What Flavors Does Indonesian Coffee Have? How Are Indonesian Coffee Beans? How to Drink Indonesian Coffee?

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Java: The Origin of Coffee

Java is an island in Indonesia, located southeast of Malaysia and Sumatra, south of Borneo (Kalimantan), and west of Bali. Although Java is only the fourth largest island in Indonesia, it contains more than half of the country's population and holds a dominant position both politically and economically.

Surrounded by seas on all sides, Java has a tropical rainforest climate with no distinct cold or hot seasons. The average annual temperature ranges from 25 to 27 degrees Celsius, with abundant rainfall. These unique natural conditions allow tropical plants to thrive densely on the island, with vegetation remaining green year-round and coffee production being plentiful.

Java is situated in an earthquake zone. Multiple volcanic earthquakes have created extremely fertile planting soil in the Java region, providing favorable conditions for coffee cultivation.

Historical Significance

In 1711, Indonesian coffee began to be supplied to the European market. At that time, Indonesia was the first country outside of Africa and Arabia to cultivate coffee on a large scale. In the 1780s, it became the world's largest coffee exporter. The reputation of Java coffee began here.

Coffee Cultivation in Indonesia

During Dutch rule in the 18th century, Arabica coffee tree varieties were introduced for cultivation. The main production areas are located on Sumatra, Java, and Sulawesi islands. The Mandheling coffee produced there has a deep, low-acidity, and rich taste that led people to call it "the world's most important coffee." Indonesia is also the world's fourth largest coffee producer, with an annual output of 7 million bags. Coffee is harvested twice a year, from May to June and from September to October, with Sumatra and Aceh provinces having the highest production.

Coffee farms are relatively small, typically around 1-3 hectares. Indonesian Mandheling coffee is generally processed using the semi-washed method. Coffee farmers remove the outer skin and pulp of the harvested coffee beans but retain the mucilage layer on the beans. Through a process of water soaking and fermentation, the unripe beans that float on the water surface are removed, while the solid, sinking good beans with their mucilage layer are sun-dried either on raised beds or directly on the ground. Finally, a dryer is used to achieve a standard moisture content. What's most unique is that the coffee beans covered in parchment and mucilage are maintained at an 18% moisture content. Before shipping, the mucilage on the coffee bean surface is polished and cleaned. This special processing method is known as the Indonesian semi-washed method. Large coffee processing plants can precisely control every processing step, maintaining a certain level of flavor and taste. Small coffee farmers process their raw beans in their own yards, and the flavors develop differently depending on each farmer's processing methods and techniques.

Coffee produced on Sulawesi, Indonesia's third largest island, amounts to about 70,000-80,000 bags annually, accounting for only 9% of Indonesia's total coffee production. Coffee grows in rainforests at altitudes of 750-1,500 meters. High-quality coffee is mostly planted around the Toraja highlands in the southwestern region. Toraja is located at an altitude of 1,500 meters on the equatorial belt, where there are rain clouds and fog in the afternoons throughout the year. Combined with fertile volcanic soil, these provide the best natural climate and environment for coffee growth. Most Indonesian coffee is handled by local coffee companies responsible for trading and export.

The Distinctive Mandheling Coffee

Mandheling is known as the richest coffee in the world. With its characteristic bitterness accompanied by a strong aftertaste, it becomes irresistible and captivating with its aroma, rich texture, complemented by bright acidity and subtle herbal plant fragrance. Its unique flavor is absolutely a classic among coffees.

Mandheling coffee is typically prepared using dark roasting, which gives it more bitterness and sweetness than other coffees. When brewed with a siphon coffee maker, the resulting coffee has a lighter taste but still maintains Mandheling's unique rich bitterness. If brewed with a moka pot, besides the bitter and mellow taste, the pure aftertaste will linger on the tongue for a long time.

FrontStreet Coffee's Mandheling Brewing Recommendations:

KONO/88°C/1:14/Brewing time: 1 minute 50 seconds

Flavor Profile:

Herbal, Chocolate, Nutty

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473