Kamis, 05 Juni 2014
cara menyimpan kopi
Menyimpan kopi
Beli dalam bentuk biji. Para ahli dan penikmat kopi setuju, satu-satunya cara untuk mempersiapkan secangkir kopi yang layak adalah membeli biji kopinya dan menggilingnya sebelum dibuat sebagai minuman. Oksigen menyebabkan kopi kehilangan rasa, dan kopi memiliki permukaan yang lebih luas untuk kontak dengan oksigen.
Beli dalam jumlah yang cukup. Seperti kebanyakan hal yang kita konsumsi, demikian juga dengan kopi, kopi segar adalah yang terbaik. Direkomendasikan untuk membeli kopi yang hanya digunakan dalam seminggu atau dua minggu, atau maksimal satu bulan. Jika tidak menyeduh kopi secara teratur, jangan membeli satu kilogram dan berharap masih enak dua bulan kemudian.
Jaga agar tetap kering, dingin, dan kedap udara. Kopi memiliki empat musuh: udara, kelembaban, panas, dan cahaya. Untuk melindungi biji kopi, bukalah dari kemasannya dan simpan dalam wadah yang kedap udara dan buram, jauhkan dari panas dan kelembaban.
Bekukan jangka panjang sampai satu bulan. Jika membeli kopi yang akan digunakan dalam beberapa minggu, pisahkan kelebihannya ke dalam kantong freezer kecil dan kedap udara. Simpan dalam lemari pendingin tidak lebih dari sebulan.
Selasa, 27 Mei 2014
kopi vulkanik merapi
YOGYA - Anda coffee lovers dan ingin menikmati seduhan kopi beraroma vulkanik sambil melihat pemandangan Gunung Merapi ? Ini dia salah satu tempat yang wajib dikunjungi. Namanya gendon warung Kopi , warung kopi tradisional yang menyajikan kopi hasil petani kopi lereng Gunung Merapi.
Pemiliknya adalah mas Yuniarto (27) yang juga seorang pengusaha asal Kampung Sembuhan, Desa Sendang mulyo, Minggir, Sleman Yogyakarta. Di desa inilah warung ini ada, jaraknya sekitar 7 kilometer dari puncak Merapi.
Malam ini Senin (10/2/2014) Kami menjajal kopi merapi seduhan Mas Yuniarto di warung sederhana yang letaknya sekitar 500 meter dari Jembatan Ngapak kali progo. Secangkir kopi arabica yang habis disangrai langsung disajikan panas.
Di Hawa dingin pinggir sungai progo melengkapi ngopi malam hari di warung ini. Ditemani keripik jamur tiram dan lele bakar, tak terasa obrolan sejarah Kopi Merapi dengan Mas Yuniato menghabiskan secangkir kopi arabica yang dibanderol Rp
7 ribu.
"Kalau malam minggu kadang pelanggan harus antri. Jadi buka sampai hampir pagi. Kalau hari biasa, buka dari jam 5 sore tutup jam 12 malam," ujar mas Yuniarto.
Di warung ini anda bisa menikmati kopi merapi robusta, arabica dan blended (robusta & arabica), ada juga kopi dari pegunungan menoreh kulon progo, dan beberapa kopi dari seluruh nusantara. Untuk kopi blended secangkir dijual Rp 8 ribu, sedangkan secangkir kopi robusta dibanderol Rp 5 ribu saja. untuk espreso di bandrol 10 ribu
Penasaran menikmati Kopi Merapi dan melihat langsung bagaimana proses pengolahan langsung kopi ini, ajaklah teman, pacar, saudara dan keluarga agar suasana bertambah hangat.
Geliat kopi Arabica Menoreh di pasar lokal yogyakarta
Malam terus merambat di langit Yogyakarta, tetapi kehidupan masih berdenyut di sejumlah warung kopi yang bertebaran di kota itu.
Ini bukanlah hal aneh di Jogja. Minum kopi sambil mengobrol di kedai, percayalah, sudah menjadi tradisi di wilayah ini.
Tetapi, jika Anda teliti, ada alternatif jenis kopi berbeda yang dijual di sebagian besar warung kopi yang bertebaran di kota itu, belakangan ini.
"Aku dulu sangat intens dengan kopi Robusta," kata Ardian, warga wonosobo yang kuliah di jogja, seraya menyebut kedai kopi Gendon warung kopi. "Tapi, setelah mendapat informasi baru tentang kopi Arabica, saya pelan-pelan beralih ke kopi ini."
Harga secangkir kopi jenis Arabica yang relatif mahal, sempat membuat Ardi ciut hati.
Dan cita rasanya? "Awalnya masih sangat aneh di lidah," kata Ardi yang juga seorang Fotografer ini.
Namun beberapa kali mencoba, pria ini kemudian jatuh cinta pada kopi jenis Arabica. "Dan, dalam empat bulan terakhir, budaya ngopiku berubah," akunya, seraya tertawa.
"Aku dulu sangat intens dengan kopi Robusta... Tapi, setelah mendapat informasi baru tentang kopi Arabica, saya pelan-pelan beralih ke kopi ini. "
Reza Abdulah, warga Aceh.
Reza tidak sendiri. Selama empat hari tinggal di jogja pada April 2014 lalu, saya bertemu lebih dari selusin penikmat kopi yang memiliki pengalaman sama.
Intinya, mereka berkata, kini tidak semata minum kopi Robusta tetapi pelan-pelan beralih ke kopi jenis Arabica terutama Arabica menoreh.
Sengaja dikampanyekan
Kopi jenis Arabica menoreh (java coffee), yang diminum Reza dan warga jogja lainnya, berasal dari dataran tinggi menoreh di wilayah kab. Kulon progo.
Para ahli kopi mengatakan, kopi yang ditanam para petani di dataran tinggi Menoreh ini, disebut memiliki cita rasa khas dan sudah diakui dunia.
Itulah sebabnya, sejak awal, kopi ini telah diekspor ke berbagai negara, utamanya ke Amerika Serikat dan beberapa negara Eropa.
Sejak sekitar tiga belas tahun silam, Starbuck Coffee, perusahaan kopi terbesar di dunia, delapan puluh persen mendatangkan kopi jenis Arabika dari Indonesia untuk kebutuhan dunia.
Kopi Arabica Menoreh selama ini dikonsumi masyarakat di luar Jogja dan Indonesia.
"Starbuck beli kopi dari Indonesia dan dia bawa ke Seattle, AS, dan dicampur dengan kopi dari seluruh dunia, lalu dikirim dan dijual kembali ke Indonesia," kata Caecilia , seorang penikmat kopi dan pengusaha kopi asal Sleman Yogyakarta.
Akibatnya, harga kopi Arabica asal indonesia menjadi selangit. Masyarakat Jogja kebanyakan, yang memiliki tradisi minum kopi di kedai-kedai, menjadi terasing dengan jenis kopi Arabica yang ditanam di tanahnya sendiri.
Belakangan, ada kesadaran yang berkembang di masyarakat Jogja untuk mengenalkan kopi jenis ini ke masyarakat lokal Jogja dan sekitarnya.
"Pada tahun 2013, kita mulai menggerakan, mensosialisasikan ke warga Jogja dan sekitarnya, bahwa rasa kopi Arabica lebih nyaman dari Robusta," kata Caecilia.
"
Yuniarto wicaksana, pemilik gendon warung kopi dan penggemar kopi.
Saat ini, menurutnya, penikmat kopi di kedai-kedai di wilayah Jogja dan sekitarnya, mulai berubah. "Sekitar 20% dan 30% sudah beralih ke Arabica," tandasnya.
Menguntungkan?
Pertanyaannya kemudian, kenapa ketika ekspor kopi Arabica asal indonesia dianggap menguntungkan, para pengusahanya saat ini ramai-ramai membuka pasar lokal?
Pertengahan April 2014 lalu, saya mendatangi kedai kopi milik Yuniarto W yang diberi nama Gendon warung kopi.
Terletak di jln Godean Km 18, kafe ini dibangun secara menarik, dengan menampilkan suasana unik nyentrik dengan sentuhan perpaduan antara gaya moderen dan klasic.
Starbuck Coffee mendatangkan kopi jenis Arabica dari Indonesia untuk kebutuhan dunia.
Beberapa orang yang saya temui menyebut, kedai kopi milik mas Yuniarto ini merupakan salah-satu kedai pertama yang menjual kopi Arabica menoreh.
"Saya investasi sangat besar (membangun kafe) untuk membuat orang kita mengubah imej kopi Arabica Menoreh," kata mas Yuniarto.
Menurutnya, upayanya mengenalkan Kopi Arabica Menoreh adalah untuk membantu petani kopi di pegunungan menoreh. "Bagaimana caranya kita mendongkrak harga kopi yang ada di petani," ujarnya.
Dia juga bercita-cita agar masyarakat jogja dapat menikmati kopi Arabica berkualitas asal Pegunungan Menoreh, yang selama ini cuma bisa dikonsumsi di restoran mahal seperti Starbucks.
"Tapi kalau kita nggak pernah mengkonsumsi, dan yang kita jual setengah jadi, kita nggak bisa berbuat apa-apa," katanya lagi.
Namun bagaimana dia meyakinkan masyarakat Jogja, yang terbiasa mengkonsumsi kopi Robusta dengan harga lebih terjangkau?
"Tred setter-nya bule," ungkapnya seraya menambahkan, dia juga mengundang tokoh masyarakat dan warga Banda Aceh lainnya untuk "mencoba" kopi Arabiya Menoreh.
Untung sedikit
Puluhan kilometer dari Kota jogja, petani Kopi Arabica di dataran tinggi Menoreh, sedikit-banyak ikut merasakan imbas ekonomi dari upaya sistematis memasyarakatkan kopi Arabica, meskipun hasilnya belum seperti yang dibayangkan.
Bachtiar, petani kopi di Samigaluh, Kulon Progo, mengatakan, perubahan konsumsi dari kopi Robusta ke kopi Arabica yang belakangan terlihat di wilayah Jogja dan sekitarnya, belum berdampak luar biasa kepada keuntungan mereka.
"Petani kopi ini sangat tergantung pada harga yang ditetapkan oleh para pengepul (pembeli lokal). Pengepul menetapkan harga berdasarkan kurs Dollar AS dan nilai jual di luar negeri," kata pria yang berusia 46 tahun ini.
Jadi, "meningkatnya konsumsi kopi Arabica di masyarakat, tidak terlalu besar pengaruhnya kepada petani. Namun yang lebih besar pengaruhnya kepada pedagang kopi atau pengusaha yang membuka kafe kopi."
"Kalau tingkat petani cuma 5% naik grafik keuntungannya," tambahnya.
Meskipun demikian, akunya, kini petani kopi di Jogja dan sekitarnya mulai bersemangat untuk merawat lebih intensif pohon kopinya.
Konsumsi luar negeri
Sampai tiga tahun lalu, nilai ekspor kopi Arabica Indonesia naik sekitar US$50 juta jika dibandingkan setahun sebelumnya.
Sejumlah pengusaha kopi Arabica di Indonesia mengaku, nilai ekspor kopi Indonesia masih lebih besar dibanding keuntungan yang diperoleh untuk konsumsi lokal.
banyak pengusaha kopi Indonesia sejauh ini lebih banyak mengekspor kopi Arabica ketimbang untuk konsumsi lokal.
Sebaliknya, pengusaha kopi dan pemilik Kedai Gendon Warung kopi,Mas Yuniarto menyatakan, belakangan keuntungannya dari pasar lokal lebih menjanjikan ketimbang dari nilai ekspor.
Bagaimanapun, upaya memperkenalkan kopi Arabica asal Menoreh terus dilakukan, sehingga masyarakat Aceh pencinta kopi makin mengenalnya.
Harapan agar pengembangan kopi asli Menoreh ini berimbas kepada penghasilan petani tentu patut didukung.
Minggu, 25 Mei 2014
salah satu tempat ngopi enak di jogja
selamat datang di blog kami.
sepeti judul di atas disini saya ingin mengimformasikan kepada teman teman tentang sebuat tempat buat ngopi dan nongkrong yang ebak dan nyaman.
ini nih gan tempatnya,"Gendon warung kopi" terletak di provinsi Jogjakarta kabupaten sleman. tempatnya memang agak jauh dari kota jogja, karena kedai kopi ini terletak di desa yang asri. di daerah perbatasan antara kabupaten sleman dan kabupaten kulon progo, meskipun jauh tapi cukup mudah untuk menemukan lokasi kedai ini, yaitu dari tugu jogja kebarat terus ikuti jalan raya godean, kurang lebih 10 km dari tugu jogja. memang jauh gan tp rasa capek setelah menempuh perjalanan jauh itu akan segera terobati setelah menyeruput espresso menoreh ataupun menu lain yang di sajikan oleh gendon warung kopi.
pernah saya tanya ke pemilik kedai ini, kenapa gak buka di daerah kota mas ?, beliau hanya jawab "makanan-minuman yang enak meskipun jauh pasti dicari pelanggan mas". setelah saya pikir pikir tenyata bener juga, karena saya liat sendiri waktu itu banyak pelanggan yang datang dengan plat no kendaraan luar kota. saya sempat ngobrol sama beberapa pelanggan setia kedai kopi gendon, mereka ada yang datang jauh@ dari wonosobo, ada yang dri magelang, trus yang dari dalam kota ada yang dari daerah condong catur, gila bener jauh jauh cuma pengen nyeruput kopi.
selain menu minuman kopi, kedai ini juga menyediakan menu makan salah satunya lele bakar. lele bakar di kedai ini memang mak nyusss, dan menjadi menu favorit saya ketika berkunjung ke gendon warumg kopi.ada juga wader goreng yang berasal dan di tangkap langsung di sungai progo, memang sih tempat gendon warung kopi ini tidak jauh dari sungai progo, karena hanya 500 meter timur jembatan ngapak (jembatan di atas sungai progo yang menghubungkan kab, sleman dan kab. kulon progo..
nah bagi temen temen semua yang sedang bingung nyari tempat untuk nongkrong bareng pacar atau temen silahkan nyoba mampir di gendon warung kopi. toh gak ada ruginya mampir kesana selain menu@nya enak, harganya juga gak buat kantong ludes, bisa saya katakan dengan kualitas dan rasa yang sama dengan kafe2 yang ada di kota tp anda cukup membayar separo dari harga kafe di kota.
buruan datang aja ke Gendon warung kopi. kalau pas beruntung kalian bisa dapet promo makan dan minum gratis di gendon warung kopi
selamat beraktivitas
Kamis, 27 Februari 2014
flores, papua coffee
Papua
New Guinea is the second largest island in the world. The western half of New Guinea is part of Indonesia. The Indonesian half of the island was formerly called "Irian Jaya". Today, it is known as Papua, and it is divided into two provinces – Papua and West Papua.
There are two main coffee growing areas in Papua. The first is the Baliem Valley, in the central highlands of the Jayawijaya region, surrounding the town of Wamena. The second is the Kamu Valley in the Nabire Region, at the eastern edge of the central highlands, surrounding the town of Moanemani. Both areas lie at altitudes between 1,400 and 2000 meters, creating ideal conditions for Arabica production.
Together, these areas produce about 230 tons of coffee per year. This is set to rise, as new companies are setting up buying and processing operations. One of them is Koperasi Serba Usaha Baliem Arabica or commonly known in Indonesia as Koperasi Serba Usaha Baliem Arabica. These companies are assisting farmers to obtain organic and fair trade certification, which will significantly improve incomes. The area is extremely remote, with most coffee growing areas inaccessible by road and nearly untouched by the modern world.
All coffee is shade grown under Calliandra, Erythrina and Albizia trees. Farmers in Papua use a wet hulled process. Chemical fertilizer pesticide and herbicide are unknown in this origin, which makes this coffee both rare and valuable
Flores
Flores (or Flower) Island is 360 miles long, and is located 200 miles to the east of Bali. The terrain of Flores is rugged, with numerous active and inactive volcanoes. Ash from these volcanoes has created especially fertile Andosols, ideal for organic coffee production. Arabica coffee is grown at 1,200 to 1,800 meters on hillsides and plateaus. Most of the production is grown under shade trees and wet processed at farm level. Coffee from Flores is known for sweet chocolate, floral and woody notes.
New Guinea is the second largest island in the world. The western half of New Guinea is part of Indonesia. The Indonesian half of the island was formerly called "Irian Jaya". Today, it is known as Papua, and it is divided into two provinces – Papua and West Papua.
There are two main coffee growing areas in Papua. The first is the Baliem Valley, in the central highlands of the Jayawijaya region, surrounding the town of Wamena. The second is the Kamu Valley in the Nabire Region, at the eastern edge of the central highlands, surrounding the town of Moanemani. Both areas lie at altitudes between 1,400 and 2000 meters, creating ideal conditions for Arabica production.
Together, these areas produce about 230 tons of coffee per year. This is set to rise, as new companies are setting up buying and processing operations. One of them is Koperasi Serba Usaha Baliem Arabica or commonly known in Indonesia as Koperasi Serba Usaha Baliem Arabica. These companies are assisting farmers to obtain organic and fair trade certification, which will significantly improve incomes. The area is extremely remote, with most coffee growing areas inaccessible by road and nearly untouched by the modern world.
All coffee is shade grown under Calliandra, Erythrina and Albizia trees. Farmers in Papua use a wet hulled process. Chemical fertilizer pesticide and herbicide are unknown in this origin, which makes this coffee both rare and valuable
Flores
Flores (or Flower) Island is 360 miles long, and is located 200 miles to the east of Bali. The terrain of Flores is rugged, with numerous active and inactive volcanoes. Ash from these volcanoes has created especially fertile Andosols, ideal for organic coffee production. Arabica coffee is grown at 1,200 to 1,800 meters on hillsides and plateaus. Most of the production is grown under shade trees and wet processed at farm level. Coffee from Flores is known for sweet chocolate, floral and woody notes.
Sumbawa coffee
The western slopes of Mount Tambora in Sanggar peninsula is the main coffee-growing area in Sumbawa island, thus the coffee from this area is marketed as Tambora coffee. The intensive coffee plantation were begun in colonial era after the area was cleared up because of the eruption of Tambora volcano in 1815. However archaeological findings discover some coffee seeds in Tambora culture sites suggesting the local Tambora and Pekat kingdoms already cultivating the seeds acquired from Dutch East Indies Company, grow and harvest them and trade with them.
Bali coffee
The highland plateau of Kintamani, between the volcanoes of Batukaru and Agung, is the main coffee growing area. Many coffee farmers on Bali are members of a traditional farming system called Subak Abian, which is based on the Hindu philosophy of "Tri Hita Karana". According to this philosophy, the three causes of happiness are good relations with God, other people and the environment. The Subak Abian system is ideally suited to the production of fair trade and organic coffee production.
Stakeholders in Bali, including the Subak Abian, have created Indonesia's first Geographic Indication (G.I.). Once it is recognized by the government, this G.I. will protect Kintamani coffee from blending or mis-labeling.
Generally, Balinese coffee is carefully processed under tight control, using the wet method. This results in a sweet, soft coffee with good consistency. Typical flavours include lemon and other citrus notes.
java coffee
West Java is the earliest plantation area acquired by VOC in East Indies back in 18th century. Coffee was planted in Priangan area, such as in Sumedang. Today the Paniis coffee planters cooperation in Sumedang can produce 15 tonnes, 2.5 tonnes of them are produced as kopi luwak.[6] Java's arabica coffee production is centred 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 that were built by the Dutch in the 18th century. The five largest estates are Blawan (also spelled Belawan or Blauan), Jampit (or Djampit), Pancoer (or Pancur), Kayumas and Tugosari, and they cover more than 4,000 hectares.
These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off, using the wet process, with rigorous quality control. This results in coffee with good, heavy body and a sweet overall impression. They are sometimes rustic in their flavour profiles, but display a lasting finish. At their best, they are smooth and supple and sometimes have a subtle herbaceous note in the after-taste.
This coffee is prized as one component in the traditional “Mocca Java” blend, which pairs coffee from Yemen and Java. Certain estates age a portion of their coffee for up to five years, normally in large burlap sacks, which are regularly aired, dusted, and flipped. As they age, the beans turn from green to light brown, and their flavour gains strength while losing acidity. Aged coffees can display flavours ranging from cedar to spices such as cinnamon or clove, and often develop a thick, almost syrupy body. These aged coffees are called Old Government, Old Brown or Old Java.
These estates transport ripe cherries quickly to their mills after harvest. The pulp is then fermented and washed off, using the wet process, with rigorous quality control. This results in coffee with good, heavy body and a sweet overall impression. They are sometimes rustic in their flavour profiles, but display a lasting finish. At their best, they are smooth and supple and sometimes have a subtle herbaceous note in the after-taste.
This coffee is prized as one component in the traditional “Mocca Java” blend, which pairs coffee from Yemen and Java. Certain estates age a portion of their coffee for up to five years, normally in large burlap sacks, which are regularly aired, dusted, and flipped. As they age, the beans turn from green to light brown, and their flavour gains strength while losing acidity. Aged coffees can display flavours ranging from cedar to spices such as cinnamon or clove, and often develop a thick, almost syrupy body. These aged coffees are called Old Government, Old Brown or Old Java.
Sulawesi, Toraja, Kalosi, Mamasa and Gowa
The Indonesian island of Sulawesi, formerly called the Celebes, lies to the north of Flores.[5] The primary region for high altitude Arabica production is a mountainous area called Tana Toraja, at the central highlands of South Sulawesi. To the south of Toraja is the region of Enrekang. The capital of this region is Kalosi, which is a well-known brand of speciality coffee. The regions of Mamasa (to the west of Toraja) and Gowa (to the south of Kalosi), also produce arabica, although they are less well known.
Unlike many of Indonesia’s islands, Sulawesi is geologically ancient, dating back more than 100 million years. This long history has resulted in soils with a high iron content – thought to affect coffee flavor.
Sulawesi coffees are clean and sound in the cup. They generally display nutty or warm spice notes, like cinnamon or cardamom. Hints of black pepper are sometimes found. Their sweetness, as with most Indonesian coffees, is closely related to the body of the coffee. The after-taste coats the palate on the finish and is smooth and soft.
Most of Sulawesi's coffee is grown by small-holders, with about 5% coming from seven larger estates. The people of Tana Toraja build distinctively shaped houses and maintain ancient and complex rituals related to death and the afterlife. This respect for tradition is also found in way that small-holders process their coffee. Sulawesi farmers use a unique process called "giling basah" (wet hulling).
sumatra coffee
from this western-most island in Indonesia is intriguing and complex, due to the large number of small-holder producers and the unique "giling basah" (wet hulling) processing technique they use. At the green bean stage, coffee from this area has a distinctive bluish colour, which is attributed to processing method and lack of iron in the soil.[citation needed]
Coffees from Sumatra are known for smooth, sweet body that is balanced and intense. Depending on the region, or blend of regions, the flavours of the land and processing can be very pronounced. Notes of cocoa, tobacco, smoke, earth and cedar wood can show well in the cup. Occasionally, Sumatran coffees can show greater acidity, which balances the body. This acidity takes on tropical fruit notes and sometimes an impression of grapefruit or lime.
Mandheling is a trade name, used for arabica coffee from northern Sumatra. It was derived from the name of the Mandailing people, who produce coffee in the Tapanuli region of Sumatra. Mandheling coffee comes from Northern Sumatra, as well as Aceh.
Lintong
Lintong coffee is grown in the District of Lintongnihuta, to the south-west of Lake Toba. This large lake is one of the deepest in the world, at 505 meters. The coffee production area is a high plateau, known for its diversity of tree fern species. This area produces 15,000 to 18,000 tons of arabica per year. A neighbouring region, called Sidikilang, also produces arabica coffee.
Gayo Mountain coffee is grown on the hillsides surrounding the town of Takegon and Lake Tawar, at the northern tip of Sumatra, in the region of Aceh. The altitude in the production area averages between 1,110 and 1,300 meters. The coffee is grown by small-holders under shade trees.
Coffee from this region is generally processed at farm-level, using traditional wet methods. Due to the giling basha processing, Gayo Mountain coffee is described as higher toned and lighter bodied than Lintong and Mandheling coffees from further east in Sumatra.
indonesia coffee
Indonesia is the fourth largest producer of coffee in the world. Coffee in Indonesia began with its colonial history, and has played an important part in the growth of the country. Indonesia is located within an ideal geography for coffee plantations. The longitude and latitude of the country means that the island origins are all well suited micro-climates for the growth and production of coffee, resulting in widespread environmental degradation and the destruction of tropical rainforests that have the highest concentration of endemic species in the world.
Indonesia produced 420,000 metric tons of coffee in 2007. Of this total, 271,000 tons were exported and 148,000 tons were consumed domestically. Of the exports, 25% are arabica beans; the balance is robusta.[1] In general, Indonesia’s arabica coffees have low acidity and strong body, which makes them ideal for blending with higher acidity coffees from Central America and East Africa.
History
The Dutch governor in Malabar (India) sent a Yemeni or arabica coffee (Coffea arabica) seedling to the Dutch governor of Batavia (now Jakarta) in 1696. The first seedlings failed due to flooding in Batavia. The second shipment of seedlings was sent in 1699. The plants grew, and in 1711 the first exports were sent from Java to Europe by the Dutch East India Company, known by its Dutch initials VOC (Vereeningde Oost-Indische Company which was established in 1602. Within 10 years, exports rose to 60 tons per year. Indonesia was the first place, outside of Arabia and Ethiopia, where coffee was widely cultivated. VOC monopolized coffee trading in 1725 to 1780.
The coffee was shipped to Europe from the port of Batavia (now Jakarta). There has been a port at the mouth of Ciliwung River since 397 AD, when King Purnawarman established the city he called Sunda Kelapa. Today, in the Kota area of Jakarta, one can find echoes of the seagoing legacy that built the city. Sail driven ships still load cargo in the old port. The Bahari museum occupies a former warehouse of the VOC, which was used to store spices and coffee. Menara Syahbandar (or Lookout Tower) was built in 1839 to replace the flag pole that stood at the head of wharves, where the VOC ships docked to load their cargos.[2]
In the 18th century, coffee shipped from Batavia sold for 3 Guilders per kilogram in Amsterdam. Since annual incomes in Holland in the 18th century were between 200 to 400 Guilders, this was equivalent of several hundred dollars per kilogram today. By the end of the 18th century, the price had dropped to 0.6 Guilders per kilogram and coffee drinking spread from the elite to the general population.[3]
The coffee trade was very profitable for the VOC, but less so for the Indonesian farmers who were forced to grow it by the colonial government. In theory, production of export crops was meant to provide cash for Javanese villagers to pay their taxes. This was in Dutch known as the Cultuurstelsel (Cultivation system), and it covered spices and a wide range of other tropical cash crops. Cultuur stelsel was initiated on coffee at Preanger region of West Java. In practice however, the prices set for the cash crops by the government were too low and they diverted labor from rice production, causing great hardship for farmers.
By mid 1870s the Dutch East Indies expanded arabica coffee growing areas in Sumatra, Bali, Sulawesi and Timor. In Sulawesi the coffee was first planted in 1850. In North Sumatra highlands coffee was first grown near Lake Toba in 1888, followed in Gayo highland (Aceh) near Lake Laut Tawar in 1924.
In 1860, a Dutch colonial official, Eduard Douwes Dekker, wrote a book called "Max Havelaar and the Coffee Auctions of the Dutch Trading Company", which exposed the oppression of villagers by corrupt and greedy officials. This book helped to change Dutch public opinion about the "Cultivation System" and colonialism in general. More recently, the name Max Havelaar was adopted by one of the first fair trade organizations.[3]
In the late eighteen hundreds, Dutch colonialists established large coffee plantations on the Ijen Plateau in eastern Java. However, disaster struck in the 1876, when the coffee rust disease swept through Indonesia, wiping out most of Typica cultivar. Robusta coffee (C. canephor var. robusta) was introduced to East Java in 1900 as a substitute, especially at lower altitudes, where the rust was particularly devastating. In the 1920s smallholders throughout Indonesia began to grow coffee as a cash crop.
The plantations on Java were nationalized at independence and revitalized with new varieties of Coffea arabica in the 1950s. These varieties were also adopted by smallholders through the government and various development programs.
Origins
In the early days, the prominent coffee under Dutch rule was Coffea arabica. The coffee was introduced to the archipelago via Ceylon (modern day Sri Lanka). The Dutch Colonial Government initially planted coffee around Batavia (Jakarta), and as far south as Sukabumi and Bogor, in the 17th century. Coffee plantations were also established in East Java, Central Java, West Java and in parts of Sumatra and Sulawesi. Coffee at the time was also grown in East Indonesia- East Timor and Flores. Both of these islands were originally under Portuguese control and the coffee was also C. arabica, but from different root stocks. The coffee in Eastern Indonesia was not affected to the same degree by rust, and even today, some coffee in East Timor can be traced back to the 16th and 17th century.
A rust plague in the late 1880s killed off much of the plantation stocks in Sukabumi, before spreading to Central Java and parts of East Java. Around the start of the 20th century, the C. arabica crops were devastated by coffee rust, wiping out the bulk of the Dutch root-stocks. The Dutch responded by replacing the C. arabica firstly with Coffea liberica (a tough, but somewhat unpalatable coffee) and later with Coffea robusta. The popularity of this species was short lived as it was also affected by disease. The C. liberica cherry can still be found throughout Java, but is seldom used as a commercial crop in Indonesia. The C. liberica bean is much larger than either the arabica or the robusta cherry; however, it shares more in common cupping wise with robusta.
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