Sejarah Pulau Bali (40): Sejarah Kopi Bali di Kintamani; Mengapa Orang Bali Menolak Menanam Kopi Sejak Era VOC-Belanda?

ORIGIN

OVERALL QUALITY

CHARACTERISTICS

LOOK FOR

BRAZIL

Average

Sweet
(some describe it as “fruity”), neutral

Bourbon
Santos

COLOMBIA

Good
to excellent

Sweet,
good flavor, full body, slight acidity.

Medellin,
Armenia, Manizales. Regardless of origin, Supremo is highest grade.

COSTA RICA

Excellent

Hearty,
rich

Tarrazu,
Tres Rios, Heredia, Alajuela. “Strictly hard bean” is best grade.

DOMINICAN REPUBLIC

Above
average to excellent

Varies.
Bani is more mellow, while Barahona is heavier and more acidic.

Bani,
Ocoa, Barahona

ECUADOR

Average
to above average

Sharp
acidity. May be hard to find in stores.

N/A

EL SALVADOR

Average

Medium
acidity, neutral to mild flavor

High
grown

ETHIOPIA

Inconsistent,
in part because of internal political problems

Sweet
flavor with floral aroma. Much of the coffee is harvested from wild trees.

Yergacheffe,
Harrar, Djimma

GUATEMALA

Excellent

Rich,
spicy or smoky flavor (growers burn pitch near the plantations in severe
weather to protect their crops; this smoke lends the beans their beans
distinctive flavor).

Antigua,
Coban, Huehuetenango. “Strictly hard bean” best available grade.

HAITI

Above
average

Sweet,
mellow, fair-bodied with a soft, rich flavor. Continuing political problems in
Haiti may make its coffees difficult to find.

Best
grade is “strictly high-grown washed.”

JAMAICAN HIGH MOUNTAIN

Excellent

Rich,
full-bodied, and well balanced

Wallensford
Blue Mountain, Silver Hill Estate Mountain. Watch out for “Blue Mountain
style,” a blend of beans intended to have the same flavor
characteristics as Blue Mountain, but which may contain no beans from that
plantation.

JAMAICAN LOW MOUNTAIN

Average
to below average, far inferior to Jamaican high mountain

Often
used as filler in cheaper coffee blends

N/A

JAVA (Indonesia)

Good

Spicy
or slightly smoky, full-bodied, with a strong flavor and little acidity

Rare
Old Java

KENYA

Excellent

Full-bodied,
rich, a bit winy, with a hint of black currant

AA
is best grade

KONA (Hawaii)

Above
average to excellent

Smooth
and mild, rich flavor, medium acid

N/A.
Watch out for “Kona style,” which may have similar flavor but is
not required to contain any Kona beans.

MEXICO

Above
average

Fine
acidity, light, delicate body, and pleasantly mellow flavor.

Chiapas
(Tapachula), Coatepec, Oaxaca

ORIGIN

OVERALL QUALITY

CHARACTERISTICS

LOOK FOR

MOCHA JAVA

Usually
above average

Mocha
Java is actually a mixture of one part Yemen Mocha beans to two parts Java
Arabica beans. The combination makes a more complete coffee than either
alone.

N/A

NEW GUINEA

Above
average

Similar
to Java, but more understated

Arona

NEW ORLEANS COFFEE

Usually
above average

Coffee
isn’t grown in New Orleans, but the area has become known for this blend, a
dark-roasted coffee blended with the root chicory.

Cafe
Du Monde is most well-known brand name

NICARAGUA

Inconsistent,
can be above average

Fair
acidity, mild flavor, medium to light body

Jinotega,
Matagalpa

PERU

Inconsistent,
can be above average

Good
flavor, with medium body, mild acidity, aromatic

Chanchamayo

SUMATRA

Above
average

Very
rich, full-bodied, fairly acidic

Ankola,
Mandheling

TANZANIA

Average

Sharp,
winy, acidic, rich, medium to full body

Moshi,
Kilimanjaro, Arusha; high-grade AA

UGANDA

Above
average

Similar
to Kenya, but with lighter body

Arabica
beans rather than robusto; best region is Bugishu

VENEZUELA

Average
to above average

Low
acidity, may be sweet, delicate.

Maracaibos:
Merida, Trujillo, Tachira. Best grade is Lavado Fino.

YEMEN (Mocha)

Excellent

Small
beans, with winy, smooth flavor, spicy aftertaste

N/A

ZIMBABWE

Above
average to excellent

Winy,
lighter-bodied with spicy aftertaste.

Washed
coffee