Indonesia is the 4th largest coffee producer in the world after Brazil, Columbia and Cuba.
With total exports of 300,000 tons last year, 75,000 tons of which are coffee Arabica. In general, coffee from Indonesia has a full body and acidity are relatively low. Each region is known as cupping his distinctive profile, although in one foot area can still be found diversity.
Java Coffee
Java coffee is a coffee produced on the island of Java. In the United States the term "Java" by itself is, in general, slang for coffee. The Indonesian phrase Kopi Jawa refers not only to the origin of the coffee, but is used to distinguish the strong, black, very sweet coffee, with powdered grains in the drink, from other forms of the drink.
Java coffee is a coffee produced on the island of Java. In the United States the term "Java" by itself is, in general, slang for coffee. The Indonesian phrase Kopi Jawa refers not only to the origin of the coffee, but is used to distinguish the strong, black, very sweet coffee, with powdered grains in the drink, from other forms of the drink.
The Dutch began cultivation of coffee trees on Java (part of the Dutch East Indies) in the 17th century and it has been exported globally since. The coffee agricultural systems found on Java have changed considerably over time. A rust plague in the late 1880s killed off much of the plantation stocks in Sukabumi, before spreading to Central Java and parts of East Java. The Dutch responded by replacing the Arabica firstly with Liberica (a tough, but somewhat unpalatable coffee) and later with Robusta. Today Java's old colonial era plantations provide just a fraction of the coffee grown on the island, although it is primarily the higher valued Arabica variety.
Java’s Arabica coffee production is centered on the Ijen Plateau, at the eastern end of Java, at an altitude of more than 1,400 meters. The coffee is primarily grown on large estates that were built by the Dutch in the 18th century. The five largest estates are Blawan (also spelled Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas and Tugosari, and they cover more than 4,000 hectares.
Java’s Arabica coffee production is centered on the Ijen Plateau, at the eastern end of Java, at an altitude of more than 1,400 meters. The coffee is primarily grown on large estates that were built by the Dutch in the 18th century. The five largest estates are Blawan (also spelled Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas and Tugosari, and they cover more than 4,000 hectares.
These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off, using the wet process. This results in coffee with good, heavy body and a sweet overall impression. They are sometimes rustic in their flavor profiles, but display a lasting finish. At their best, they are smooth and supple and sometimes have a subtle herbaceous note in the aftertaste.
This coffee is prized as one component in the traditional "Mocha Java" blend, which pairs coffee from Yemen and Java. Some estates age a portion of their coffee for up to three years. During this time, the coffee is "monsooned", by exposing it to warm, moist air during the rainy season. As they age, the beans turn from green to light brown, and the flavor gains strength while losing acidity. These aged coffees are called Old Government, Old Brown or Old Java.
Java is also a source of kopi luwak, renowned as the most expensive coffee in the world. On Java, this variety is produced by feeding captive palm civets with ripe coffee cherries. The digestive tract of the civet removes the mucilage from the coffee beans.
This coffee is prized as one component in the traditional "Mocha Java" blend, which pairs coffee from Yemen and Java. Some estates age a portion of their coffee for up to three years. During this time, the coffee is "monsooned", by exposing it to warm, moist air during the rainy season. As they age, the beans turn from green to light brown, and the flavor gains strength while losing acidity. These aged coffees are called Old Government, Old Brown or Old Java.
Java is also a source of kopi luwak, renowned as the most expensive coffee in the world. On Java, this variety is produced by feeding captive palm civets with ripe coffee cherries. The digestive tract of the civet removes the mucilage from the coffee beans.
Kopi LuwakKopi Luwak is coffee that has been selected and eaten by the mongoose (Paradoxorus hermaproditus) also known as badgers, weasels and rase in some areas. Civet coffee to choose fruit that has an optimum level of maturity based on taste and smell and eat it by peeling the outer skin with his mouth, then swallow the mucus as well as seeds.
Coffee beans are still encased in a hard cuticle (skin horn / parchment) is not destroyed in the digestive tract mongoose mongoose as a simple system so that when out with the feces of coffee beans is still intact leather wrapped horn.
At the time the seeds are in the digestive system mongoose, occurs naturally during the fermentation process for about 10 hours. Prof. Massiomo Marcone of Guelpg University, Canada, said fermentation in the digestive civet coffee because it increases the quality of gentleness in addition to the optimal fermentation temperature of 24-260 Celsius is also aided by enzymes and bacteria in the digestive mongoose. Civet coffee protein content is lower than regular coffee because protein turnover through more optimal fermentation. These proteins act as constituting a bitter taste in coffee during roasting so that the civet coffee is not as bitter as regular coffee because of low protein content. The evaporated components were different between civet coffee and regular coffee. Proven civet coffee aroma and flavor is very distinctive. The process of fermentation by mongoose is not uncommon to make some people reluctant to consume them in disgust or fear. Yet according to Massimo, the contents of the bacteria on Luwak coffee which has been on the oven is lower than regular coffee with the process.
Tea has become a part of the way of life in Indonesia for more than 200 years. Netherlands established the tea trade in Indonesia in the 1700s. The industry suffered a setback after the World War 2. In 1984, Indonesia's tea industry was revived after decades of isolation. After much effort and investment, tea exports from Indonesia began to make their presence felt in the tea market. Since then, constant improvement and modernization of tea production and replanting old plantations continue to be improved to this day. Indonesian tea differs from tea-producing countries with respect to location, soil and climate where the tea plantations are found. There teas grown in the highlands where volcanic soil and tropical climate that is very dominating. The main products are black tea and about 80% of production exported. Indonesian tea is mild and delicious and most are sold for blending purposes as this would be an excellent financial benefits through foreign exchange for the country. In recent years even become possible to buy Indonesian tea as a special tea.
Including the tea plant Camellia genus has about 82 species, mainly distributed in Southeast Asia at the latitude 30 ° north and south of the equator.
Indonesia is generally more healthful tea, because Indonesian tea varieties are almost entirely Assamica, while China and Japan are Sinensis. According to the Research Center for Tea and Quinine (PPTK) Gambung Dadan Rohdiana in Bandung, say, Indonesia tea is not less qualified than other countries such as Japan or China.
Catechin levels in varieties assamica higher than sinensis. Content in tea catechins was beneficial to health. Catechin is also a highly effective antioxidant to neutralize free radicals in the body.
Author of "Tea Beverage World Nations", Prawoto Indarto said, the levels of Indonesian tea catechins better than other countries. Indonesia orthodox black tea for example, had higher levels of catechins 8.24 percent dry weight, green tea exports 11.6 percent, 9.28 percent and fragrant tea.
Meanwhile, 5.06 percent of Japanese Sencha tea, Oolong tea and fragrant Chinese tea respectively 6.73 and 7.47 percent and 7.39 percent of Ceylon black tea. The number of specialty tea shop which is much less than coffee could be an indication of the tea is still considered inferior. Most of the existing tea shop that also provides product imports.