Indonesia Coffee

Indonesia Coffee

Indonesia coffees tend to have a dark and bold flavor profile, with a prominent earthiness. The semi-wash process creates tasting notes ranging from earthy, mustiness, spice, wood, tobacco and leather. They often have a long-lasting finish that feels like unsweetened or dark cocoa.

In general, Indonesia’s arabica coffee varieties have low acidity and strong bodies, which make them ideal for blending with higher-acidity coffees from Central America and East Africa.

Indonesia produces about 700,000 Mt of Coffee annually of mostly Robusta and some Arabica. Besides the production of regular coffee, Indonesia also produces several specialty coffees. Most famous of these specialties are luwak coffee (kopi luwak), Toraja coffee, Aceh coffee and Mandailing coffee. The first one – luwak coffee – is possibly the most famous type of coffee as it is known as the world’s most expensive coffee.

Harvest season:

  • June-December for Arabica & Robusta
  • Sep-Dec for Arabica in Sumatra region

The best Indonesia coffees come from prime coffee-growing regions:

  • Bali
  • Sumatra
  • Sulawesi (Celebes, Toraja)
  • Java

In general, these coffees are known for their full-bodied, rich taste and vibrant yet low-toned and gentle acidity, and long finish/aftertaste. Some Indonesia coffees are quite earthy in flavor, a quality loved by some people but overpowering to others and take some getting used to, to be fully appreciated.

Arabica Coffee

  • Mandheling FTO
  • Mandheling High Gr
  • Mandheling Grade 1,2,3,4,5,6
  • Mandheling low Gr
  • Mandheling Pixel
  • Aceh Gayo Grade 1
  • Lintong Gr 1
  • Toraja Gr 1
  • Kalosi Gr 1
  • Java Preanger Gr 1

    Robusta Coffee

    • Lampung ELB 350 bc
    • Lampung ELB 450 bc
    • Lampung Gr 2,3,4
    • Sidikalang Gr 2,3,4
    • Aceh Gr 1

    Specialty Coffee

    • Lasuna Special
    • Mandheling Longberry
    • Sumatra Super Peaberry
    • Sumatra Super Peaberry
    • ELB Green Dino
    • Jumbo Eighteen Plus