Koteka is one of the leaves that can be used by people in Papua to enlarge their genitals. On this occasion we will provide several articles related to a discussion about the Enjoyment of Papuan Koteka Coffee. Typical Papuan Koteka Coffee
The names Kopi and Koteka are familiar to our ears. One is a drink, the other is clothes to cover the male genitalia of indigenous Papuans. If the two of them were together and served in a cup of coffee, what would that taste like?
At Alenia Papua Coffee and Kitchen Kemang, South Jakarta, I tasted a cup of V60 Arabica Papua, on Thursday, May 3 2018. Just as it rained, the cold hugged immediately made the coffee warm until the cup was sweating as if asking to be drunk immediately.
I removed the dripper before sipping the strong coffee. But first, the coffee grounds in my dripper are closer to my smell. Hmmm, the thick sour aroma sticks to the bridge of the nose. Coffee celebrities will call this coffee having a high acidity or acidity level. Indeed, this is the character of Papuan coffee: it is firm starting from the aroma.
Trying to take a slow sip enjoying every sip. The coffee filled all parts of my mouth and immediately I tasted the taste very well. There is a lingering citrus sensation. “The acid is close to berry, orange, and peach flavors. The higher the acid, the better the assessment, ”said Curious People Coffee roaster Hideo Gunawan. He is one of the informants who will tell you about Papua Arabica coffee, especially those from Oksibil, Bintang Mountains, Papua.
This typical coffee of the Bintang Mountains is named Koteka Coffee. The name sounds unique because the coffee is packaged in a container similar to the original koteka. Regent Oksibil Costan Oktemka, who also accompanied Hideo, said Koteka Coffee is original coffee produced by the people of the Bintang Mountains. "We want to introduce Oksibil tourism through coffee," said Regent Costan.
Arabica type Koteka coffee grows at an altitude of more than 1,900 masl. The higher the planting area, according to Hideo, the better the taste will be. This is what makes Koteka Coffee special compared to other Indonesian Arabica coffees, which are grown on average at an altitude of 1,500 meters above sea level.
At this altitude, the cold with an average temperature of 18-23 degrees makes coffee beans ripen more perfectly. "This temperature is ideal for growing coffee," said Hideo. The ripening process takes longer due to temperature factors. As a result, nutrients will accumulate and the taste of coffee tends to be more acidic. But this is the hallmark of quality coffee.
Koteka coffees are grown in five districts of Oksibil. Each family plants and owns at least 1,000 trees with a production of around 600 kilograms per year. Coffee will be distributed to various regions in Papua, such as Jayapura, after the main harvest throughout the year.
Although only distributed to Jayapura, Koteka Coffee is claimed to have been known to foreign countries because it had been promoted to Europe and Australia. The promotion has been intensively carried out starting 2016. To popularize it, the government has provided assistance to 20 cooperatives there. Each cooperative received Rp. 100 million for coffee development. This assistance was provided by the government to support the community to maximize coffee bean production, both dry and wet beans.
So that it can be enjoyed on the table, the Arabica type Koteka Coffee in Oksibil has a long history. That said, coffee does not immediately grow there. According to the story of Regent Oksibil, the coffee was brought by a missionary from the Netherlands to Papua in 1970. And since it was harvested for the first time until now, coffee is still processed manually. "Starting from the way they skin to roasting, everything is still human," said Hideo, who conducted research on the coffee in February.
Even though it is processed by human hands, the local people have an instinct to treat the coffee beans appropriately. For example, making sure the seeds are really red when picked. This is what keeps Koteka Coffee in quality.