Java coffee: Difference between revisions
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#REDIRECT [[Coffee production in Indonesia#Java]] |
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{{refimprove|date=February 2013}} |
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[[File:Javanese Kopi Tubruk.jpg|thumb|right|A cup of Java coffee, locally known as ''kopi tubruk'', served in [[Solo, Central Java]].]] |
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'''Java coffee''' refers to [[coffee bean]]s produced in the Indonesian island of [[Java]]. The Indonesian phrase ''Kopi Jawa'' refers not only to the origin of the coffee, but also to the style of a strong, black, and very sweet coffee. |
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In some countries "Java" can refer to coffee in general. |
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== History == |
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The Dutch began cultivation of coffee trees on Java (part of the [[Dutch East Indies]]) in the 17th century; Java has exported coffee globally{{cn|date=January 2015}} since. Agricultural systems in Java have changed considerably over time. A [[rust (fungus) | rust]] plague in the late 1880s killed off much of the plantation stocks in the [[Sukabumi Regency | Sukabumi]] area before spreading to Central Java and parts of East Java. The Dutch responded by replacing the [[Coffea arabica|Arabica]] firstly with [[Coffea liberica|Liberica]] (a tough, but somewhat unpalatable{{cn|date=January 2015}} coffee) and later with [[Coffea canephora|Robusta]]. {{As of | 2015}} 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.<noinclude><ref>Dictionary Reference: [http://dictionary.reference.com/search?q=java java]. Accessed on 28 October 2005</ref></noinclude> |
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== Production == |
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Java's [[Coffea arabica|Arabica]] coffee production is centered on the [[Ijen]] Plateau, at the eastern end of [[Java]], at an altitude of more than 1,400 meters. The coffee is primarily grown on large estates built by the Dutch in the 18th century. The five largest are Blawan (also spelled Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas and Tugosari, covering in all more than 4,000 hectares <noinclude><ref>[[Specialty Coffee Association of Indonesia]] (2008): [http://www.sca-indo.org/arabica-regions/index.cfm?rid=1]. Retrieved 8 August 2008</ref></noinclude> |
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These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off, using the wet process. This results in coffee with good, heavy body and a sweet overall impression. They are sometimes rustic in their flavor profiles, but display a lasting finish. At their best, they are smooth and supple and sometimes have a delicate herbaceous note in the aftertaste. |
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Some estates age a portion of their coffee for up to three years. During this time, the coffee is "monsooned", by exposing it to warm, moist air during the rainy season. As they age, the beans turn from green to light brown, and the flavor gains strength while losing acidity. These aged coffees are called Old Government, Old Brown or Old Java. |
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== Blending == |
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Java coffee is prized as one component in the traditional "Mocha Java" blend, which pairs coffee from Yemen and Java. |
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== See also == |
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{{portal|Indonesia|Coffee}} |
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* [[Koppisetti srinivas]] |
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* [[List of Indonesian beverages]] |
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== References == |
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{{reflist}} |
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== External links == |
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* [http://www.roastmagazine.com/resources/NavOrigins/NavOrig10_3_MayJun.pdf Navigating Origins—Java, by Mark McKee, roast magazine, May/June 2010] |
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{{Coffee}} |
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{{Coffee production}} |
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{{Use dmy dates|date=July 2012}} |
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[[Category:Coffee varieties]] |
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[[Category:Indonesian beverages]] |
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[[Category:Hot beverages]] |
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[[Category:Coffee beverages]] |
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[[Category:Coffee production]] |
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Revision as of 12:28, 13 August 2016
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