Aromanis Honey processed coffee beans in Java Indonesia

Introduction to Aromanis Honey processed coffee beans in West Java, Indonesia:

Sumatra and West Java are specialty coffee-producing regions in Indonesia: When it comes to Indonesia’s specialty coffee-producing regions, the one that comes to mind is Sumatra. In addition to Mandheling from Sumatra, the Indonesian coffee beans on the shelves also include coffee beans from West Java, another specialty coffee producing area. This coffee bean is completely different from the Indonesian coffee flavor that many people have in mind. It does not have the mellow coffee flavor of herbs and spices. Instead, it has more of a soft tropical fruit acidity. In this article, let’s talk about this coffee from western Indonesia. Javanese coffee beans.

Product name: Aromanis coffee in West Java, Indonesia
Production area: Tegula Mountain, West Java
Altitude: 1400-1600m
Variety: S795 Jember
Coffee processing methods: Sun-dried honey processed coffee treatment

1. Coffee producing area:

West Java is a first-level administrative region in Indonesia. Located in the western part of Java Island, it is bounded by the Java Sea to the north and the Indian Ocean to the south. It includes offshore islands and covers an area of 46,300 square kilometers. The climate type of Java is a tropical rain forest climate, which is hot and humid all year round. The plains along the northern coast are warmest, while the mountains are much cooler. High humidity often creates a debilitating climate. The northwest monsoon period is from November to March of the following year, with rainy and cloudy weather; the southeast monsoon period is from April to October, with more sunny days and less rainfall. The average annual rainfall in Jakarta is about 1,760 millimeters (69 inches). The average daily maximum temperature in Jakarta is 30℃ (86℉) and the minimum is 23℃ (74℉). In the highlands of Tosari (1,735 meters (5,692 feet) above sea level), the average temperature is 22-8℃ (72-47℉). Java's soil is very fertile because volcanic ash periodically fertilizes the land.

Java occupies an extremely important position in the history of coffee. Unlike most other Indonesian coffees, which are grown on very small farms for primary processing, Javanese Arabica coffee is grown on large farms or plantations, most of which are run by the government. It is a water-washed treatment using modern methods. The variety belongs to S795, known locally as Jember, and is artificially cultivated. Qianjie chooses to put this coffee bean on its shelves because this bean can express the delicate aroma of the Java production area, with relatively soft acidity, delicate taste and good balance. The aroma and acidity of Javanese coffee are superior to those of Sumatra and Sulawesi.

2. Java coffee bean varieties:

The body color of S795 beans is blue-green, and its natural variation of the native tree species comes from S288. Originally, S288 was an excellent hybrid variety bred in India in 1946. The predecessor of S288 was derived from the bloodline S288 (first generation) and Typica, and was named S26 because The first-generation beans of S288 are a cross between Arabica and Liberica, and always have the earthy flavor of Liberica. Indian botanists then used the Kent variety, which was a mixture of the first-generation S288 and Typica, and the second-generation S288 to become the current S795.

The S795 planted in West Java was introduced from India by the Jember Coffee Research Center in East Java and given to Javanese farmers to plant. Therefore, local farmers in Java also directly call S795 Jember.

3. Coffee bean processing method - Honey processing

Honey processing is a relatively complex, time-consuming and difficult processing method. The first step is to select high-quality fruits, and then peel off the pulp to leave the endocarp, which is the core of honey processing. The endocarp is rich in sugar and sourness. During the sun-drying process, the sweetness and sourness will slowly penetrate into the coffee beans. The second step is sun drying, which is also the most important condition for producing high-quality coffee beans. The honey processing method allows the coffee to retain the cleanliness of the washed process. Although the brightness of the coffee is reduced, the sweetness and caramel taste are increased. According to the different degrees of honey processing, honey-processed coffee is divided into yellow honey processing, red honey processing and black honey processing.

It is believed that the honey-processed coffee beans have a better flavor, with a balanced sourness and sweetness. In addition, because of the sun-drying method, the aroma of the coffee beans themselves will be amplified and the flavor will be richer.

4. How to roast West Java coffee beans?
It was noticed that the density of West Java green beans is high, so they must be particularly careful when adjusting the heat, and they must highlight the fruit flavor and sweetness. Using medium roasting can fully express the uniqueness of the green beans. After 1 minute, The initial firepower will be relatively high, and the firepower will be adjusted early in the early stages of dehydration to make the taste and aroma of the coffee uniform.

5. Production area introduction:
The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, among which the "Mandheling" produced in Sumatra is the most famous. Mandheling is also known as "Sumatra coffee". Most of the coffee produced in North Sumatra is Gayo. The ateng variety is the main type. Tawar Lake in the north can be called Aceh coffee or Tawar lake coffee. Lintong and Lintong in South Sumatra The area around Toba lake can be called Mandheling. , the Lindong area is the Mandheling production area, and the best Mandheling varieties are four varieties: Sidikalang, Bergendar, Siborong borong and Telok Sanggul.

6. Brewing recommendations for Aromanis Honey processed coffee beans in West Java, Indonesia:

Recommended cooking method: Hand brewing
A: Filter cup: KONO filter cup
B: Water temperature: 88-89°C
C: Powder amount: 15 grams
D: Powder to water ratio: 1:15
E: Grinding degree: Medium grinding (No. 20 standard sieve pass rate 75%)

Brewing Technique & Segmented extraction:
A: Use 30 grams of water to steam for 30 seconds.
B: Use a small flow of water to circle and inject water to 125 grams for segmentation.
C: When the water level drops and is about to expose the powder bed, continue to inject water to 225 grams and stop injecting water. All the water to be injected will pass through.
D: Finish the extraction after the powder layer is formed. (Start timing by steaming) The extraction time is 2'00"-2'15".

7. Coffee cupping:

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