This javanese coffee, slightly acidic, sweet and well balanced, gives off a delicious aroma. It is however more acidic than the coffees of sumatra which are, on the other hand, less spicy.
● The flavors of Javas are more spicy, full-bodied and acid.
Taste profile description
In order to choose a good coffee it is extremely important to understand the three components that characterize coffee.
The body: This is the feeling of heaviness and power of taste found at the back of the tongue. A coffee with lots of body will turn the color of the cream that is added to it in a golden brown.
Acidity: Acidity causes a pungent sensation and gives a slightly sweet taste to coffee. It is a sensation found on the sides of the tongue. A slight acidity will be very pleasant when tasting of your coffee.
The aroma: In order to define what the aroma is, we could simply say that it is a combination of the taste and the scent of a good coffee. We will define the aroma of a coffee in that it evokes a known taste: the chocolate taste of a mocha and the fruity taste of Kenya AA says that a coffee is rich when it presents a nice balance of these three components.