Part 9/13:
A taste test conducted by industry expert ADI Taro and champion barista Onika Tay compared the traditional Arabica with the new Komasti variety. The classic Arabica featured familiar notes of citrus, dark chocolate, and caramel—a smooth, pleasant profile. In contrast, the Komasti exhibited a bolder, nuttier taste with a rougher, slightly salty aftertaste, making it more suitable for strong espresso blends.
While traditionalists prefer the original Arabica, the new variety offers promising resilience and higher productivity, which could help mitigate the effects of climate change on Indonesia’s coffee supply.