Java has a unique place in Indonesian coffee. Coffee cultivation in Java began as early as the Dutch colonial period, until the 1920s Java coffee is recognized as a world-recognized boutique coffee, unique wet processing methods, as well as unique Java Tibica coffee, volcanic ash landforms formed by the IJEN volcano, excellent altitude of more than 4500 feet, a long history of professional large coffee plantations, these factors make Java coffee outstanding quality.
Java-Pancoer
Producing country: Indonesia
Level: none
Planting area: East Java
Label: Pancoer Village
Treatment method: wet treatment
Appearance: 2 ddeband 300 grgr 17-18SCR
Variety: Java Tibica
Note: a large amount of oil, delicious bitter sweet chocolate flavor, low acidity and nutty aftertaste are all the characteristics of this coffee. This is an excellent Java coffee with a simple and clear taste and an excellent aftertaste.
Dry aroma (1-5): 3
Wet aroma (1-5): 3.4
Acidity (brightness) (1-10): 7.8
Taste (layered) (1-10): 8.6
Palate (alcohol thickness) (1-5): 4.5
Aftertaste (residue) (1-10): 8.6
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 86.1
Strength / main attributes: medium strength / fresh tobacco, soil, medicinal materials, rich in oil and fat
Recommended baking degree: full city
Contrast: Java coffee is different from other Indonesian semi-washed coffee, it has higher acidity and is more similar to East Timor or Papua New Guinea coffee
