Indonesia Coffee Guide: Unique Wet-Hulled Indonesian Coffee Beans with Earthy Herbal Flavors

Today, approximately 90% of Indonesian coffee comes from Robusta varieties. Unlike the now very famous Gesha coffee, Indonesian coffee is typically used for commercial-grade coffee. FrontStreet Coffee will guide you through various aspects of Indonesian coffee.

Indonesian Coffee History

Arabica coffee plants were first brought to Indonesia in the 17th century by the Dutch East India Company, while Indonesia was still under Dutch occupation. Their goal in cultivating coffee was to break the Arab global monopoly on coffee trade.

Initially, the Dutch colonial government cultivated coffee in Bogor and southern Sukabumi, as well as near Batavia (Jakarta). Later, coffee plantations were established in eastern, western, and central Java, except for parts of Sulawesi and Sumatra islands. To develop these plantations, large areas of forest land were cleared and cultivated. The development of coffee plantations contributed to significant infrastructure development throughout Central Java during the 19th century. Many railways and roads had to be built to transport beans from within the islands to different ports for export.

Indonesian Coffee Processing

The processing method for Indonesian coffee is known as giling basah, which is called semi-washed/wet-hulled processing elsewhere in the world. Once coffee is harvested, it is then pulped and briefly dried. Unlike most coffee processes that dry coffee to 11% or 12% moisture content, the semi-washed process dries coffee to 30% to 50% moisture content. The coffee is then hulled, removing the parchment to reveal the green coffee beans underneath. These naked beans are then dried again until they are dry enough to be stored without spoiling. Semi-washed coffees tend to have much lower acidity than most coffees and have a heavier body.

Indonesian Coffee Flavor

Indonesian coffees tend to have a dark and bold flavor profile with prominent earthy notes. The semi-washed process creates flavors ranging from earthy, musty, spicy, woody, tobacco, and leather notes. They often have a long-lasting aftertaste that feels like unsweetened or dark cocoa. The Sumatra region is the most popular Indonesian region today, as it is known for being suitable for dark roasting. Sumatra produces Mandheling and Ankola coffees, which are two of the most famous and high-quality coffees in the world. They usually have very complex smoky or roasted flavors. These coffees are often polarizing, as many coffee enthusiasts consider these flavors overwhelming in the cup. When it comes to Indonesian coffee beans, Kopi Luwak (civet coffee) is actually very famous.

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