JAKARTA, KOMPAS.com – Indonesian coffee is known for its quality taste and aroma that captivates the tongue.
Indonesia has repeatedly been among the largest coffee producers in the world, after Brazil and Vietnam.
Apart from the large quantity of coffee from the islands of Sumatra and Java, the quality of Indonesian raw coffee beans can also be compared.
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Hernando Santoso, Co-Founder of Tsukuma Coffee Bar & Izakaya said that the Eastern region of Indonesia produces delicious coffee. nutty and chocolate.
“In Western Indonesia, it’s more like fruitylike Aceh Gayo, Kerinci coffee,” said Hernando when met Kompas.com at Tsukuma Coffee Bar & Izakaya, Bandung, Friday (7/7/2023), in the news Kompas.com.
In line with this statement, Muhammad Aga, Coffee Master Tomoro, also conveyed similar reasons regarding the different tastes of Indonesian coffee.
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“Interestingly, because coffee beans grow at different heights, Indonesia has the most diverse coffee in terms of taste. From Aceh to Papua, the characteristics are different,” explained Aga when met Kompas.com after the Tomoro Celtic Cloud Series press conference, Tuesday (29/10/2024).
Muhammad Aga, Tomoro Coffee Master when met by Kompas.com after the Celtic Cloud Series Tomoro press conference.The reason is that the conditions of the soil and plants around the coffee plantations in each region are definitely different and affect the taste of Indonesian coffee.
Hernando also said that coffee plantations in Eastern Indonesia are generally surrounded by clove and cocoa plants so that the minerals in these plants are also absorbed by the coffee plants.
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“This coffee has an absorbent nature, the minerals enter the plant so that coffee beans are produced from the absorbed sediment,” said Hernando.
Post-harvest affects the taste of coffee
After harvesting, differences in post-harvest coffee processes also influence different flavors.
Aga said, there are at least three post-harvest processes for coffee berries, namely wash, full wash and natural.
The process of roasting coffee beans at Beragam Kopi Indonesia, South Tangerang, Saturday (22/6/2024). “So from the coffee being peeled, to fermentation, until it becomes coffee that is ready to be roasted, there are a lot of stages,” said Aga.
Coffee processed using natural methods generally tastes sour and sweet, while full wash produces quite complex coffee flavors.
Next, the roasted coffee beans (roasting) also consists of options light, medium, And dark by level roasting-his.
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“Coffee processed with light roast it’s usually more like fruitysour, on dark roast “It’s more bitter,” he said.
The coffee is processed using the medium roast method roast produces a coffee taste that is suitable for processing with an espresso machine or manual brewing.
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