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Java Kaffee Indonesien Blawan A/WP-1Kaffee aus Indonesien, speziell ausgewogen-runder Java Kaffee ist wegen seiner wunderbaren Vollmundigkeit besonders beliebt und wird daher sehr gern. Säurearm, kräftig, schokoladig - Java Kaffee von den Blawan-Plantagen hat das typische Aroma der Kaffees dieser Insel. Unbedingt probieren! Arabica-Kaffee [aˈraːbikakaˌfeː] (Coffea arabica), auch Bergkaffee oder Javakaffee genannt, ist die wirtschaftlich bedeutendste Pflanzenart aus der Gattung.
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It was derived from the name of the Mandailing people, who produce coffee in the Tapanuli region of Sumatra. Mandheling coffee comes from Northern Sumatra, as well as Aceh.
This large lake is one of the deepest in the world, at meters. The coffee production area is a high plateau, known for its diversity of tree fern species.
This area produces 15, to 18, tons of arabica per year. A neighbouring region, called Sidikalang , also produces arabica coffee.
Gayo is a region on the hillsides surrounding the town of Takengon and Lake Laut Tawar , at the northern tip of Sumatra, in the region of Aceh.
The altitude in the production area averages between 1, and 1, meters. The coffee is grown by smallholders under shade trees.
Coffee from this region is generally processed at farm-level, using traditional wet methods. Due to the giling basah processing, Gayo Mountain coffee is described as higher toned and lighter bodied than Lintong and Mandheling coffees from further east in Sumatra.
The Indonesian island of Sulawesi , formerly called the Celebes, lies to the east of Borneo island. The primary region for high altitude Arabica production covers the Toraja highlands, and the district of Enrekang to its south, where coffee is commonly traded through the town of Kalosi , which is a well-known brand of specialty coffee.
The regions of Mamasa to the west of Toraja and Gowa further to the south near Makassar , also produce Arabica, although they are less well known.
Sulawesi coffees are clean and sound in the cup. They generally display nutty or warm spice notes, like cinnamon or cardamom. Hints of black pepper are sometimes found.
Their sweetness, as with most Indonesian coffees, is closely related to the body of the coffee. The after-taste coats the palate on the finish and is smooth and soft.
This respect for tradition is also found in way that small-holders process their coffee. Sulawesi farmers use a unique process called "giling basah" wet hulling.
West Java was the region where the earliest coffee plantations were established by the VOC. The Dutch began cultivation and exportation of coffee trees on Java part of the Dutch East Indies in the 17th century.
Agricultural systems in Java have changed considerably over time. A rust plague in the late s killed off much of the plantation stocks in the Sukabumi area 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 [ citation needed ] coffee and later with Robusta.
As of [update] Java's old colonial-era plantations provide just a fraction of the coffee grown on the island; they produce primarily the higher-valued Arabica variety.
The Paniis coffee planters cooperation in Sumedang can produce 15 tonnes, 2. 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, hectares.
These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off, using the wet process, with rigorous quality control.
This results in coffee with good, heavy body and a sweet overall impression. They are sometimes rustic in their flavour profiles, but display a lasting finish.
At their best, they are smooth and supple and sometimes have a subtle herbaceous note in the after-taste. This coffee is prized as one component in the traditional " Mocha Java" blend, which pairs coffee from Yemen and Java.
Certain estates age a portion of their coffee for up to five years, normally in large burlap sacks, which are regularly aired, dusted, and flipped.
As they age, the beans turn from green to light brown, and their flavour gains strength while losing acidity. Aged coffees can display flavours ranging from cedar to spices such as cinnamon or clove, and often develop a thick, almost syrupy body.
The highland region of Kintamani , between the volcanoes of Batukaru and Agung, is the main coffee-growing area on Bali.
Many coffee farmers on Bali are members of a traditional farming system called Subak Abian, which is based on the Hindu philosophy of " Tri Hita Karana ".
According to this philosophy, the three causes of happiness are good relations with God, other people and the environment. This philosophy, specifically 'happiness with the environment' favors the production of organic coffee, or at least the use of organic fertilizers and the lack of use of agrochemicals.
The Subak Abian system is ideally suited to the production of fair trade coffee production because the Subak organizes smallholders, which is often a requirement of fair trade certification.
Issued in ,  the G. It also serves as a marketing tool to differentiate Kintamani coffee from coffees produced in other regions.
Our menu. Festive Hampers Going for 2,, 2, and 3, shillings depending on the Java items you choose. Festive Cups Get your favourite hot beverages in our brand new festive cups.
Kiddy Minty Chocolate Treat the kiddies to this sweet festive treat across all stores. Pina Colada Cake Sweet combination of pineapple and coconut that melts in your mouth.
And as coffee continued to be traded around the world, the word became more generic as another synonym for coffee. Think of calling coffee java like referring to wine by its region.
Coffee may have many nicknames with a bit of their own history to unravel, but whatever you call it, it will always taste pretty damn good.
Why Is Coffee Called Java? By Amy Schulman Updated February 13,