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A little bit about Coffee Coffee is made from roasted beans of the coffee plant (flowering plant of the Rubiaceae family), is called the world's "second most legally traded commodity" in human history. Coffee that is sold on the world market is usually a combination of roasted beans of two botanic types: arabica and robusta. The difference between these two types mainly lies in its taste and the level of caffeine. Arabica beans, more expensive on the world market, have a milder taste and contain approximately 70 percent less caffeine than robusta beans. Coffee was discovered in Ethiopia around A.D. 850, it wasn’t until it spread to Mocha, Yemen, in around 1100 that it became firmly established as a popular drink. From Mocha (from which Mocha coffee derives its name), beans were shipped to India, Java, and eventually Europe in 1515. In 1600s some monks urged Pope Clemente VIII to outlaw the “Muslim” drink, the pope argued that the drink was so good that it would be a “sin” to let only “pagans drink it.” Coffee thus began to spread across Europe. When the first coffeehouse opened in England in 1652, women were prohibited from entering, other than to serve men. Instant Coffee was invented by a man called George Washington around 1910. The Turks call their Coffee Houses the School of Wise and the 1st known café was opened in Istanbul where coffee was served. Coffee houses were often the hub of social change and the exchange of ideas. The coffee you enjoy each day has taken a long journey to arrive in your cup. Between the time they’re planted, picked and purchased, coffee beans go through a typical series of steps to bring out their best quality. At Jaad Coffee we closely work with our stakeholders at all stages. Indonesian Coffee Indonesia is the heaven for coffee. Almost each and every island produce their own coffee with their own characteristic taste. Most of the coffee products produced are Robusta beans 70%, followed by Arabica beans and a few regions are growing Liberica which is around 2%. Indonesian coffee is grown on the fringe of volcanic soil, so it has a unique aroma and taste. The Indonesian coffee industry is dominated by smallholders who cover 90% of the total area, averaging between 1 and 2 hectares per plantation. These small scale productions definitely are another reason why Indonesian espresso are one of the best in the world. We might compare these small farms to family owned and operated diners, where so much care is put into the product and everything is done by hand and most of the coffee is grown organically. What is perhaps surprising about Indonesians and their coffee is that almost a third of it is consumed domestically. SUMATERA – intense flavor, with cocoa, earth and tobacco notes· JAVA – good, heavy body, with a lasting finish and herbaceous notes· BALI – sweeter than other Indonesian coffees, with nut and citrus notes· SULAWESI – good sweetness and body, with warm spices notes· FLORES – heavy body, sweetness, chocolate and tobacco notes· PAPUA – heavy body, chocolate, earth and spicy finish. **Note: taste is very subjective, what we’ve described won’t represent how others might taste in the same coffee beans.For other considerations, coffee beans can taste different as it’s depend on the process from the field to the cup, a small details will cause a huge difference in the taste. In my journey for discovering coffee on the next slide I have given a few more experience with indonesian coffee.