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Introduction to Single-Origin Coffee Varieties and Processing Methods at Imni Estate, West Java, Indonesia

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, An introduction to single-origin coffee varieties and estate processing methods at Imni Estate, West Java, Indonesia. SUMATRA: The island of Sumatra has three main growing regions: Aceh in the northern area, the region slightly south around Lake Toba, and the recently emerging area near the islands of Mangkuraja. This may also trace back to smaller regions in the following areas: Takengon, Bener Mariah in Aceh Province, and L...

The Republic of Indonesia, officially known as Indonesia, is a renowned coffee-producing country in Asia and a nation in Southeast Asia. The country earned the title "Thousand Islands" due to its composition of as many as 17,508 islands, making it part of the Malay Archipelago and the world's largest archipelagic nation. It is truly an island country. Nearby coffee-producing countries include Papua New Guinea and East Timor, and it also shares borders with countries such as Malaysia.

SUMATRA

Sumatra Island has three main growing regions: the northern Aceh region, the area slightly south of Lake Toba, and the recently emerged islands near Mangkuraja. Smaller regions may also trace back to: Takengon, Bener Mariah in Aceh Province, Lintong, Sidikalang, Dolok Sanggul, and Seribu Dolok surrounding Lake Toba. Previously, coffee beans sold from this region were commonly called "Sumatra Mandheling," but there is actually no place called Mandheling—the name comes from the local island tribe's name. Typically, Mandheling is graded as Grade 1 or Grade 2. The grading method undoubtedly adopts cupping quality rather than the generally assumed raw bean quality itself. However, I still question recommending Grade 1, as this grading seems to have become overly prevalent. It is quite strange to separate different varieties into different batches, so most Sumatra coffee beans are mixed from unknown varieties. Sumatra coffee beans are exported through the port of Medan, but prolonged stagnation at the port before export, due to humid and hot climate factors, will be detrimental to the quality of the coffee beans.

Altitude: Aceh 1100-1300m, Lake Toba 1100-1600m, Mangkuraja 1100-1300m

Harvest: September—December

Varieties: Typica (including Bergandal, Sidikalang, Djember), Timtim, Ateng, Onan Gajang

JAVA

In Indonesia, this region inherited Dutch colonial practices and customs, thus having more large coffee plantations. The four major coffee fields, covering 4000 hectares, were previously government-owned plantations. At that time, coffee beans from this region enjoyed an excellent reputation, although I believe that not long ago, many blend beans have been replaced by other coffee varieties in "Mocha-Java." Java coffee beans maintained high prices for a long time but experienced significant price reductions in the 20th century. The growing areas cover the vicinity of Ijen volcano in eastern Java and the western region.

Altitude: 900-1800m

Harvest: September—September

Varieties: Typicas, Ateng, USDA

FLORES

Flores is a small island located approximately 320 kilometers (200 miles) east of Bali, one of the Indonesian archipelago islands. As a region that joined the coffee industry relatively late, it has developed a good reputation in coffee cultivation. In the past, it was common for much of Flores's coffee production to be consumed domestically or mixed with other coffees for export, rarely sold directly as "Flores coffee." The island has active and dormant volcanoes, with the mixture from Bajawa volcano having a significant positive impact on the main growing areas. In terms of coffee processing, semi-washed processing is the most common method in this region, though some coffee beans are still produced using the fully washed method.

Altitude: Tana Toraja 1200-1800m, Mamasa 1300-1700m, Gowa average 850m

Harvest: May—September

Varieties: Typicas, Ateng, Robusta

BALI

Coffee arrived in Bali relatively late, initially growing on the Kintamani plateau. Coffee production was severely affected when Mount Agung erupted in 1963, causing over 20,000 deaths and widespread destruction in eastern Bali. By the late 1970s and early 1980s, the government distributed Arabica seedlings to promote coffee production, but some believe this had limited effects, as approximately 80% of the island's current production is now Robusta beans. Although tourism provides the largest income, agriculture employs the most people on the island, and Japan was the largest buyer in the past.

Altitude: 1,250-1,700m

Harvest: May—October

Varieties: Typicas, Typica derivatives, Robusta

Taste Description: Strong fruit aroma, with plum and jackfruit flavors, clean and sweet aftertaste.

Flavor: Complex floral aroma upon entry, with tropical fruit flavors like mango and jackfruit on the palate, rich mouthfeel, and long-lasting aftertaste.

Cultivation History

Java Island has a very long history of coffee production, with West Java being the first place where coffee was planted during the Dutch colonial conquest period in Indonesia. The Dutch began planting and exporting coffee trees on Java Island (part of the Dutch East Indies) in the 17th century. In the early days, during Dutch rule, Arabica Typica coffee beans were cultivated, introduced from Ceylon Island (modern Sri Lanka). In the 17th century, the Dutch colonial government initially planted coffee in Batavia, extending south to Sukabumi. It spread widely throughout central and eastern Java, West Java, parts of Sumatra Island, and Sulawesi Island, establishing coffee's noble marketing position.

Java Island's coffee trees were exported to the Netherlands in 1711, cultivated in Amsterdam greenhouses, and in 1715 sent to the French court. Thereafter, the regions where coffee was cultivated by the Dutch and French in Asia and the Americas became the New World coffee. The better quality coffee from Java Island typically comes from state-owned and private plantations. State-owned plantations, with government support, more easily sell to European and American countries and thus have relatively greater fame.

Aromanis Estate

Aromanis is a traditional Indonesian sweet pastry made from basic ingredients of flour and sugar. Using Aromanis to name this coffee indicates that these coffee beans have a texture like cotton candy.

Natural Honey Process

Manual picking is used to ensure berry stability. After picking, the outer skin is removed, and natural drying is performed while retaining the pulp, also known as pulped natural. After approximately one month of natural drying, washing and other treatments are performed, followed by storing the beans for about half a month before packaging. The sole purpose of this process is to create more complex and full flavors.

S795 Variety

S795 Local Name: Jember

This variety was bred in India in the 1940s by crossing Kent (a Typica selection, tall, high-yield, highly resistant to leaf rust) with Coffea Liberica. In 1955, the Indonesian Coffee and Cocoa Research Institute (ICCRI) named it Jember, and it is widely planted in India, Indonesia, Yemen, and Ethiopia. It has some resistance to coffee leaf rust, but this resistance decreases over time. It has maple syrup or brown sugar-like flavors.

FrontStreet Coffee West Java Coffee

Region: Mount Tangkuban Perahu, West Java

Estate: Aromanis Estate

Processing: Natural Honey Process

Variety: S795

FrontStreet Coffee Roasting Suggestions

West Java green beans have high density, so heat adjustment requires special care. To highlight fruit flavors and sweetness, FrontStreet Coffee's barista chooses medium roasting, which can fully express the uniqueness of the green beans.

Roaster: Yangjia 800N

Heat the roaster to 200°C and load beans, open air damper to 3. After 1 minute of steaming, adjust heat to 160°C, keep air damper unchanged. When furnace temperature reaches 165°C, adjust heat again, reducing to 130°C. Roast to 5'35", temperature 152°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete, adjust air damper to 4;

At the 9th minute, ugly wrinkles and black spots appear on the bean surface, toast aroma clearly turns to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. Starting at 9'21", first crack begins, maintain small heat unchanged, fully open air damper to 5 (heat adjustment must be very careful, not so small that there's no cracking sound). At 198.6°C, unload from roaster.