Indonesian Coffee Brands: Which Indonesian Coffee Brand Tastes Best? What Coffee Beans to Buy in Indonesia

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Indonesia is the largest coffee producer in Asia and the fourth largest in the world. For Indonesians, drinking coffee is as common as Chinese people drinking tea.

In the mid-17th century, coffee trees were introduced to Indonesia by the Dutch (some official data suggest it was even earlier).

In 1712, the first batch of coffee from Java was sold to Amsterdam.

Indonesia exported 300,000 tons last year, making it the fourth largest coffee producer in the world. Approximately 75,000 tons are Arabica coffee.

Ninety percent of this coffee is grown by small tenant farmers on plots of one hectare or less.

Indonesian coffee has a special taste for various reasons.

The most important influences are soil type, altitude, coffee varieties, processing methods, and aging techniques.

This combination of natural and human factors creates a unique "terroir" for each coffee* (Note 1).

Indonesian coffee varies greatly in quality, with most marketed by island of origin:

Such as Sumatra, Sulawesi, Java, or Timor.

The advantage of Indonesian coffee is that most coffees have characteristics of rich, reserved flavors and lively acidity.

The disadvantage is that there may also be uncomfortable astringency or slight moldy flavors.

Others show earthy qualities, which some coffee enthusiasts enjoy, while others may dislike this characteristic.

Indonesian Coffee Brands:

Java Island:

Java holds an extremely important position in coffee history.

Unlike most other Indonesian coffees grown on very small farms and initially processed, Java coffee is grown on large farms or plantations, mostly government-operated, using modern methods for washed processing.

Java produces delicate, aromatic coffee with relatively low acidity, fine texture, and good balance.

Sulawesi Island:

The old name of Sulawesi Island is Celebes. Sulawesi is one of the oldest islands in the archipelago, with exposed rocks dating back over millions of years. Yellow-red podzolic soils are found in coffee-producing areas. Beneath the surface of these soils are often several layers of clay rich in iron.

The most famous producing region is Toraja, located in the highlands of South Sulawesi.

Kalosi, south of Toraja, is the main metropolitan area of this region. It is also the name most commonly used to represent Sulawesi coffee.

It is famous for its full body, rich flavors, and deep, lively acidity.

Kalosi: Market name for coffee from the southwestern part of Sulawesi Island.

Toraja: Growing area in the southeastern highlands of Sulawesi Island.

Sumatra:

"Sumatra" coffee is very complex and elusive.

The best coffees in Sumatra come from two places: near Lake Tawar in Central Aceh, northern Sumatra, and in the more southern mountains surrounding Lake Toba.

Due to many small tenant farmer producers and their unique semi-washed processing methods and lack of soil iron, coffee beans from this region have a distinctive blue color in the fresh green bean stage.

Mandheling:

Once hailed as the world's fullest coffee beans.

Mandheling is a trademark used for Arabica coffee from North Sumatra, produced by the Mandailing people from the Tapanuli region of northwestern Sumatra.

Lintong:

Mandheling Lintong, the most famous coffee from the Lake Toba region on North Sumatra Island.

Correctly understanding Golden Mandheling coffee: not all golden-colored Mandheling is Golden Mandheling.

Gayo Mountains:

In Aceh Province on the north side of Sumatra Island, Gayo coffee is grown on the slopes surrounding the town of Takegon and Lake Tawar.

The altitude in production areas averages between 1,110 and 1,300 meters. Coffee is grown by small tenant farmers under shade trees. This wet-processed coffee is cleaner but typically lacks the flavor characteristics of traditionally processed Sumatra coffee, resembling coffee from the Mandheling region of Sumatra Island.

Its advantage is showing unique flavors and deep, lively body.

Aceh, at the northernmost tip of Sumatra Island, is a fascinating and complex place. Due to long-term political instability, Aceh is not a region that ordinary people would visit.

The Gayo people are determined and hardworking, with nearly 20% of coffee processors being women.

Timor Island:

Divided into East Timor and West Timor, originating in the early 20th century. East Timor has not used chemical agents and fertilizers for the past 25 years and should be the world's largest organic coffee producer. However, due to East Timor's political instability, exports are difficult. Most of what is currently available comes from West Timor beans.

Luwak Coffee:

Luwak Coffee: Coffee from Sumatra Island, Indonesia, famous not for its origin but for its unique processing method.

A mammal called the Asian palm civet eats ripe coffee cherries. The civet's digestive system corrodes the outer layer of the coffee cherry, then digests and excretes the seeds. Coffee beans are selected from the feces, then cleaned and sorted. Due to its limited production, rarity, and special taste, this coffee has become one of the rarest and most expensive coffees in the world.

Now some companies simply create a product called "Kopi Luwak" by artificially feeding coffee cherries to civets.

Soil Types:

The soils in Aceh, Bali, Papua, and the Flores highlands are mainly Andosols. The naming rule comes from the Japanese words "an" (black) and "do" (soil).

These fresh soils come from volcanic ash and are highly fertile, containing important trace nutrients.

For Arabica coffee in the Java and Lintong regions, the soil is a combination of Andosols and Umbrisols. Umbrisols are brown-ash-like weathered volcanic soils mixed with considerable organic material.

Harvesting and Processing Methods:

Whether on small tenant farms or medium-sized estates, all Arabica coffee in Indonesia is hand-picked. Since coffee cherries don't ripen all at once, farmers harvest every 10 days over a period of 5 to 6 months.

They only pick red, ripe cherries to express the best quality, aroma, and flavor. When mechanical harvesting is used, unripe cherries can reduce coffee aroma and result in rougher texture.

After harvesting, these special coffees are processed in various ways, giving the final coffee product its unique taste and aroma.

Generally, these characteristics can enhance coffee quality. However, poor or inconsistent processing methods can lead to loss of flavor and muddiness.

The three main processing methods are: 1. Dry 2. Wet-hulled (semi-washed) 3. Washed

Most small farmers in Sulawesi, Sumatra, Flores, and Papua process coffee using a unique process called "giling basah" in Indonesian, which translates to "Wet Grinding."

In this processing technique, farmers use machines to remove the cherry hull. The coffee beans still have much mucilage and are then stored for about a day.

During this period, the mucilage is washed away. At this point, the coffee is partially dried and ready for sale (approximately 30% to 35% moisture).

Removing the coffee's outer hull in this semi-dry state gives the beans themselves a unique deep blue color. This processing method reduces acidity and increases the coffee's body, creating this classic Indonesian-style coffee.

Altitude:

All Arabica coffee regions in Indonesia are located within the optimal altitude range for Arabica coffee: between 1,000 and 1,800 meters. Generally, the higher coffee is grown, the slower it grows, with lower yields, fuller beans, and more flavor.

Wamena region of Papua: 1,400 to 2,000 meters

Moanemani region of Papua: 1,400 to 1,700 meters

Central region of Flores: 1,200 to 1,700 meters

Toraja region of Sulawesi: 1,000 to 1,700 meters

Kintamani region of Bali: 1,000 to 1,500 meters

Ijen Plateau in East Java: 1,300 to 1,500 meters

Lintong region of Sumatra: 1,200 to 1,500 meters

Aceh region of Sumatra: 1,110 to 1,300 meters

Varieties:

There are over 20 varieties of Arabica coffee circulating in the Indonesian commercial market. There are six main categories.

The most well-known is Typica - this is the original cultivated variety introduced by the Dutch. When Indonesian coffee was attacked by leaf rust, many Typica varieties disappeared in the late 1880s. However, Typica varieties can still be found in Sumatra, Sulawesi, and Flores, especially in Bergandal and Sidikalang at high altitudes and remote areas.

After being sorted by bean size, some producers store the coffee for one to three years before sale. This process gives the coffee a very mild and warm character with woody and cinnamon flavors. Fresh beans gradually change color from deep yellow to brown.

Note 1: "Terroir" in French originally refers to "land, homeland." The Chinese have an ancient saying: "One region's water and soil nurture its people," where "one region" refers to a specific area's water and soil, including geographical location and climate environment. "One region's people" are those who have long lived in this geographical area. People from different regions, due to different environments, survival methods, geography and climate, thought concepts, human history, and ways of dealing with others, will naturally have different cultural character traits. This saying fully explains the concept of Terroir.

Terroir is the combination of all the above factors. What "Terroir" refers to are the various subtle environmental factors that constitute the "personality" of coffee. Just as parents' teachings and examples, the temperament and cultivation of neighbors, and the surrounding regional environment have a huge impact on people.

Coffee trees are also influenced by various factors including the soil quality, terrain, elevation, drainage, weather, and even local traditions of their growing environment, resulting in completely different expressions. At this point, the different appearances of the same coffee variety grown and processed in the same way in different regions can be easily explained by the difference in "terroir" encompassing soil, topography, and climate - there's no argument, no substitute, because there is only this region in the world.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

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