Kopi asal Indonesia telah diakui kenikmatannya oleh dunia. Dari Aceh sampai Papua, setidaknya ada 12 daerah yang menghasilkan kopi yang dinilai sebagai kelas premium.
Beda daerah penghasilnya, beda pula karakteristiknya. Masing-masing daerah produksi kopi di Indonesia memiliki karakteristik unik seperti rasa yang mirip cokelat, jeruk, atau rempah-rempah.
Oleh karena itu biji kopi Indonesia sangat terkenal keunikannya di kalangan peminum kopi specialty.
Biasanya karakteristik kopi dibedakan atas body (kekentalan), flavor (rasa), dan tingkat keasaman (acidity).
Tingkat acidity (keasaman di lidah) berbanding terbalik dengan body (kekentalan di mulut) kopi. Ada yang menggemari kopi pekat, adapula yang lebih senang minum kopi ringan.
Faktur-faktur ras ini ditentukan oleh faktor alam seperti jenis tanah, tinggi tanah dari permukaan laut, varietas kopi, serta faktor manusia seperti metode processing dan lama penyimpanan. Yuk kenali karakteristik kopi Indonesia!
Aceh Gayo
Jenis : Arabika
Body : full
Flavor : earthy, spicy
Acidity : mild atau sedang
Asal : Aceh
Mandheling
Jenis : Arabika
Body : full
Flavor : earthy, tembakau, kuat
Acidity : low
Asal : Sumatera Utara
Sidikalang
Jenis : Arabika
Body : full
Flavor : kuat, cokelat, karamel, herbal atau rempah, clean
Acidity : low
Asal : Sumatera Utara
Lintong
Jenis : Arabika
Body : full
Flavor : kacang, herbal atau rempah, spicy
Acidity : mild
Asal : Sumatera Utara
Lampung
Jenis : robusta
Body : full
Flavor : earthy, tembakau
Acidity : low
Asal : Lampung
Malabar Estate
Jenis : Arabika
Body : medium
Flavor : cokelat, kacang, herbal
Acidity : mild
Asal : Jawa
Bali Kintamani
Jenis : Arabika
Body : light
Flavor : jeruk, kacang
Acidity : medium
Asal : Bali
Flores
Jenis : Arabika
Body : full
Flavor : cokelat, spicy, tembakau, kuat, citrus, bunga, kayu
Acidity : tinggi
Asal : Nusa Tenggara Timur – Flores
Toraja Kalosi (Celebes)
Jenis : arabika
Body : medium
Flavor : cokelat, karamel, herbal
Acidity : medium
Asal : Sulawesi Selatan
Papua Wamena
Jenis : Arabika
Body : medium
Flavor : buah, balance, clean
Acidity : mild
Asal : Papua
Coffee from Indonesia has been recognized by the world's pleasures. From Aceh to Papua, at least there are 12 areas that produce coffee that is rated as premium.Different from the producing regions, also different characteristics. Each region of coffee production in Indonesia has unique characteristics such as taste like chocolate, citrus, or spices.Therefore, it is very well-known Indonesian coffee beans uniqueness among specialty coffee drinkers.Usually coffee characteristics distinguished body (viscosity), flavor (taste), and acidity (acidity).The level of acidity (acidity on the tongue) is inversely proportional to body (viscosity in the mouth) of coffee. Some are fond of black coffee, those who prefer to drink coffee light.
Invoices this race is determined by natural factors such as soil type, soil height above sea level, varieties of coffee, as well as human factors such as the old method of processing and storage. Let's identify the characteristics of Indonesian coffee!Aceh Gayo
Type: Arabica Body:
Full Flavor: earthy, spicy
Acidity: mild or moderate
Origin: Aceh
Mandheling
Type: Arabica
Body: full
Flavor: earthy, tobacco, strong
Acidity: Low
Origin: North Sumatra
SidikalangType: Arabica
Body: fullFlavor: Strong, chocolate, caramel, herbs or spices, clean
