Nish Filter Coffee Indonesia Java 3 x 1000 gr
Nish Filter Coffee Indonesia Java 3 x 1000 gr
The history of coffee in Indonesia dates back to 1699, when Arabica coffee arrived on the shores of Java. Today, the name of the island is almost always associated with coffee. Although most of the production in the region throughout history has been Robusta Coffee, farms and exporters in Indonesia have received demand for Arabica from around the world and have tried to direct Arabica demand to Robusta Coffee as much as possible. Java now produces very high-quality specialty coffees and grows top-quality coffee beans for export on the state-owned Blawan farm.
Almost all Arabica coffee in Java is produced in 5 large state-owned farms. These farms, all located at approximately 1300 meters on the Ijen Plateau; Blawan (Belawan, Blauan), Jampit (Djampit), Pancoer (Pancur), Kayumas and Tugosari farms. These farms were established more than 100 years ago, when the country was still a Dutch colony. With Indonesia's independence after the First World War, the government established a unit called PTP and began to revive and manage large Arabica plantations. 85% of Java's total coffee production occurs on these farms. Blawan farm alone produces 1500 tons of green coffee annually.
Coffees from nationalized PTP farms (especially from Blawan and Jampit farms) are grown at higher altitudes and acquire unique properties thanks to the microclimate, rich volcanic soil, and processing method. Java grown on PTP farms, including this coffee from Blawan, has a feature that is rare in Indonesia; These coffees are fully washed. The result is a perfect, full-bodied coffee…
This pleasantly flavored and full-bodied coffee, with notes of elderflower and black currant, is a good option for espresso as well as giving good results in filter coffees.
Brewing Methods
filter coffee machine
Chemex
V-60
aeropress
wood neck
french press
Kernel ID
Origin: Java, Indonesia
Region: Bondowoso, Ijen Plateau
Bean Type: Mix of Arabica Typica and Catimor
Altitude: 1100 - 1500 m
Process: Natural
Harvest: December-January
Body: Smooth
Acidity: High
Drinking Hardness: Soft Full-bodied, floral and winey finish.
Flavor: Caramel
Tasting Notes: Light florals, creamy, milk chocolate base
Drink: Creamy taste of a mouthful of coffee, sharp acidity and winey finish.