smooth texture and a sharp smell.

Tana Toraja is a land-endowed area where coffee thrives with quality that is no less good than coffee from other regions. The strong taste and high acid content make Toraja coffee in demand by the market who really likes coffee with high acidity. Toraja coffee has a distinctive earthy aroma.

Coffee originating from the Tanah Gayo area of Central Aceh is one of the types of coffee that is most widely consumed by the community and exported abroad. Gayo coffee produces most of the best types of Arabica coffee. The taste of Gayo coffee itself tastes more bitter with low acidity. Its very sharp aroma makes this type of coffee liked. No wonder this coffee is the largest coffee producer in Asia. Despite its bitter taste, Gayo coffee gives a savory aroma to every sip.

Kintamani Bali coffee has a sour and fresh fruity taste. This happens because the coffee plant in Bali Kintamani is grown together with other crops such as various vegetables and citrus fruits. This type of coffee uses an ‘intercropping’ system along with other types of plants. That’s why the coffee beans permeate the taste of fruits like oranges. Besides having a ‘fruity’ taste, Kintamani Bali coffee has a soft and not heavy taste.

Coffee, which comes from eastern Indonesia, grows at an altitude of 1,500 m with a temperature of 20 degrees. Making it a coffee with a mild taste and has a delicious sharp fragrance.  What makes this coffee high quality is that farmers grow this coffee organically because it does not use chemicals that can certainly affect the coffee that will be produced. For those of you who like coffee with a light and soft taste, a delicious sharp aroma and a texture that is almost without pulp, Papua Wamena coffee is an impossible choice.

Flores Bajawa coffee is a coffee originating from Ngada Regency. This coffee grows on the fertile plains of Flores even though it is surrounded by mountains that are still active or not. The soil where this coffee is produced turns out to contain fertile andosols from volcanic ash which turns out to be very good for growing coffee. This coffee has a slight fruity aroma and a slight smell of tobacco on its after taste. A uniqueness that may not be obtained from coffee beans from other regions.

This coffee, which originated from Java Island, turns out to have its own unique taste. The aroma of spices that are born naturally makes this type of coffee enjoyed because it has different characteristics. Although Javanese coffee is not as strong as Sumatran and Sulawesi coffee in terms of taste and aroma, but it still has its own connoisseurs because of the thin aroma of spices that are inspired. Even so, Javanese coffee is still in demand because according to some experts, not all indonesian coffees are able to produce coffee that has a ‘spice’ flavor.

Source : coffeeland, ottencoffee

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