As a leading grower and lover of coffee, Indonesians are blessed with varieties of unique and tasty coffees. From this eastern-most point of the Old World, Indonesian coffees spread out to the Arab World, to the Americas, to Western Europe, and beyond.
The specialty coffee industry was created on the basis of uniqueness. It begins with the variety and growing location of the tree, and proceeds through the manner of its harvesting, how the bean is roasted and the skill with which it is brewed. The Specialty Coffee industry comprises those people and businesses that have dedicated their lives to quality coffee.
Generally, Indonesia’s specialty coffee has a full body and relatively low acidity. Each region is known for a typical cupping profile, although there is a great deal of diversity within the regions. The Specialty Coffee Association of Indonesia lists these following traits:
Sumatra – intense flavor, with cocoa, earth and tobacco notes
Java – good, heavy body, with a lasting finish and herbaceous notes
Bali – sweeter than other Indonesian coffees, with nut and citrus notes
Sulawesi – good sweetness and body, with warm spices notes
Flores – heavy body, sweetness, chocolate and tobacco notes
Papua – heavy body, chocolate, earth and spicy finish