Indonesian coffee beans offer a delightful cup that every coffee connoisseur must become well acquainted with.
Situated between Asia and Australia is the world’s 4th largest coffee producer… Indonesia!
Last year, Indonesia produced over 10 million of 60kg bags of green beans! 25% of those beans were delicious Arabica. In those Arabica beans, were more than 20 different varieties commercially grown in the country – that’s quite substantial… to say the least!
This is why Indonesian coffee beans hold great importance in the speciality coffee industry.
High quality, versatile and flavoursome. Indonesia knows how to make a good cup of coffee that’s for sure.
Although each region will have its own diverse flavours and characteristics, Indonesian coffee is quite unique. Known for their herbaceous tones and rich chocolate notes they are a crowd pleaser all round. Indonesian beans are commonly full-bodied with low acidity making it superb for blending with other origins.
Indonesian coffee beans are a match made in heaven paired with acidic coffee beans such as those from Central America or East Africa. Their earthiness is somewhat of an acquired taste however, this is one of the unique characteristics that make Indonesian coffee so sort after by coffee drinkers worldwide. Once you become more familiar with this earthiness you can’t get enough of it.
The Dutch first bought coffee to Batavia (now Jakarta) in the 17th century. Indonesia was the first place outside of Arabia and Ethiopia where coffee was widely cultivated. However, Indonesia really made coffee their own offering flavours vastly different from other regions.
Located across the equator, Indonesia is very well suited to growing coffee. The land is covered with mountainous landscapes at altitudes averaging between 1,110 and 1600 MASL. An ideal climate for coffee cherries.
90% Indonesia’s coffee is grown by smallholders on farms approx. 1 hectare in size. Some of the beans are organically certified (to find out more about organic coffee check out our blog post).
The harvest season generally runs from June to December depending on the location. Indonesian farms ensure only the finest coffee cherries are selected by handpicking the cherries.
There are two different types of processing in Indonesia used throughout the coffee-producing islands:
- Dry processing: this is when the coffee cherries are dried in the sun. They’re then de-hulled in a dry state.
- Wet-hulling processing: or, also called “Giling Basah” in the local language. Sumatra and Sulawesi are most renowned for using this process. However, don’t be confused with “wet processing” – wet-hulling is a different process. Wet hulling involves removing the outer skin from the cherry using a de-pulper. The cherries are then stored overnight before getting washed to remove the mucilage. The cherries are only partially dried over just a few hours before being sent to the mill for further hulling and drying. This method is a rather quick process and works well in Indonesia’s humid and rainy climate which can prove difficult to dry coffee properly.
A cup of Indonesia
We love Indonesian coffee at the Leaf Bean Machine roastery. In fact, we use more Sumatran beans than any other region. We put them in nearly all our blends!
Try our Blend #3 to experience a perfect balance of Indonesian beans with other regions.
Let us know what your favourite origin is!
Happy Coffee Making,
The Leaf Bean Machine team