Review: Arutala Java Arabica Coffee

The rise of the coffee industry in the country makes us no longer able to simply order at a coffee shop when choosing which coffee we want to taste.

Yesterday, for example, when I asked my wife to buy coffee, she gave me a barrage of questions before Si Cinta also gave me another 200 gram pack of coffee .

"Arabica or robusta?"

"Where did the seeds come from?"

"Do you want natural, washed, semi washed, honey, or wine?"

"Grind what?"

Hadeuuh... Luckily he bought it. So, yes... just answer with patience and an open heart.

Apart from the business of my wife and I, there is something unique in the variety of coffee types that have led to many questions.

Two things that are generally used as a benchmark in classifying coffee types refer to the place of origin and the coffee processing process from cherries (coffee cherries) to green beans (dried beans)--natural, washed, semi-washed, honey, or wine.

It is rare to divide the types of coffee based on the roasting process or roasting. Even though it is undeniable, the roasting process can also determine the taste of the coffee produced.

(Arutala Coffee)

Well, this is a unique thing that I found from the coffee I tried this time. Arutala marks the roasting process as a stage that is their concern in producing a distinctive coffee taste. This is based on the fact that there are often differences in the taste of the same coffee product.

Roating Process

In the process of roasting coffee itself, several terms are known which include:

- Light Roast; the earliest ripeness stage, processed at 180°C-205°C, is brown in color with high acidity and has an inherent taste like the sweet and savory juice of the fruit flesh.

- Medium Roast; using temperatures in the range of 210°C-220°C, this medium maturity level has a balance between the acidity of the coffee and the taste that comes out of the coffee beans.

This process is mostly used by coffee producers. The results of the roasting give off a stronger distinctive aroma and the color of the coffee is also darker than the light roast process.

- Dark Roast; This last roasting process is the limit of maturity that coffee connoisseurs can get. More than a dark roast, the taste of the coffee will be spoiled.

Processed in a temperature range of 240°C, the dark roast will be very dark with the lowest acid level and have a thick coffee body. This coffee is suitable for those who like strong coffee.

Product Reviews:

With the tagline "The Roasting Process is the big answer to why Arutala is different", Arutala, who strictly maintains the roasting process, is able to produce roast beans that have an even maturity process and maintain quality. This is evident from the Arutala Java Preanger product that I have tasted.

Even though what I have tried is in the form of coarse or coffee grounds, the roasting process leaves a clear mark on the aroma of smoke and the soft taste of the coffee that I sip.

The Arabica aroma itself is reduced, but the acidity level is lower, and the taste is softer on the tongue.

Serving Suggestions

For this Arutala Java Arabica, I prefer to give it a little extra or not to be served pure coffee.

You can add a little palm sugar, or mix it with sweetened thick, if you want a coffee milk dish with a "kicking" coffee taste.

Why, because although it's not stated what roasting process Arutala uses, this coffee producer probably uses a medium-dark roasting process.

And coffee from this process, will be more suitable if combined with coffeemate. Another good news, from this process the level of acid is relatively lower. So ... a little safe for those who have stomach problems.

That's all my little review this time. If you're curious, please try the coffee too; Arutala Java Coffee! I bought it here , the original price was 45 thousand, again the promo, so when I bought it, it was only around 30 thousand, and here are the brief specifications:

Coffee Type: Single Origin

Acidity: Medium

Body: light to medium

Origin: India

Planting area: East Java

Taste and aroma: apple, flowery, and dark chocolate

Guest Writer

( Andris Susanto )