Robusta or also called Java coffee, like by many people. The aroma is strong and the taste is thick, so coffee is most popular in coffee shops.
Losari robusta coffee is one of the best in the robustness of robusta coffee fans. The best Losari coffee is produced in the Losari Plantation Coffee Resort & Spa area in Losari Village, Grabag District, Magelang Regency.
The owner, Gabriella Teggia named the coffee the product of his garden with Losari Coffee – according to the name of the resort he owned. But since the Losari resort changed management, MesaStila Resort & Spa in 2011, Kopi Losari was renamed MesaStila Coffee. Even though the brand has changed, Losari’s robusta coffee taste has not changed.
Before the tour began, TEMPO had a chance to start steeping Robusta coffee from Mesa with palm sugar from the sapwood tree leads. Another way to enjoy coffee, by chewing warm coffee beans with palm sugar. The taste feels like coffee candy.
The MesaStila coffee plantation has a total area of 11 hectares, the tour participants generally are resort guests. For non-guests, visitors can book a rate of IDR 200,000 per person. Each tour is accompanied by a guide, who invites participants to learn about Losari robusta coffee.
The tour was more fun, because all participants were invited to walk along the plantation. In the end, they stopped at a coffee shop run by MesaStila Resort & Spa, to enjoy a cup of Losari robusta coffee.
The Task Manager of MesaStila Resort & Spa, Yoyok Widyo Pramono who guided the tour explained, Losari Village is located at an altitude of 687 meters above sea level (masl). The land is more friendly with robusta coffee and liberica – which is often called exelsa coffee or lanang coffee. According to Yoyo, arabica coffee can also be grown in Losari, but makes coffee stronger.
“Ordinary arabica coffee grows at altitudes above 1,000 mdp. While Robusta coffee besides Liberika is between 300-900 masl. “But the amount of arabica and liberika is here a little. Not as much as robusta, “said Yoyok.
Coffee is a plant that rarely harvests, harvests once in a limited time. Precisely at the beginning of the dry season, from July to September, “In one tree, the coffee beans are ripe not together. Only one group is red and there are still green ones, “Yoyok said.
The best coffee beans are the best-selling blackish red ones. After the first picking, the farmer will re-pick at 7-10 days later to wait for the green to mature, “Continue to progress for 3-4 months. One coffee tree can produce 3.5-5 kilograms of harvested seeds, “said Yoyok.
This year, not much coffee can be harvested. Because, from 11 hectares of gardens only 12,500 are productive from the ideal number of 15,000 trees. From the numbers of productive coffee trees, including 2,000 coffee trees that must be rejuvenated.
Robusta coffee trees begin to be ready for harvest at the age of five, while the productive period reaches 60-70 years. In 2018, from around 10,000 trees harvested produced 12 tons of wet coffee. After being dried in the sun for 10 days, the weight is only 3 tons. In other words, the ratio of the quantity of wet coffee to dry coffee is 4: 1.
The dried coffee is peeled and stored in the warehouse for a minimum of two years fermentation process. The longer the fermentation process further reduces caffeine levels and acidity in coffee, “The fastest fermentation process is civet coffee. Because it was only processed overnight in the stomach of the civet, “said Yoyok. No wonder, civet coffee is high in the market.
At the MesaStila plantation also applies cross grafting techniques between robusta and arabica, or robusta with arabica. The technique is enough to help farmers who lack land.
The harvesting process was fast only three years after grafting because it did not start from seedlings, but borrowed tree trunks from growing coffee plants. So far, the plantation has harvested coffee twice from the results of crossing.
“I don’t feel mixed up. In accordance with the characteristics of each, “Yoyok said, pointing to the example of the grafted plants between Robusta and Arabica.
During the trip down the garden, the tour participants enjoyed the view of white coffee flowers. The crown appears clustered on the branches of the stem. From a distance like snowflakes falling on tree trunks.
Fragrant coffee spread as fragile. According to Yoyok, the flowers are markers of rain that will appear in the middle of the dry season.
The trip was completed by laying his back on the coffee shop chair as well as a coffee roasting place. On top of the furnace, two workers are diligently frying 30 kg of coffee on a wide frying pan manually.
“From the smell and smoke. If the smoke has billowed, the sign will cook. And the smoke gives rise to the distinctive smell of ripe coffee, “said the coffee fryer, Khaerudin, 21 years who roasted 2-3 times a month.
Unfortunately, the coffee grown and produced there is not sold freely on the market. Only consumed for guests who stay and tour participants. Also provided in certain size pouches or kanting for sale at the inn itself in the form of powder or seeds.