Serving Rare Coffee In A Special Way

Coffee, like grapes, gets most of its taste from the soil in which it grows. Any place with different conditions, whether land, temperature, altitude, rainfall, and sunlight, will affect the taste of coffee in your cup.

In addition, the treatment of coffee beans also plays a role. How coffee is picked, how the seeds are separated from the fruit, washed, dried, stored and roasted will affect the flavor, or taste and aroma.

Another thing that is not less important is the variety that is grown. The most widely grown arabica coffee comes from varieties Bourbon, Typica, Caturra and Catuai. Bourbon and Typica are the original varieties that are the ancestors of coffee trees in the world, while the Caturra and Catuai are Bourbon derivatives that are the result of crosses with other varieties.

The combination of these three varieties, places to grow, and its processing, sometimes produces a special, unique, but rare coffee. The coffees should be presented in a special way too. For that reason, the Starbucks coffee shop presents the Reserve bar at some of its outlets.

At Starbucks Reserve, rare and special coffee are mixed in different ways. A barista who process it, in addition to knowing how to serve coffee, also must be able to explain the specialty of the coffee to the visitors.

Reserve Bar is open, with a large table where visitors can see how coffee is prepared. They also can choose brewing and serving methods such as Pour-Over, Siphon, Chemex, Frech Press, and also Cold Brew drinks.

“You can ask questions, ask for suggestions, or choose how coffee is served. The baristas will explain it with pleasure,” said Roger Van Tongeren, vice president of Starbucks Indonesia in Jakarta, Wednesday (17/05/2017).

At the opening of Starbucks Reserve Plaza Senayan, there are two coffee option namely Nicaragua La Roca and Costa Rica Vista Del Mar Yellow Honey. What was introduced to the visitors at the time was the first.

Nicaragua La Roca is grown on the Nueva Segovia plateau with an altitude of over 1,500 meters. Low humidity, as well as a mixture of volcanic soil and rain forest in the region, make the coffee beans there has a complex and sweet flavor.

This small quantity of coffee beans is processed by air-dried in the shade, then in a semi-shady place. This process will strengthen the coffee flavor, the sweet taste of red plums, citrus and flowers. When sucked, there is a blend of acidity and sweetness on the tongue, and the smell of sweet scent.

Visitors can choose between the two variants and ask how the coffee is served. The baristas will not determine how it feels, their job is to bring out the best taste that the coffees have.

Since every copy in the Reserve has its own story, then the baristas will furnish it with a special approach and presentation, so that the story will continue on the tongue of those who feel it.

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