Do not claim to be connoisseurs of coffee if you do not know the types of coffee and presentation, and what pick good coffee, fresh coffee aroma, or the way they are presented. Here are tips:
1. Coffee arabica
Coffee from Brazil and Ethiopia have over 70 percent of the world coffee market. Arabica coffee has many varieties, depending on the country, the climate, and the land where coffee is grown. You can find mandailing coffee, Columbian, brasilia, Toraja, and so forth. Arabica coffee between one and the other had a difference in taste.
The following characteristics of arabica coffee:
* The aroma of fragrant odor like flowers and fruit mixture. Living in an area that is cool and cool.
* Have a sour taste that is not owned by robusta.
* Have a strong sense of the body or when sipped in the mouth.
* Arabica coffee flavor is mild or subtle.
* Arabica coffee is also famous for bitter.
* It costs about Rp 32,000 per kg.
2. Coffee Robusta
Control 30 percent of the world market. This coffee spread beyond Colombia, such as in Indonesia and the Philippines. Just like arabica, soil conditions, climate, and coffee packaging process will be different for each country and produce a feeling that a bit much too different.
The characteristics of robusta coffee:
* Have a taste more like chocolate.
* The smell produced a distinctive and sweet.
* The color varies according to the way of processing.
* It has a rougher texture than Arabica.
* It costs about Rp 18,000 per kg.
3. Coffee ekselsa, racemosa, and Liberica (african coffee)
Is a kind of coffee that sits between arabica and robusta. Coffee is currently still in the development stage.
4. Kopi Luwak
A coffee comes from Arabica or Robusta coffee beans are eaten by civet. Luwak coffee will swallow fruit (red) and process it with enzymes in the stomach. Seeds of the coffee fruit was then wasted with feces. This is called coffee beans civet. We are still researching enzymes in the stomach civet coffee is so much more savory. Luwak coffee becomes more special because Luwak coffee berries that 90 percent mature. He did not see color, but using a sharp sense of smell and are always looking for coffee at night. In the coffee trees, only 1-2 eggs edible fruit. By doing so, taken by civet coffee is coffee with the highest maturity value, which would greatly affect the taste of coffee later.
Whatever type of coffee there, the process of sorting to packaging is very influential on the taste of coffee. For example, coffee mixed with soil, leaves, twigs and other objects are carried on when picking and drying the coffee will affect the taste of coffee.
Assessing good coffee can not just of the physical because, if good physical but sometimes perforated or when drying exposed to rain, then it will make the aroma and taste of coffee declined.
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