Arabica Specialty Coffee Blue Tamblingan And Exotism Local Wisdom Mundu

Arabica Specialty Coffee Blue Tamblingan And Exotism Local Wisdom Mundu

Indonesia is one producer of the coffee and coffee paradise especially in the world. Many coffee farmers rely on life from there. Many people lifted their dignity from seed by seed which it produced.

There is a lot of coffee that could have overthrown the Blue Tamblingan Arabica Coffee. Sumatran coffees such as Gayo coffee have an earthy flavor, Javanese coffee, Colo coffee, Plukaran coffee also promise great enjoyment as well as coffee from the mountains of Papua. But Blue Tambligan Arabica coffee is a special coffee from Mundu.

Blue Tamblingan Arabica Coffee from the area around the sacred lake of Tamblingan, Munduk, Buleleng, Bali. Planted on an area of 40 hectares with an altitude of 1300 mdpl with the interspace of citrus plants and flowers. Surrounded by indigenous forest guarded by the villagers of Munduk and three other villages in strong indigenous linking, really the old green seeds are very attractive.

If you have time to come to one of these villages in North Bali, almost certainly the first treat you will receive is a coffee drink as a welcome greeting. Accompanied by snacks or not, sweet or sometimes bitter without sugar. So, before expressing the purpose of your visit arrival, first coffee must be tasted one two sips.

In North Bali, many people are more familiar with Banyuatis coffee. While there are many coffee producers, one of the special is the Munduk area with Arabica Blue Tamblingan Coffee. Only affection, less maximized its potential.

Arabica Blue Coffee Tamblingan can not be separated from the culture of growing coffee is very old. So old, without the citizens Munduk realize, coffee has characteristic mountain bertopografi village that is in the altitude of 600-1200 mpdl is a looming identity among the contents of coffee-producing regions in Indonesia. The village that is geographically ideal for the growing requirements of the exotic plant.

The period referred to around 1920 is the historical traces of coffee in North Bali, including in Munduk Village long before cloves began to booming in the Munduk people planted in the 1970s era. Although already entered the island of Bali since the VOC, new coffee into Bali's mainstay export commodities began in the mid-19th century.

That is, for decades, coffee triumphed alone as a prima donna farm crop that sustains the lives of Munduk citizens economically. Facts based on physical evidence encountered plus oral speech that have been heard clearly explain how intimate Munduk citizens actually with the culture of farming, one of them through the habit of cultivation of coffee.

Munduk and surroundings are coffee producers since the colonial era. People's memory of coffee is so strong. Formerly when the coffee harvest, Munduk such as the night market. For 24 hours nonstop, the crowd spilled from the garden to the village streets. Pickers and traders come from different parts of Bali. Munduk remains crowded when most of the coffee land changes with cloves.

The emotional relation of the Munduk farmers to coffee never really broke up. Coffee cultivation is still done today, either by embroidering old crops or returning the designation of lands previously planted with other agricultural commodities into coffee plantations.

As a marker of proximity to the culture of cultivation of coffee plants, in addition to the expression of devotion of course, not far from the center of the village crowd adjacent to the main irrigation channels that irrigate the gardens and paddy fields in Munduk built a temple that by the village subak called Pura Kopi.

This temple of 1959, throughout its existence, has undergone physical improvement twice, and last done in 2006 ago. This temple was established to worship God in His manifestation as Sanghyang Sangkara, an entity that bestows prosperity through of the world plants.

Pura Kopi becomes a monument that constantly nurtures memories, representation of respect and debt of gratitude of Munduk peasants to one of the agricultural crops that is be sustaining life across the generations.

Munduk Coffee has been only taken by big merchants en masse, without being labeled coffee from Munduk area. Or consumed by the people Munduk and surrounding areas, with the quality of coffee is less attention. Mundu's coffee has good qualities just may not be good in terms of picking and postharvest processing, mainly drying and sorting. For example from of the picking process, perfunctory drying, without a good sorting process, and roasted ordinary.

During this time the coffee is served in almost all the restaurants in Munduk is Robusta coffee. That also robusta not yet well processed. Whereas robusta in Munduk actually good quality, and have arabika that have special flavor.

Arabica Blue Coffee This tamblingan is a special offering for coffee lovers all over the world. Arabica Blue Tamblingan Coffee is an arabica coffee from Tamblingan. Blue Tamblingan Arabica Coffee is Mundu Coffee that has been through the process of picking until post-harvest well to make Arabica Coffee Blue Tamblingan very special coffee. Large seeds, typical flavor. His character is strong. Fresh and savory attached.

Blue Arabica Coffee Tamblingan of the beans picked more carefully, dried better, sorted more carefully, roasted more carefully, and served more adequately, will produce a cup of coffee that has a distinctive flavor, and of course has better selling value.

The roasting process that determines the taste of coffee. Start with medium, continue the second roaster to get medium to dark, to get the light on the last roasting process. The third term is a term for the type of roasted coffee refers to the level of maturity of seeds after roasted.

Arabica Blue Coffee Tamblingan with two roasted models namely 'light roasted' and 'medium roasted'. And the special, there are also green beans with a drying model winery process.

The foreign tourists and dometik tourists who visit Munduk, will start in droves queue tasting Arabica Blue Tamblingan Coffee, with a variety of roasting and various models of drying.

In Yogya, Blue Tamblingan began to be in great demand. It's just for a while, if you want to sip a special coffee that is land area of only 40 hectares of this, can only be done in the Coffee Shop (a complex with angkringan Mojok).

In the hands of the reliable brewers, rich flavored coffee beans mixed with poor flavored seeds, the results often occur; great things. Much better than arabica seeds mixed with other arabica seeds. If likened to it like the meeting of intelligence and wisdom. Science certainly will never succeed in ensuring.

In coffee hasanah. No one roles over the other. The coffee roaster is not necessarily superior to the baristas. Barista is not necessarily a lossee great from coffee farmers. Interdependence is very real. Can not one of life left the role or even negate the other.

It's time to spread Blue Arabica Coffee Tamblingan this special and very limited coffee beans to as many coffee shops as possible, so that more tongues will taste it.

Lanang Coffee, Indonesia Coffee Expensive Price

Lanang Coffee, Indonesia Coffee Expensive Price

Coffee is not a new drink for Indonesians. Culture of coffee ingrained from the type "tubruk" in remote countryside to french press, aero press, to vietnamese drip in the cafes of the capital.

According to the World Atlas website, Indonesia is the world's fourth largest coffee producing country by 2016. Last year Indonesia produced 660 million kilograms of coffee beans from a million hectares of coffee plantations. In 2016, production increased to 739 million kilograms of coffee beans. As a coffee producing country, Indonesia is famous for its coffee diversity such as Gayo coffee, Kintamani coffee, Tator coffee,  Luwak coffee, Colo coffee, Lanang coffee, and various other coffees.

The term " lanang coffee" often appears when ordering coffee in the cafe or when buying coffee beans. Many people are confused when confronted with the name, considering "lanang" itself means male in Indonesian.

This type of coffee is often considered special by those who like unusual tastes. Although the existence of coffee lanang not as famous as civet coffee, but it turns out the price competes with the price of luwak coffee. In fact, on the type of coffee lanang of certain coffee varieties, the price can be far beat civet coffee. Although the name is not as famous as the single origin, yet lanang coffee can still compete in the market. As a consumer of course you want to consume the best coffee, made from carefully selected coffee beans.

Lanang coffee can be one of the rare coffee. If you belong to a group that loves rare coffees, then coffee lanang can be one of the right choice. Coffee lanang-international trade language peaberry coffee-is a post-harvest coffee bean that experienced anomalies or abnormalities.

Although it looks 'not normal', coffee beans lanang not necessarily mean defective or unfit for consumption. Conversely, the anomalies in coffee lanang actually have its own privilege to be enjoyed. Coffee beans lanang in the form of monocots. Generally seen from the structure of coffee fruit, coffee fruit when opened outer skin, always consists of two parts of the bean because it is dikotil and somewhat flat plant coffee. Maybe from this form is then referred to as coffee lanang. Lanang itself in Javanese means male.

According to the Agency for Industrial and Refreshing Crops Research (IAARD), the Ministry of Agriculture, called lanang coffee can be called anomalous caused by several things, namely not optimal pollination due to damage of flower sticks due to insects or wind, the malnutrition or imbalance of food distribution at the time of fertilization, is over 10 years old or a stressful tree that leads to a decrease in pollination capability naturally, a genetic disorder.

Up to this point, it is known that coffee lanang is a natural processed coffee. Not using any engineering. First of all, the lanang coffee anomaly can be seen in the shape of the seeds. This "weird" shape can already be identified since picking and usually starts to be separated in the sort process.

If the coffee cherry (from the same tree) is peeled, there are two possible seed contents. First, one coffee bean lanang (monokotil). Second, two coffee beans in general (dikotil). In coffee beans lanang the state of the fruit is different, in one fruit there is only one coffee bean attached. Coffee beans lanang shaped almost rounded like a nut and tend to intact without splitting. Coffee beans this lanang that should grow two, so one so absorb more. This shape is certainly different from the coffee beans in general, which is flat on one part and convex on the other - like a split pea seed.

As it grows differently, the lanang coffee beans eventually have a stronger flavor than regular coffee beans, considered suitable for men. In terms of taste of coffee beans lanang slightly more viscous, but not significant. Coffee lanang has a softer taste, the texture is solid, the aroma is similar to civet coffee, caffeine is 2.1% higher than ordinary coffee and according to the assumption in some areas in Indonesia can increase the power of male vital tools. The belief in the efficacy of the coffee lanang for the vitality of the man has been owned by generations of his ancestors, and remain sustainable until now.

How to consume, there are chewed directly when still raw or chewed after cooked after roasted so like a snack. Lanang coffee can also be made as a drink, as in general. In this way, coffee lanang is known to have a taste that is almost similar to Luwak coffee, but feels more bitter.

In one coffee tree there is usually always 10-20 percent of the coffee bean lanang and it takes more effort to separate the dicoty and monocotyl seeds from the coffee fruit. The scarcity and the process of sorting is complicated, more thorough and longer than ordinary coffee beans because in every one kilogram of coffee, the coffee content of lanang is only half an ounce and the efficacy factor causes the price of lanang coffee beans finally more expensive when sold in the market. Roasted lanang coffee can have a relatively more expensive price.

Lanang coffee is not derived from certain species and varieties of coffee plants. Whether from arabica, robusta or other types of coffee, it is possible to contain the beans of this lanang coffee. However, the amount of lanang coffee produced in one harvest is usually less.

Coffee harvest time, natural farmers do not sorting out between ordinary coffee beans and coffee beans lanang this thing can be utilized in terms of business see the price of coffee lanang far more expensive than ordinary coffee. But there are also coffee farmers who have separated between ordinary coffee beans with coffee beans lanang.

Coffee through a long process until it becomes coffee powder. There is such a thing as grading. Once harvested, then sorted (quality) coffee beans. Defect (defective coffee beans) that should not be milled was accommodated, The process of roasted coffee beans until the process of grinding.

The price of coffee lanang is also based on the type of coffee. The type of coffee lanang from robusta has a different price than the type of coffee lanang arabika. Even the price will be more expensive if the coffee lanang it through the process of animal digestion mongoose. The price can be doubled even from ordinary luwak coffee.

Coffee lanang through the process of animal digestive mongoose species, the price follows the coffee variety and the origin of the animal mongoose. Wild mongoose is more expensive than cage mongoose.

The existence of coffee lanang is not yet as famous as civet coffee that first became a trend among the wider community. In fact, the flavor, the quality of this coffee is not much different from the coffee produced digestive process of mongoose animals with caffeine content Coffee lanang higher range of 2.1 percent of regular coffee. Coffee demand lanang still only come from certain circles only.

So, is the quality of coffee lanang better than ordinary coffee? Relatively. About the aroma and taste, that's the taste of each consumer.

Coffe Lover, Arabica Coffee Muria "The Cup of Java" Hidden Treasure on Mount Muria

Coffe Lover, Arabica Coffee Muria "The Cup of Java" Hidden Treasure on Mount Muria

There is always a story behind coffee, both when it is still a plant, wet seeds, dried beans to be powdered and then processed into drinks or food.

In the world of coffee, every grain of coffee beans there is a hidden story about the localities, mountains, sweat, nature, citizens, farmers, cultures and local customs. Something valuable behind the coffee itself. There is a distinctive taste in a cup of coffee. For the layman, it looks like all the coffee looks the same. But for coffee lovers, each coffee has its own story.

Coffee is included in the Coffea Genus of the Rubiacea family and originally from Africa. Indonesia includes the world's coffee producers with a contribution of 3-4 percent, while South America is at the top, followed by Africa, Central America and Asia. Indonesia has a lot of coffee that has been recognized in the world enjoyment.

Call it Kopi Gayo Coffee, Mandailing Coffee, Sidikalang Coffee, Tana Toraja Coffee, Kopi Bajawa Flores, Robusta Muria Coffee, Liberia Muria Coffee, Arabica Coffee Muria, Coffee Keling, Coffee Damarwulan, Jolong Coffee, Colo Coffee, Kopi Jetak, Kopi Kintamani and many more. Different coffee-producing areas, also different characteristics. Each has unique characteristics such as flavors like chocolate, orange, or spice.

Choosing the coffee according to taste, only be noticed is usually the body of coffee (viscosity), flavor (flavor), and acidity.

Arabica Coffee Muria also called Java Coffee is arabica coffee that was present in Java in the time of the ancestors. Until now still attached to farmers that coffee that grows on the slopes of the mountains of Muria only in the know with Java coffee. There are still some farmers do not know arabica coffee or robusta until now.

Arabica Coffee Muria has been hereditary planted in the Dutch colonial era around the year 1699 at an altitude of 500 meters from sea level, then replaced with the type of Liberika. But both are susceptible to pest leaf disease or Hemileia vastatrix to replace new Robusta varieties from Congo in 1900.

A hidden treasure in the Mountains of Muria. The name is appropriate for the typical Arabica Muria coffee. Arabica coffee Muria spread in three regencies Kudus, Jepara, and Pati. The land of coffee plantations in Kudus and Jepara is managed by local farmers, while in Pati is managed by PTP Jolong.

For the Kudus area, Arabica Coffee Muria is grown in 795.3 hectares of coffee plantation on the slopes of the Muria Mountains spread in the villages of Japan, Colo, Ternadi, and Soco. The 795.3 hectares coffee plant in the eastern slope of Mount Muria and administratively owned by Perhutani Kesatuan Pemangkuan Hutan (KPH) Pati, is a hidden treasure that has not been properly managed and transparent.

From 795.3 hectares of coffee plantation area covered by Semipa Gajahbiru (94.8 ha), RPH Pangonan Regaloh (96.6 hectares), RPH Medani Ngarengan (554.3 hectares), and RPH Ternadi Muria Patiayam (49.6 hectares), specialized in Ternadi RPH had a problem since the 1920s.

Local farmers had asked the government, so that the land and coffee plants belong to the local people. But eventually all the land and coffee plants are owned by Perhutani KPH Pati, while the people as a cultivator. In the future, it will be handled by implementing the Joint Forest Management and Community Forest Village (LMDH) program.

Arabica Muria Coffee in Jepara is 3.059 hectares with 4,000 farmers. The plants are scattered in the mountains of Muria, namely in Damarwulan, Tempur, Watuaji, Kunir (Keling), and Sumanding (Kecamatan Kembang).

The history of Arabica coffee from Muria is very long, beginning in 1825 when the Governor-General of the Dutch East Indies Johannes Graaf Van Den Bosch applied the forced cultivation rule throughout Java. In 1860 he divided all the forest in Java in 13 forest areas.

Johannes graaf van den Bosch was born in Herwijnen, Lingewaal, February 1, 1780 and died in The Hague, January 28, 1844 at the age of 63).

He was the 43rd Indies Governor-General of the Netherlands. He reigned between 1830 and 1834. During his reign the Cultivation (Cultuurstelsel) began to be realized, after previously only a concept of study made to increase the cash of the colonial government and the country of the Netherlands who ran out of funds because of war in Europe and colonies (especially in Java and Sumatra Island).

In 1910 the colonial government abolished the forced cultivation program and set the forest section on the slopes of Muria as a forest area. After the decree was issued, from 1920 every farmer who owned a coffee field on a state-owned estate was granted the right to collect the proceeds for 5 years, known as Koffie Met Plukrecht (KMP).

In 1925 KMP should be removed, but the facts in Colo and Japan still exist. In fact, starting from 1942 the coffee plantations became wider so that there was a dispute over forest land in the two villages. In the era of independence, in 1972 issued a decision of the Governor of Central Java to determine the new function of the region.

The Governor's decree says the forests in Colo and Japan serve as protected forests. The cultivators of coffee land after 10 years since the decree was enacted must leave the forest. And in those days the coffee plant has become the breath of life of Colo residents and surrounding villages.

The peasants' coffee garden that wide is not necessarily cleared out because it is considered not a kind of conservation plant, taken a policy of inserting the coffee plant with resin. Now new in the process of making a grand design because there is one factor inhibiting the rate of growth and development of the coffee plant, which is not classified as a type of plant for conservation.

Arabica Muria coffee naturally has good quality no steknya or sambung when planting. Characteristics of Arabica Coffee Muria in general tended to be a coffee plant of lush, typical of herbs spices and sweet aroma. Arabica coffee Muria typically has a tasty good taste as well as diverse, and at the time of the Dutch East Indies colonial for the European population more likes the arabica.

From plantation agencies often provide training and counseling on maintenance and processing coffee plant from the planting period until after the harvest can perform in accordance with the SOP of cultivation and coffee processing by looking for innovations that can be given to coffee farmers on the slopes of Muria.

Training and counseling provide a lot of knowledge and understanding that means for farmers to get to know about the world of coffee. Previously many farmers actually can not process coffee properly and correctly, they need a lot to learn how to process from the experts of coffee.

The harvesting process done by farmers on the slopes of Muria mountain mostly picked it gratuitously by threshing all the coffee that appeared on twig branches without sorting the red ones.

The coffee garden requires maintenance three times a year. With training and counseling that has been given related service, coffee farmer Arabica Muria to picking red coffee fruit slowly by sorting the red coffee  only when the coffee fruit is mature.

Post-harvest process is done by dry or natural method. After picking the red coffee fruit, drying for at least a week until it is completely dry like a blackened raisin is continued in tutu (tumbuk) to produce green coffee beans.

The harvest of the coffee beans is traditionally processed by roasting  above the cauldron made of soil. Some coffee that has been processed sold to the collectors or wholesalers, in part in their own consumption and sometimes given to the family, especially during the big day of Islam.

Farmers have no direct relationship to wholesalers. The collectors or middlemen go to the farmers' garden that have been picked, so farmers do not lose their operating costs.

By providing training, instructor and understanding of the management of Arabica Coffee Muria starting from planting, care and post harvest so it is expected to increase the quality of taste of Arabica coffee Muria so that impact on the increase of selling price, also can be absorbed by market in various cities in Indonesia.

This expectation is still far from predicted, but we will continue to struggle and always side by side with farmers in order to create delicious coffee and distinctive aroma.

  

I hope Arabica Coffee Muria not only can be consumed by the people of Indonesia, but can be worldwide. Have you had some coffee today .......

Liberica Muria Coffee, The Scent Of Jackfruit Coffee

Liberica Muria Coffee, The Scent Of Jackfruit Coffee

If you have facing coffee, different tastes, different ways of drinking, different social levels, different positions, different laughs, can unite and get along, can respect each other, no difference in status, not fighting each other when one table together face coffee.

Indonesia has many types of coffee spread throughout the archipelago. Enjoyment of coffee from Indonesia even already famous worldwide. Coffee has long been known to be consumed. The typical taste makes many people enjoy the steeping of coffee. Coffee is one of the world's most cultivated commodities in more than 50 countries.

One of Indonesia's famous coffee in addition to arabica coffee, robusta coffee is a coffee liberika, there is also a rainbow coffee. Liberica coffee is a type of coffee produced by Coffea liberica plant. This coffee is said to be derived from wild coffee plants in the region of Liberia. Though actually found also grow wild in other areas of Africa.

Liberica coffee was brought by the Dutch to Indonesia in the 19th century. This coffee was developed to replace the arabica plant which was attacked by leaf rust disease outbreak. But the effort was less successful because the liberal coffee plant experienced the same thing.

Currently, liberica coffee is grown on a limited basis in African and Asian countries. Globally production is far below arabica and robusta.

Varieties of liberal coffee are not many, popular ones such as Ardoniana and Duvrei.

In 2014, Indonesian Coffee and Cocoa Research Center (Puslit Koka) released a species of coffee liberika with the name of the variety "Libtukom" stands for Liberika Tunggal Komposit. Libtukom is the first liberal variety recommended in Indonesia. The libtukom variety is developed from the existing liberica coffee in Tanjung Jabung Barat, Jambi. This variety has the advantage of leaf rust resistance, can be planted in the lowlands and can be planted in marginal land such as peat soil.

Kudus sàat is known not only about kretek, soto Kudus, "wali songo" but also is famous for its coffee. In Kudus is known legendary Coffee Jetak, Coffee Colo, Kopi Ternadi, Robusta Muria Coffee, Arabica Coffee Muria, and also Liberica Coffee Muria. The people also love Ngopi, which is characterized by the development of coffee shop and cafe stalls along the street that started using local coffee beans instead of sauetan.

The paradigm that coffee is bitter and dark black will gradually change. People Will understand, that coffee has a genuine taste as the coffee plant grows. If the management is correct, it is not only bitter with dark black color but can bring out the sweet taste, spices, foliage, fruity and others according to the coffee tree grow and the surrounding environment such as shade trees, and plants aa beside it. Coffee will absorb any flavor and aroma that surrounds it.

Kudus has a vast coffee plantation scattered in some desa areas on the slopes of Mount Muria.

In Mount Muria located in Kudus there are some villages that inhabit the most people farm coffee. Production per year from below 0 mdpl to the top of the village with an altitude of about 1600 mdpl can result in total coffee beans up to 1500 tons during the harvest.

But there are many Kudus people who do not know the original coffee from their own ancestral lands. Coffee in Kudus has long been planted and has made part of the culture of society that the culture of coffee is very strong and ingrained. Coffee is not just a drink here but is a way of life. Coffee that is increasingly becoming an icon of the city of Kudus and getting stronger known in the community.

Coffee Kudus is 100% a delicious coffee experience and I would recommend it to everyone.

In addition to Robusta Muria coffee, Arabica Muria coffee, Muria coffee also has a Liberia Muria coffee.

Liberica Muria coffee has a different taste. There is a fruit jackfruit taste. The flavor is natural and not deliberately mixed with jackfruit extract when processing. Liberica Muria coffee is a prima donna for coffee lovers in neighboring country, but not so well known in the country.

Economically, farming Liberica Muria coffee is very profitable. Therefore, the harvest time is relatively fast. Liberica Muria Coffee is harvested twice a month. Throughout the year, Liberian Muria coffee continues to bear fruit with the track season only one to two months. Muria Liberica coffee production period is relatively the same as the palm, which can be picked fruit after two years of planting. The price is also not inferior to other types of coffee. If a good fruit season fits, in one hectare, can produce 1 Ton.

From the harvest, processed average with natural process. Kind of Liberika Muria coffee circulating better known by the community with the title of Java coffee and jackfruit coffee.

The scientific name for coffee liberica is Coffea liberica var. Liberica. At first this plant is classified into the same species as robusta coffee with the scientific name Coffea canephora var. liberica. But the newest groupings have it as a separate species called Coffea liberica. Because morphology and other properties are different from robusta. In addition to liberica coffee, there are other varieties in the species of Coffea liberica ie coffee excelsa with the scientific name Coffea liberica var. Dewevrei.

Liberica Muria coffee fruit has a size large enough. The shape is round to oval with a length of about 18-30 mm. In one fruit there are 2 coffee beans each of which has a length of about 7-15 mm. Among other types of coffee cultivation, coffee Liberika Muria has the largest fruit size.

Even though the fruit is large, the weight of the Muria Muria dry coffee fruit is only 10% of its wet weight. This nature is less preferred by farmers because of shrinkage of weight at harvest until the fruit is ready though high enough. So the cost of harvest becomes relatively more expensive. This situation that makes farmers reluctant to develop the type of copies of Liberika Muria.

Liberica Coffee Muria grows well in lowland tropical areas with an altitude of 400-600 meters above sea level. But still can grow and bear fruit to a height of 1200 meters. Ideal temperature growth is in the range 27-30 º C with rainfall 1500-2500 mm per year.

Liberica Muria coffee crops can grow well on full illuminated land or under other trees. Liberica Muria coffee also has a high tolerance on less fertile soil. This type of plant can grow on clay soil to sandy soil and resistant to drought or wet weather.

Liberik varieties libtukom have similarities with excelsa. But there are several characteristics that distinguish it, namely libtukom has a thick fruit flesh while excelsa thinner like arabica. In addition to the leaf pupus, libtukom green to brownish green while brownish red excelsa.

Liberian coffee Muria is not widely traded in the international market. Currently world coffee trade is dominated by arabica type about 70% and robusta 28%, the rest is kind of liberika and excelsa. In the region of Southeast Asia, liberica is much favored by consumers in Malaysia. Liberica Muria coffee from Indonesia is mostly exported to Malaysia, the rest are traded locally.

Make Liberia Muria Coffee as a tourism content in Kudus, as an effort to increase the economics of coffee activists, and the welfare of coffee farmers, invites people to love local coffee.

By branding good local coffee, the tourism sector of Kudus will be more vibrant, as more diverse types of tourist areas are developed and synergized, among others, with mountains, rice fields and forests.

We must uphold the progress of the Kudus Coffee or Muria coffee with its variant of Liberia Muria Coffee, Robusta Muria Coffee, and Arabica Muria Coffee by cultivating awareness, one of which is by intensifying the show of introduction of Coffee and improving the community coffee plantation. Let's drink coffee!

Coffee Robusta Muria, Potential That Is Still Promising

Coffee Robusta Muria, Potential That Is Still Promising

Coffee has long been known to be consumed. The typical taste makes many people enjoy the steeping of coffee. Coffee is one of the world's most cultivated commodities in more than 50 countries.

Two common coffee tree varieties are Robusta Coffee (Coffea canephora) and Arabica Coffee (Coffea arabica). Who would have thought, it turns out Indonesia has many types of coffee spread throughout the archipelago. Enjoyment of coffee from Indonesia even already famous worldwide.

A hidden treasure in the Mountains of Muria. The name is appropriate for Robusta Muria typical coffee Kudus. Muria coffee is grown on an area of 452 hectares. The expanse of coffee plantation on the slopes of the Muria Mountains is located in the villages of Colo, Lau, and Japan Dawe Kudus District is able to compete in the global market. Each one hectare of land this year is capable of producing Muria coffee with a range of 1.5 to 2 tons.

The majority of the coffee land is planted with robusta seeds, but there are also arabica and liberal types. The area of coffee plantation in the Muria Mountains region besides occupying the land owned by the citizens, also uses state-owned land managed Perhutani Central Java. Farmers grow Muria coffee under the stands of large trees in the protected forest area.

Perhutani supports because this area is indeed a conservation that must be maintained. Because protected forest areas farmers are allowed to grow coffee as long as it does not damage the forest.

Coffee grown on the slopes at an altitude of about 800 mdpl to 1100 mdpl has a strong history with the Dutch nobility. One of the robusta Muria-type coffee was planted hereditary and Dutch nobility made as one of the favorite beverages, including some who were sent to the Netherlands.

The history of Muria coffee begins when the coffee begins in planting in Indonesia in the era of Cultivation or Cultuurstelsel (1830-1870) Dutch colonial period in Indonesia. The Era of the Governor-General of the Dutch East Indies Johannes graaf van den Bosch (van den Bosh) opened a commercial plantation on his colony in the Indies, especially on the island of Java one of them in the Mountains of Muria, the island of Sumatra and parts of eastern Indonesia. 

Johannes graaf van den Bosch was born in Herwijnen, Lingewaal, February 1, 1780 and died in The Hague, January 28, 1844 at the age of 63). He was the 43rd Indies Governor-General of the Netherlands. In 1860 he divided all the forest in Java in 13 forest areas.

In 1910 the colonial government abolished the forced cultivation program and established the forest section on the slopes of Muria as a forest area. After the decree was issued, from 1920 every farmer who owned a coffee field on a state-owned estate was granted the right to collect the proceeds for 5 years, known as Koffie Met Plukrecht (KMP).

In 1925 KMP should be removed, but the facts in Colo and Japan still exist. In fact, starting from 1942 the coffee plantations became wider so that there was a dispute over forest land in the two villages. In the era of independence, in 1972 issued a decision of the Governor of Central Java to determine the new function of the region.

The Governor's decree says the forests in Colo and Japan serve as protected forests. The cultivators of coffee land after 10 years since the decree was enacted must leave the forest. And in those days the coffee plant has become the breath of life of Colo residents and surrounding villages.

Robusta Muria coffee potency is still promising but the opportunity is not much caught by various parties.

In addition to providing commercial benefits, Robusta Muria coffee can be a regional specialty drink icon but it has not been cultivated, especially by culinary businessmen in Kudus. If Robusta Muria coffee is packaged interesting and different from the course will be a special magnet as a regional specialty drinks.

However Robusta Muria coffee, Arabica Muria coffee and Muria Liberika coffee are valuable assets owned by Kudus area besides Colo coffee, Ternadi Coffee and Jetak coffee so that the potential of the area needs to be maximized by all parties. The government of Kudus district has taken various steps to make coffee typical of Muria Kudus mountain become more is better known.

One way to do branding Robusta Muria coffee to a wide audience. The harvested coffee must be completely ripened in the trees or red picking so that the quality is good.

In addition, the location of the coffee garden has been managed by the tourism conscious group (pokdarwis) so not only offer typical Muria coffee alone, but also the natural scenery is captivating. Enjoying the indigenous coffee of Muria mountains with traditional dish amidst the nuances that blend with nature gives its own sensation.

Need to pay attention to some things before making coffee-producing areas in the Mountains of Muria to be designed as a tourist village coffee. One step is to train coffee farmers to be familiar with visitors who want to travel in the coffee garden while enjoying coffee in the middle of the garden.

Second are constantly updating processing technology to make the Muria coffee more competitive. After that develop a tour package roaming coffee garden, by providing supporting facilities such as parks, and a clear tourist path that has not been explored properly. It is also necessary to provide coffee shop for tourists who come and want to enjoy coffee Muria and can buy coffee powder to be enjoyed at home.

Coffee Muria there are several types of Robusta coffee Muria, Arabica coffee Muria and coffee Liberika Muria. Mostly robusta is cultivated, because the geographical location is not too high.

Characteristics of coffee tree Robusta origin Muria good quality that there is no cutting or connect when planting, Robusta Muria coffee naturally that have good quality. The characteristics of the robusta coffee plant in Muria generally tend to be lush coffee crops.

Robusta coffee Muria locals call it Kopi Jàwa, because its coffee plant has existed since the Dutch colonial era. Plants are treated for generations to this day. But now, it's been a lot of rejuvenation, coffee farmers on the mountainside Muria is good at doing penyetekan, or connect between Coffee jàwa with other coffee from Indonesia as well.

Robusta Muria coffee taste more solid, different from other regional coffee. The smell of Robusta Muria scented coffee, has a distinctive taste of spices and roots and sweet scent.

In general, processing of coffee before it can be drunk through a long process that is from harvesting the coffee beans that have been cooked either by machine or by hand then done the processing of coffee beans and drying before becoming coffee. The next process is penyangraian with varying degrees degree. After penyangraian coffee beans milled or smoothed into a coffee powder before coffee can be drunk. 

Robusta Muria coffee is still traditionally processed. Based on these conditions, it is necessary to introduce a more modern way of processing coffee. There are served with barrel, V60, siphon, turkies and so forth.

Robusta Muria coffee quality is quite enough. But if not processed properly then the result is not maximal. Need education for farmers as well as coffee lovers for coffee Robusta Muria better known to the public.

Currently starting many coffee shops in Kudus provide Robusta Muria coffee and each coffee shop has a different style in serving it. Proven more less now there are 40 modern coffee shops that appear with the main dish processed coffee Muria.

Robusta Muria Coffee can be an effective educational media when there are people from Kudus and outside Kudus area who want to enjoy the original coffee from the mountains of Muria.

Robusta Muria coffee dish has a different sensation. Muria coffee from robusta type has character and distinctive flavor so it has value sell. Robusta Muria coffee can be made a souvenir when visiting the Kudus city in addition to Kudus Jenang which had been previously known.

The lack of recognition of Robusta Muria coffee needs efforts to promote not only in terms of business but also in terms of preservation. This effort needs to be supported by various parties not only food and beverage business actors but also from related parties considering Robusta Muria coffee is one of the regional assets that need to be developed.

Robusta Muria coffee harvest is marketed in a number of areas around Kudus, such as in Pati Regency.

The export market opportunity is also open because pokdarwis members have a wide relationship with the target market group. Hopefully Robusta Muria coffee can be one of Indonesia's best coffee roaming the world. Enjoy your Sunday morning with caffeine intake to keep it vibrant.

Jetak Coffee The Legend From Culinary Coffee Kudus

Jetak Coffee The Legend  From Culinary Coffee Kudus

If you are worried, if many thoughts, if alone, for a moment to share all that, yes with the coffee of course ... because only with the mind Ngopi we can be calm.

Talking coffee in Indonesia is definitely endless. The history of coffee plants in Indonesia may be similar to the history of tea plants and tobacco plants. Coffee plants, although not endemic plants Indonesia but can flourish doused with water Indonesia which necessarily becomes a blessing of its own.

Kudus is not only known as the City of Kretek, a place where there are not only many clove cigarette factories but also the place of origin of the birth of the discovery of a typical tobacco processed product itself. From the culinary world of "Soto Kudus" menu has been known to occupy the hearts of many people, so that they are not less national than Padang cuisine that is almost there in all major cities in the country.

Each area usually has its own distinctive culinary. One of the typical of each region ie coffee. Interestingly, typically each city or region tend to have local coffee champion as well as fanatical fans who do not easily faltering with the invasion of other coffee brands, even though it is a brand of manca like Starbuck.

Take for example, for example Kopi Aroma become a mainstay of drinking coffee citizens of Bandung. Liong Bulan established his position in Bogor. Coffee Ulee Kareng much loved the people of Aceh. Coffee powder Sinar Baru is popular with the people of Lampung. Djempol coffee is popular with coastal people like Kebumen. Berontoseno Coffee from Kediri East Java, not only penetrated the people of Kediri but also Tulungagung. In fact, in both cities in East Java and the city of Rembang in Central Java, which borders East Java with Lasem coffee is the habit of coffee has raised the tradition of nyete, which is batik with dregs of coffee on a cigarette. 

About coffee, in the city of Kudus there is a typical coffee flavor that we will not find in other areas. After the previous reviews we raised about Coffee Colo, Ternadi Coffee which also comes from the Kudus, another legendary Kudus specialty coffee that is Jetak Coffee.

The phenomenon of the emergence of Jetak Coffee for Kudus is not a strange thing. Stories like this we meet a lot, of course in areas that in fact people are fanatical drinking coffee. Said fanatics because drinking coffee is a habit for them everyday, sometimes even their coffee consumption exceeds the dose of taking the drug three times a day.

For coffee lovers in Kudus must know the Coffee Jetak. The name of Jetak coffee is taken from the area where the coffee was found. Right in the hamlet Jetak village Kedungdowo District Kaliwungu Kudus, Kopi Jetak created. It is said that this coffee existed since 1977. In addition to the delicious and distinctive aroma, Jetak coffee has some uniqueness.

In the village area of 308,227 hectares with 199.064 hectares of rice fields there are 40 coffee craftsmen. The craftsmen, on average, require 5 - 50 kilograms of coffee beans a day. The coffee beans are then processed into a coffee powder packaged in various sizes. Usually a manufacturer of home-cooked coffee, packing this coffee in a very simple wrap, ie in plastic wrap.

In Jetak own area we meet a lot of coffee shops, one of the phenomenal coffee shop is a stall mbah Atun.

In the midst of the habit of blending the coffee of Kudus community came a brilliant innovation, which not only gave birth to such a unique coffee blend but also became a new branding for Kudus City. It tastes not losing than the coffee-coffee flavor produced by coffee-producing cities, at least certainly for Kudus people's own presumption.

Coffee Jetak is different. The process of making a coffee dish can not be arbitrary. It takes patience and feelings. Coffee can taste delicious if the process is done carefully and with high quality ingredients.

Coffee made does not mix any additional ingredients. Coffee beans used as raw materials are different from other coffee.

One of the simplest methods to start the production process is the "red pick" method, which is picking the coffee fruit from the tree by picking one by one selected which is really ripe alias red.

In addition, specialty coffee should also have damaged levels lower than 4 percent. In 1 kilogram of coffee bean (green bean) damaged seed should not be more than 40 grams. Water content should also range from only 14 - 18 percent. Also when sieved on a 14 - 18 mesh sieve or 1 - 1.6 millimeter pass that should not exceed 5 percent. Provision of organic coffee crop management will also be a standard determination of quality in the future.

Coffee is served through a long process. The quality of coffee powder depends on the process of processing the coffee beans used. It becomes one of the differentiators of coffee Jetak from other coffee.

Processing starts from drying the coffee previously purchased from around the slopes of Mount Muria, and roasted on the coals of firewood. The process of frying the coffee beans until black, while usually the process of frying coffee only until browned. Then the coffee is milled several times.

In addition, in the process of frying coffee beans, added coffee water as jatu (additional material). This is to prolong the durability of coffee. Jetak coffee can last up to a year. The secret is on "jatu" given in the frying process. Would be different if jatu added after the frying process, coffee only lasted six months. This is one of the tricks used by coffee craftsmen.

Jetak coffee texture, the color is black and dark, different from other coffees, the color is almost the same as ink spedol, and soft texture if the drink does not make choking, because the process of grinding coffee made up to several times so that the coffee produced very soft, to the dregs of coffee if drink does not make us choke.

Cooked using firewood in measurable temperatures, and using the right composition between sugar and coffee.

Few tips to enjoy coffee Jetak, for those of you who are less like too bitter, sugar can be added. But, I suggest not too much. Based on the experience of some coffee lovers Jetak, this coffee is better if served not too sweet but there is still a bit of bitterness.

For coffee lovers who do not like sweet coffee, presentation of Jetak coffee without added sugar use. Unsweetened Jeta coffee tastes better

In addition to the typical favors and aromas, Jetak coffee has some uniqueness.

The first uniqueness of Jetak coffee can still be consumed for patients with ulcers because Jetak coffee is served still 100% pure coffee without mix. Each serving of Coffee Jetak accompanied by a glass of water to neutralize the stomach before drinking coffee and provided fried bananas to keep the stomach so as not too acidic.

The second uniqueness lies in its traditional processing. Jetak Coffee from Kudus still maintains processing in the traditional way, using wood and simple tools. This is done to maintain the blackish and typical taste of coffee. So during brewing coffee, consumers will not feel disappointed. Because for coffee lovers, of taste and aromalah are sought.

The uniqueness of the three Jetak coffee usually use the type of arabica coffee. This coffee grows a lot on the slopes of Mount Muria. Jetak Coffee is famous for its dark black color and structured fine coffee powder.

Jetak coffee production is still in the scale of home industry, so the production amount is uncertain. If the stock runs out, then the craftsmen produce again, depending on the marketing. With quality coffee to enjoy a glass of Jetak coffee in Kudus, we just spend Rp. 2.000, - for the size of one small glass, the price is very affordable.

Marketing in addition to be done in a number of markets in the City of Kretek, also widened beyond the areas such as Demak and Semarang. At this point, we should be proud of ourselves, may even pat the chest. That it is not only natural (natural) factors, namely fertile volcanic soil, humid air and sun throughout the year, but also aspects of the intelligence of the society (cultural) Indonesia is what makes us able to create various types of coffee with the quality of world-class special coffee.

Expertise or cultural intelligence that was born from the womb of traditions meramu or mix typical of the archipelago. Tradition meramu or meracik that not only gave birth to various types of specialty coffee in the archipelago but also the womb from the birth of kretek cultural entities that originated from a city called Kudus.

Kebumen Espreso Coffee, Way Unique Presenting Coffee

Kebumen Espreso Coffee, Way  Unique Presenting Coffee 

Coffee is now one of the most interesting commodities in the world. Coffee is a type of beverage that is important to most people around the world. Not only because of the consumers' enjoyment of coffee drinkers but also because of the economic value for countries producing and exporting coffee beans such as Indonesia.

Coffee is made from the seeds of coffee plants (flowering plants from the Rubiaceae family) that are baked. Coffee is the second most commercially traded commodity in human history.

The subtropical and tropical regions are good locations for coffee cultivation. Therefore, the countries that dominate world coffee production are in South America, Africa and Southeast Asia.

Indonesia is one of the largest coffee producing and exporting countries in the world. Most of the products are robusta varieties of lower quality. Indonesia is also famous for having a number of specialty coffees such as 'Luwak coffee' (known as the most expensive coffee in the world) and 'Mandailing coffee'.

Coffee is the fourth largest foreign exchange earner for Indonesia after palm oil, rubber and cocoa.

Coffee is a story of past plantations in Kebumen that try to raised up the beautiful story again. 

In history, Kebumen used to be a coffee center. Even in Dutch records also mentioned that coffee is one of the mainstay commodities Kebumen in the colonial period. The possibility of coffee cultivated at that time is robusta coffee and some of it the type of coffee nyamplung, the typical coffee Kebumen arise due to adaptation type of arabica coffee that does not match the coastal conditions with fruit that is not too dense.

Unfortunately, since 30 years ago Kebumen coffee commodities no longer exist in the national market and Indonesian coffee exports. This is in line with the faded tradition of planting coffee from farmers. Even the coffee plant is completely exhausted after many trees are felled.

Coffee in Kebumen then disappeared since 1987 which was replaced by a clove that was loved by farmers Kebumen.

Recent years coffee tried to be revived to be one of the mainstay commodities in Kebumen. The Kebumen Regency Government has since 2014 conducted a massive coffee plantation in the forests owned by the people and in state forests in cooperation with Forest Village Society and Perum Perhutani Institutions.

Since the emergence of coffee gardens in Kebumen that produce Kebumen coffee beans, local governments make coffee as a commodity of non-timber forest products that are worthy of exports.

Some coffee farmers, coffee business actors and Kebumen regency government are trying to revive the sweetness of the coffee story in Kebumen.

Coffee lovers in Kebumen have begun to show themselves by forming a community called Kebumen Copying.

Prior to the arrival of large-scale national brand packaging coffee in this decade, Djempol coffee became a mandatory treat in the morning with kretek, linthing and tempe mendoan.

The local people of Kebumen making  Djempol coffee as something that must be in their daily needs. In fact, secret the robusta coffee blend with vanilla, corn, and cloves creates a unique way of enjoying coffee from Kebumen, which is "nguntut kopi" that kids used to do in ancient times and now that tradition may no longer be found.

Djempol coffee that existed since 1969 has become a coffee icon in southern Central Java. Kebumen coffee revival created a unique innovation of how to drink coffee.

An espresso machine is certainly no stranger for coffee lovers in big cafes. Because through espresso, various types of coffee drinks presented. Like processed moccachino, cappuchino, caffe late, and other types of coffee preparations.

Enjoying the sensation of drinking Kebumen coffee healthy and delicious do not have to be expensive. There is a unique and distinctive way of presenting Kebumen coffee through a number of methods with an espresso machine made from bamboo.

Quite simply how to present Kebumen's various flavors of coffee with the bamboo espresso machine. How to presenting Kebumen coffee filtered like Vietnam Drip, then milk in stirring cinnamon. What is different is the innovation in the creation of Kebumen coffee beans using bamboo media as a tool to substitute the espresso tool. The bamboo espresso machine is a simple tool of a bamboo glasses she uses for dripping coffee.

Bamboo cylinders (bamboo glasses) are smoothed by varying sizes, from 4 cm, up to 6 cm with holes underneath being used like Vietnamese drip.

The smoothed coffee beans are then put into the bamboo glasses, poured with hot water and then filtered for the extract. Coffee also looks more black and more concentrated. Process for getting one cup of bamboo coffee as well as waiting for the more dark color takes quite a long time, between five to ten minutes.

The use of bamboo glasses makes the filtering process more perfect. In addition to removing elemental saccharose in the coffee, the process of filtering by using bamboo glasses can remove the poison so it feels different from other coffee but with the taste and quality are very high not less than the coffee dish cafe standard.

All types of coffee filtered with bamboo will have a distinctive flavor. A little bamboo scent will make the smell of coffee more awake.

The coffee a result bamboo filter will have a golden yellow color until a typical espresso froth appears. After that, coffee can be served according to taste, either by adding sugar or cream or milk.

Not inferior to espresso. Coffee beans like extracted perfectly. The taste and aroma feel very strong. Flavors that are not on espresso will be found. Because the level of originality of coffee tasted.

The element of bamboo can break down carbohydrates and be able to absorb glucose. Coffee produced from bamboo or bumbung, the glucose levels are minimal. Automatic carbohydrates will break down and become low calorie coffee.

To get a good taste of coffee does not have to be with an expensive tool. With innovation from bamboo raw materials that can be obtained from anywhere also able to compete with the quality of coffee blend from modern tools.

Delicious or not of taste coffee is not from how expensive the equipment is used. But from people's knowledge of coffee and appreciate the efforts of others.

Coffee lovers increasingly spoiled by the proliferation of cafes with creative concept of coffee that offers the uniqueness of each cafe. Coffee presentation for coffee lovers as well as providing information about coffee, such as single origin with various methods such as aeropress brewing, v60, chemex, syphon, vietnam drip and cold drip into one concept of drinking coffee on offer.

The cafe as one of the coffee places today not only offers cheap prices but how consumers enjoy the classy menu with a comfortable place. Presenting quality coffee and with the best processing, so that the resulting flavor becomes more leverage.

Kebumen Coffee has a bright future. The uniqueness of taste as well as the way of serving coffee using bamboo espresso machine offers health drinking sensation Kebumen delicious and delicious do not have to be expensive. Processed products of roasted coffee and oven powder are supplied in some cafes in Yogyakarta and Jakarta. Even the demand for bamboo coffee also comes from foreign consumers.

Demand for Kebumen coffee market is so unfulfilled as Kebumen's supply of coffee is very limited.

Kebumen Coffee is a special dish that attracts visitors and becomes a distinctive brand of Kebumen.