Indonesian and Asian coffees are mostly coffea canephora, with only around 25% coming from the coffea Arabica plant. Asia-Pacific’s tropical and subtropical climate is obviously an ideal one for creating perfect coffee-growing conditions, which is why coffees from Asia and Indonesia are amongst the most popular gourmet coffees in the world. They are generally very low in acidity and notably full-bodied, with distinctive aromatic flavours and mellow, earthy tones. Because of their strong body combined with low acidity, they are perfect for blending with coffees from the Americas and Africa, which have higher acidity. They are also highly sought after for speciality and gourmet coffees. Here is a guide to the characteristics of coffees from Asia and Indonesia.
Celebes coffee: Celebes is an Indonesian island, whose best known coffee is Kalosi. This is a remarkably syrupy and full-bodied coffee, which is sharply acidic and contains those typical Indonesian earthy tones. Another excellent Celebes coffee is Toraja, which is a rich coffee similar to Sumatra coffee in its vibrant and yet low-key acidity, but with the acidity being perhaps more highly toned, and the body of the coffee being lighter. This Indonesian island produces Celebes Kalosi coffee beans, which are almost syrupy, full-bodied, and sharply acidic.
Chinese coffee: Perhaps quite similar to Columbian coffee, China’s Yunnan coffee contains a distinctive rich taste and strong aroma. Chinese coffees are slightly sweet, with fruity and floral flavours, and are generally full-bodied and mildly acidic.
Indian coffee: After Indonesia, India is the largest producer of coffee in the Asia/Indonesia region. India coffee is one of the world’s most unique coffees, and is famous for its spicy flavours. A coffee from India will have strongly evident hints of various spices, including cardamom, cloves, pepper and nutmeg. For mildly acidic and full-bodied Indian coffee, try Mysore coffee, while Malabar coffee offers a rich yet extremely delicate beverage. Another unique Indian coffee is “monsoon coffee” - where the beans are given exposure to monsoon winds, which reduces acidity levels and results in a much sweeter taste.
Java Coffee: One of the most famous coffee-producing regions in the world, the name “Java” has actually become synonymous with coffee itself. Java coffee is wet processed and has a very clean flavour – much more so than Sumatra coffee, for example. Java coffee beans are slightly acidic and very heavy in body, and the coffee contains hints of spices in its flavour. It is very often blended with Mokka coffee to make “Mocha Java”, a world-famous blend – not chocolate, but simply the name of the region!
New Guinea coffee: Wet processed and organically grown, New Guinea coffees are generally categorised as “wild coffee”. They tend to have fewer of the typically Indonesian earthy tones, and are instead often more fruity in flavour. This sets them apart from coffees produced by the other regions of Indonesia, and gives them their own distinctive qualities for which they are renowned. Light-bodied but rich in flavour, New Guinea coffee are often highly aromatic and low in acidity.
Sumatra coffee: Probably the most well-known of the Indonesian coffee, Sumatra has been producing its mostly wet-processed coffee since the 1700s. Unusually, there is very little variation between the coffees that are produced in the different regions of Sumatra, so it’s relatively easy to identify a Sumatra coffee. The coffee is mellow-tasting and rich, with spicy undertones and a full body that can be almost syrupy. It is low in acidity. It is usual for Sumatras coffee beans to be dark roasted, with the best flavours emerging in a medium-dark roast – this brings out nutty flavours and aromas.
Timor coffee: Located between Australia and Sulawesi, Timor is a small island whose most important economy is coffee production. The coffee produced in Timor is more often than not organically grown and wet processed, and it is typical of a good Indonesian coffee. The coffee is full-bodied with a mild acidity, and distinctive undertones of spices like cinnamon give it a hint of sweetness. The Indonesian earthiness is very apparent in Timor coffee, as is the familiar rich texture and aroma.
|
|
|
|
|
 |
{ 1 trackback }