ABOUT INDONESIAN COFFEE

About Indonesian Coffees

Indonesia is the fourth largest coffee bean producing country globally after Brazil, Vietnam, and Colombia, with an average production of around 700 thousand tons per year or approximately 9% of world coffee production. Through this development, a healthy, delicious, and warming aroma is recognized as the specialty of Indonesian coffee, which is also a measurement of a specialty coffee or premium coffee of very high quality.
Indonesia, which was initially known as a coffee producer, slowly developed into a coffee consuming country. The national coffee processing industry is not only a significant player in the domestic market but has also become a global player. Indonesia’s coffee export volume reaches an average of 458 thousand tons per year. Several regions in Indonesia have also started to develop organic coffee cultivation techniques. As currently, healthier organic plants are more in demand by coffee lovers in several other countries. In general, archipelago coffee spread in several regions in Indonesia has a reasonably good taste quality.


Indonesia is a country with a tropical climate where coffee plants are very suitable to grow in tropical climates. Several mountains in Indonesia, which are balanced with sufficient rainfall, good penetration of sunlight, and very supportive low-temperature conditions, make the coffee plants in Indonesia grow with the best quality. Not only that, Indonesian coffee farmers are known as resilient and diligent and provide maximum care for managed coffee plantations. These factors make the quality and taste of Indonesian coffee superior.

Indonesian coffee varieties
1. Aceh Gayo Coffee
Aceh is one of the largest producing areas for Arabica coffee beans, 40% of Indonesia’s total harvest. Aceh coffee beans come from a long process. Coffee beans are cooked in the oven for approximately four full hours until they reach 80% maturity. After that, the coffee beans are added with adjusted amounts of sugar and butter. Known for its unique taste, delicious, and not too bitter, the smell is very fragrant. The perfection of flavor and aroma makes Gayo coffee one of the best and most expensive coffees globally.

2. Toraja Coffee
Toraja is the name of a place where this coffee is planted in South Sulawesi. This coffee processing process uses the wet milling method. It has the taste and quality of coffee that is uniquely Indonesian, such as cinnamon or cardamom. The taste is not too strong, and the aftertaste feels soft and smooth on the palate.

3. Bali Kintamani Coffee
Bali Kintamani coffee offers a bitter taste as well as an orange taste. The coffee processing process is done traditionally using the Balinese irrigation method. Manual processing is what then gives off a more robust coffee aroma. The preference for the first time you try this coffee is bitter and slightly sour; You will feel the sweet taste after you drink it and run down your throat.

4. Flores Bajawa Coffee
Flores Bajawa Coffee grown at an altitude of 1,000-1,550 meters above sea level (masl) in a coffee plantation located in Ngada Regency, Flores, East Nusa Tenggara (NTT), has a distinctive nutty taste or of nuts and caramel. The texture of Flores Bajawa coffee is also quite thick and slightly sour but is still safe for the stomach.

5. Luwak Coffee

Luwak Coffee is known for its authenticness, which originated in Indonesia. Luwak coffee is produced uniquely by using a fermentation process in the civet’s body. The different production methods make Luwak coffee taste different from other coffees on the market.

6. Papuan coffee
Papuan coffee has a floral aroma with a medium sour taste. Besides, some have a medium body and a slightly sweet taste. The type itself is Arabica coffee because Papua’s planted areas tend to be in the highlands.

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