Category: Coffee

Introduction to Java Robusta Coffee Java robusta coffee refers to the robusta coffee variety grown on the island of Java in Indonesia. While less well-known than the arabica variety that makes up most specialty coffee, robusta plays an important role in blends and instant coffee production. Robusta coffee plants were first introduced to Java in the mid-19th century after a coffee rust disease devastated the arabica crops. Robusta was found to be more resistant to disease and produced higher yields, making it an appealing crop for farmers. Today, Java produces around 80% of Indonesia’s coffee, most of which is robusta. ... Read more

Introduction to Indonesian Coffee Indonesia is one of the world’s most renowned coffee producing countries, known for originating exotic and distinctive coffee varieties. The archipelago nation is home to over 17,000 islands, many with ideal conditions for cultivating high quality arabica and robusta coffee beans. The three main islands for coffee production in Indonesia are Sumatra, Java, and Sulawesi. Sumatra is famous for full-bodied and earthy coffees like Mandheling and Lintong. Central Java produces the majority of Indonesia’s coffee, including mild and smooth arabicas from the Ijen region. Sulawesi’s southern peninsula is home to unique varieties like the delicately floral ... Read more

Choosing the Right Coffee Supplier Selecting the perfect coffee suppliers for your business is one of the most important decisions you’ll make. The right partner can elevate your coffee program, delight customers, and give you a competitive edge. When assessing your needs, here are some key factors to consider: Assessing Your Business Needs First, consider your business model, customers, price points, and coffee volume. A quaint café serving specialty drinks will have different needs than a diner pouring regular coffee. Define your goals for quality, consistency, service levels, and pricing. Know your expected coffee usage and growth plans. Types of ... Read more

Understanding Specialty Coffee Specialty coffee refers to the highest quality coffee made from premium coffee beans. It differs from commercial or commodity coffee in several key ways: Quality – Specialty coffee is graded 80 points or above on a 100 point scale by professional coffee cuppers. It has no major defects and possesses distinctive flavors and aromas. Variety – Specialty coffees are single-origin, meaning they come from a specific farm or region. This allows the unique flavors of each coffee to shine. Common varieties used in specialty coffee are Arabica and heirloom varieties like Bourbon, Typica, and Geisha. Processing – Specialty coffee cherries ... Read more

Introduction to Green Coffee Beans Green coffee beans refer to the raw, unroasted seeds of the coffee plant. They have a greenish-brown color and are often described as having a grassy, earthy taste when tasted raw. Selecting high quality green beans is an important first step for home coffee roasters who want to achieve the best flavored roasted coffee. There are several factors to consider when sourcing green coffee beans for home roasting: Variety – The two main species of coffee plants are Arabica and Robusta. Arabica beans are considered higher quality and have more complex flavors, while Robusta beans ... Read more

The following is the sequence of the wild civet poops coffee beans process: – Civets live freely in the forest. Where the forests in indonesia are mostly one with coffee plantations in the highlands. – Civets are free to choose their favorite food, which is then continued to eat coffee cherries as their dessert – The coffee cherries then enter the civet’s digestion, and a natural fermentation process occurs in the civet’s stomach. – The flesh of the coffee fruit is also digested, but the poop coffee beans that are still horny are not digested and come out with the ... Read more

The term ‘organic’ is tossed around so much these days that there is a rising skepticism as to what it really means. IDCoffee shares this skepticism. The term ‘organic’, with reference to coffee, is more than just not using chemicals in the cultivation and processing of the coffee, although these aspects are certainly vital. In the world of coffee production, the term ‘organic’, when properly applied, affects people’s lives. But first, what is organic? Certified Organic coffee has passed a rigorous process of inspection. When a coffee farmer decides to go organic, he is committing to a 3-year process. During ... Read more

Many scientific studies have shown that caffeine improves concentration, alertness, reasoning, intellectual effort and vigilance. (1-5) This effect can help counter `post-lunch dip’ in concentration, and overcoming drowsiness in motorists and nightshift workers thus reducing the risk of accidents. (6) The Department of Transport in its Think! Don’t Drive Tired campaign recommends a couple of cups of coffee as an effective method of alleviating driver fatigue (www.dft.gov.uk) Studies have also shown that drinking strong coffee when there is a demanding physical task ahead helps people to keep going longer and staves off exhaustion. (7,8,9) Caffeine increases kidney blood flow and ... Read more

Known chemically as 1, 3, 7 – trimethylxanthine, caffeine is an alkaloid (occurring substances in plants) belonging to the methylxanthine family, which also includes theophylline and theobromine. All have very similar effects in stimulating the central nervous system, though caffeine is the most potent. Caffeine occurs naturally in the leaves, seeds or fruit of more than sixty plant species the best known of which are coffee, tea, cola and guarana. In nature, caffeine protects plants from parasites. Since the discovery of its chemical structure in 1895, caffeine – a white, odourless, crystalline powder with a bitter taste – has become ... Read more

Full wash is a coffee fruit selected in a washed process or also known as a wet process. Generally, this process aims to remove all the flesh of the flesh attached to the coffee beans before drying. After harvesting, the coffee cherries are usually ‘selected’ first by soaking them in water. Floating cherries will be discarded, while the sinking will be left for further processing because the cherries are considered to be ripe. Furthermore, the outer skin and coffee cherry skin will be removed using a special machine called the depulper (peeler). The coffee beans that have been released from ... Read more