Indonesian Coffee Introduction | Indonesian Coffee Bean Brand Recommendations | Indonesian Coffee Bean Prices

Indonesian Coffee: A Comprehensive Guide

Professional Coffee Knowledge Exchange | More Coffee Bean Information | Follow Coffee Workshop (WeChat Official Account: cafe_style)

In the mid-17th century, coffee trees were introduced to Indonesia by the Dutch (some official sources 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 consist of Arabica coffee.

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

Indonesian coffee beans possess distinctive flavors for various reasons.

The most significant influences include soil type, altitude, coffee varieties, processing methods, and aging techniques.

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

Indonesian coffee quality is highly diverse, with most coffees marketed by their island of origin:

Such as Sumatra, Sulawesi, Java, or Timur.

The advantages of Indonesian coffee include mostly rich, restrained flavors with vibrant acidity.

However, disadvantages may include uncomfortable harshness or slight musty notes.

Others exhibit earthy characteristics, which some coffee enthusiasts appreciate while others may find disagreeable.

Java Island (Jawa)

Java holds an extremely important position in coffee history.

Unlike most other Indonesian coffees grown on small farms with basic processing, Java Arabica coffee is cultivated on large estates or plantations, mostly government-operated, using modern methods for wet processing.

Java produces refined, aromatic coffee with relatively low acidity, delicate mouthfeel, and good balance.

Sulawesi Island (Sulawesi)

The former 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 regions. These soils often contain several layers of iron-rich clay beneath the surface.

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

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

It's renowned for its full viscosity, rich flavors, and deep, vibrant acidity.

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

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

Sumatra Province

"Sumatra" coffee is exceptionally complex and elusive.

The best coffees from Sumatra come from two regions: the Central Aceh region near Lake Tawar in northern Sumatra, and the mountainous area surrounding Lake Toba in the south.

Due to numerous small tenant farmer producers and their unique semi-washed processing method combined with iron-deficient soil, coffee beans from this region display a distinctive blue color in their fresh, unroasted state.

Mandheling: Once acclaimed as the world's fullest-bodied 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 of North Sumatra Island.

Gayo Mountains: In the Aceh province of northern Sumatra, Gayo coffee is cultivated on the slopes surrounding the town of Takegon and Lake Tawar.

Altitudes in producing areas average between 1,110 and 1,300 meters. Coffee is grown by small tenant farmers under shade trees. Wet-processed coffee from this region is cleaner but typically lacks the flavor characteristics of traditionally processed Sumatran coffee. Traditional processing methods produce coffee similar to that from the Mandheling region of Sumatra.

Its advantages include exhibiting unique flavors with deep, vibrant viscosity.

Aceh, located at the northernmost tip of Sumatra Island, is a fascinating and complex place. Due to long-term political instability, Aceh is not a region commonly visited by tourists.

The Gayo people are known for their strong character and hardworking nature, with nearly 20% of coffee processors being women.

Timor Island (Timur)

Divided into East Timor and West Timor, originating in the early 20th century. East Timor has not used chemical agents or fertilizers for the past 25 years, making it potentially the world's largest organic coffee producer. However, due to East Timor's political instability, exports are difficult, and most currently available beans come from West Timor.

Civet Coffee (Luwak)

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

A mammal called the 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 distinctive taste, this coffee has become one of the world's rarest and most expensive coffees.

Some companies now create a product called "Kopi Luwak" by artificially feeding coffee cherries to civets.

Soil Types

Soils in Aceh, Bali, Papua, and Flores highlands are primarily Andosols, with the name derived from the Japanese words "an" (black) and "do" (soil).

These young soils originate from volcanic ash and are highly fertile, containing essential trace nutrients.

In Java and Lintong regions, Arabica coffee grows in soils combining Andosols and Umbrisols. Umbrisols are brownish-podzolic soils mixed with considerable organic matter from weathered volcanic material.

Harvesting and Processing Methods

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

They only pick red, ripe cherries to ensure optimal quality, aroma, and flavor. When mechanical harvesting is used, unripe cherries can reduce coffee aroma and result in coarser flavor.

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

Generally, these characteristics 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 method called "giling basah" in Indonesian, translated as "Wet Grinding."

In this processing technique, farmers use machines to remove the cherry husk. The coffee beans still retain much mucilage and are 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 30-35% moisture content).

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

Indonesian green coffee beans are traded by the barrel as the unit of transaction.

Altitude

All Indonesian Arabica coffee regions are located within the optimal altitude range for Arabica coffee, between 1,000 and 1,800 meters. Typically, coffee grown at higher elevations grows more slowly, produces less yield, and develops fuller, more flavorful beans.

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

Over 20 varieties of Arabica coffee circulate in Indonesia's 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 suffered from leaf rust attacks, many Typica plants disappeared in the late 1880s. However, in Sumatra, Sulawesi, and Flores, particularly in high-altitude and remote areas, Typica varieties can still be found in Bergandal and Sidikalang.

After coffee beans are sorted by size, some producers age the coffee for one to three years before sale. This process imparts very mild and warm characteristics to the coffee's essence, with woody and cinnamon notes. Fresh beans gradually change color from deep yellow to brown.

Note 1: Explanation of "Terroir"

"Terroir" originally means "land, homeland" in French. The Chinese have an ancient saying: "One region's water and soil nurtures its people." Here, "one region" refers to a specific area's water and soil, including geographical location and climate environment. "Its people" are those who have long lived in this region. People from different regions, due to different environments, survival methods, geography and climate, ideologies, human history, and social behaviors, naturally develop different cultural personality traits. This saying fully explains the concept of Terroir.

Terroir is the combination of all these factors. "Terroir" refers precisely to the various subtle environmental factors that constitute coffee's "personality." Just as parents' teachings and examples, neighbors' temperament and cultivation, and the surrounding regional environment greatly influence people.

Coffee trees are also influenced by various factors including the soil quality, terrain, altitude, drainage, weather, and even local traditions of their growing environment, resulting in completely different expressions. At this point, the different appearances presented by the same coffee variety planted and processed in the same way in different regions can be easily attributed to differences in "terroir" encompassing soil, topography, and climate - without explanation, irreplaceable, because only this region exists in the world.

Indonesian Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted West Java honey-processed Indonesian coffee beans offer complete guarantees in both brand and quality. More importantly, they offer exceptional value for money - a half-pound (227 grams) package costs only around 118 yuan. Calculating at 15 grams per cup, one package can make 15 cups of coffee, with each cup costing only about 7 yuan. Compared to café prices that often reach dozens of yuan per cup, this represents a conscientious recommendation.

More Promotional Activities

Please follow us closely

Our Taobao store: Coffee Workshop FrontStreet Coffee

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473