Coffee in Indonesia

Indonesia is a country made of very many islands. The country produces both the coffee Arabica beans together with coffee Robusta. The Arabica beans specialty bean is grown in the Sumatra region though other regions like java and Sulawesi also grow coffee.

Coffee processing in Indonesia

Coffee in Indonesia is processed using the semi-washed processing method famously known by the name ‘giling basah’. This method is referred to as wet hulling and almost all the coffee beans produced in this island country are produced using this method. This highly contributes to the coffee flavor profile of beans from Indonesia.

The coffee cherries are dried while on the bean for a short period before they are washed then de-pulped. This helps the coffee to extract the coffee the fruity sweetness and properties.

Major coffee growing regions in Indonesia

Sumatra

This is the region that harvests their coffee before all other regions in the country owing to the fact that it is located in the north-west region of the country. The main areas that produce the high-end quality and specialty coffee beans include Mandheling, Aceh, and Lintong and all this is located in Sumatra northern region.

Along the lake of Toba is where the Mandheling coffee is usually produced and is among the world’s deepest lakes. The region produces the most complex, syrupy, and spicy coffees of which it is popular. Lintong coffees are usually grown also along the lake but to the south-west region. The coffees from this region are very revered for their earthy profile. The area has one of the best specialty coffees in the Sumatra coffees and the whole of Indonesia.

To the north- most regions are Aceh and are also popular as Gayo. The coffees are grown near the Tawar Lake and these coffees are well known for being least complex and cleanest with fine acidity tones and also less body. The coffees are usually harvested in the period of November to march and are typically available in the month of April.

The majority of the Sumatra coffees are usually processed using the wet and hull method which Indonesian tradition. However, some of the local people use the sun drying method to process their coffees. The coffee processed using this method is common with strong fruity flavors and complex with very strong juicy taste.

Java coffee beans

Java is the Indonesian capital besides being a major coffee growing island. The region is also famous for being the ancient coffee producer in the country. The coffee crop was introduced in the year 1699 by Dutch colonial rulers and has been a coffee producer until today no wonder the coffee being referred to java.

Coffee production on this island is faced with Roya, coffee berry disease which is a form of fungi in the form of rust affecting the crop leafs in the late 19th century. This is the reason that coffee farming was reverted from the island low lands to the highlands which was actually some plateaus. This led the region to produce the world’s quality coffee which is high grown and high-quality Arabica beans.

The majority of coffee producers in java are state plantations though the small scale private farmers are also joining the industry fast and this means more varieties from the region and more yields. Sulawesi coffee is harvested between June and October and is typically available in the month of September

Vast of the coffees produced in java are processed using the traditional method also known as wet hulling. This gives the beans a syrupy body, low acidity, and composite body. Coffee from Sumatra and Java are almost similar in flavor only that Java coffees are sweeter and cleaner while the Sumatran is more earthy and spicy.

Sulawesi coffees

The region was originally known by the name Celebes. The region grows the highest grown coffee in the country. The majority of the coffee crops are grown in the Toraja region which is the south most part of the island. Sean Mountains bisects this region where anciently the coffees produced in the west side normally goes to the market of Sapan while those to the east the minanga town market.

Today the coffees are combined with the best quality coffees being market as Sapan-Minanga. These coffees are strictly high grown, usually up to 2000 meters above the mean sea level and the best quality offers the cleanest and smoother Indonesian coffees.

Sulawesi coffee is harvested between May and November and is typically available in the month of August all the way to September

They are characterized by low acidity and syrupy body but not as earthy as the java and Sumatra coffees. Since they are high grown they are very dense which makes them stand dark roasting well without losing their special flavor.

Bali coffee beans

The harvesting period of coffee in Bali is usually from May to October and the coffee beans are typically available in the duration between august and September. The region grows some of the best Indonesian coffee. The majority of the coffees grown here are produced between Agung volcanoes and the highlands of Kintamani. The volcanoes are active thus keeping the soil very fertile with volcanic ash and very fresh. Sabuk Abian is a traditional organization for the region's coffee farmers and is based on Hinduism. Like other regions in the country, the wet hull method is used to process the coffee beans though sometimes some farmers use the sun drying method or the wet processing. The coffees from this region are characterized by high acidity than the rest of Indonesian coffee with sweet citrus notes like those of oranges. The coffees are also sweet with chocolate-like flavor.

Other coffee growing areas in the region include East Timor and Flores. However, the major growing regions and very popular are the Sulawesi, Sumatra, and java regions.

Flavor

Indonesia coffees tend to have a dark and bold flavor profile, with a prominent earthiness. The semi-wash process creates tasting notes ranging from earthy, mustiness, spice, wood, tobacco, and leather. They often have a long-lasting finish that feels like unsweetened or dark cocoa. The Sumatran region is the most popular Indonesian region today because of its reputation for taking well to darker roasting. Sumatra produces Mandheling and Ankola, which are two of the world’s most famous and high-quality coffees. There are usually smokey or toasted flavors with a lot of complexity. These coffees are often polarizing because many coffee lovers believe those flavors overwhelm the cup.