Explore our Collection of Indonesian Coffee
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Let's Explore our Collection of Indonesian Coffee
SUMATRA - REGION INTRODUCTION
The rugged highlands of Sumatra produce some of Indonesia’s most distinctive coffees. Known for bold, earthy profiles with complex spice notes and herbal sweetness, Sumatran coffees thrive in the region’s unique terroir and processing traditions.
Terroir
Volcanic soils, cool mountain climate, abundant rainfall.
Elevation: Commonly highland zones between 1,000-1,700 masl creating ideal growing conditions.
Processing
Wet-hulled (Giling Basah) is widespread, alongside washed, natural, and extended fermentations; creating the region’s signature cup profiles.
Cup Profile
Expect layered body and spice-toned cups with lower acidity, herbal complexity, and earthy depth. Notes often include dark chocolate, cedar, tobacco, and tropical fruits.
Gayo Maragogype
Rare “Elephant Bean” Variety Maragogype originated from a mutation of Typica variety in Brazil. Known as “elephant beans” due to their unusually large size, this rare variety is cultivated at high elevations in Gayo’s pristine highlands.
Origin & Cultivation
- Region: Redines district, Gayo Highlands, Aceh
- Altitude: 1,500-1,700 meters above sea level
- Limited production due to low yield
- Carefully hand-harvested
Distinctive Qualities
The largest coffee bean variety in the world, with distinctive characteristics from the Gayo terroir. Appreciated for both rarity and distinctive cup qualities, with a balanced profile and notable sweetness.
Flavour Notes:
Complex, Layered Sweetness, Mild Acidity, Full Body
Gayo Wine (extended fermentation)
Origin & Process
Location
Gayo Highlands, Aceh, Sumatra. This is a special processing method applied to coffee from the Gayo region.
Cultivation & Harvest
- Altitude:
Coffee is often sourced from high-elevation farms, as some producers believe coffee grown above 1,500 masl has more mucilage suitable for this process. - Harvest:
Farmers meticulously select only the ripest red cherries. The high sugar content in these cherries is essential for the extended fermentation.
Extended Fermentation Process
“Gayo Wine” refers to a special post-harvest process, also known as “Anaerobic Natural” or “Extended Fermentation”. It involves fermenting the whole, intact coffee cherries to develop unique flavours. The name “wine” describes the complex, fruit-forward aroma and taste.
- Method: Freshly harvested cherries are often sealed in airtight bags or containers. This creates an anaerobic (oxygen-free) environment, allowing the cherries to ferment in their own juices.
- Duration: This fermentation is “extended,” lasting significantly longer than typical processes. The duration can range from 25 days up to 60 days, depending on the producer.
- Drying: After fermentation, the intact, dried cherries are spread out (often on raised beds) to dry in the sun to a stable moisture level.
Flavour Profile
This method allows the sugars and fruit compounds to deeply infuse the bean. The resulting cup is intensely aromatic and complex.
Flavour Notes:
Red Wine, Berries, Passionfruit, Pineapple, Complex Juicy Mouthfeel, Vibrant Acidity, Layered Sweetness
Sumatra Solok
Origin Profile: Terroir
Cultivated around two adjacent lakes in West Sumatra, Solok coffee benefits from a unique microclimate. The farms are shaded by a variety of spice trees that contribute to the distinctive flavour profile of the beans. The combination of highland elevation, rich volcanic soil, and proximity to water bodies creates ideal conditions for growing complex, flavourful coffee.
Processing & Characteristics
Kopi Sumatera Solok is a mixed varietal coffee that undergoes natural processing, which enhances its inherent fruity complexity. During natural processing, the coffee cherries are dried with their fruit intact, allowing sugars from the fruit to impart additional sweetness and complexity to the beans.
- Processing Method: Natural
- Growing Region: Highland area surrounding two adjacent lakes
- Varietals: Mixed (predominantly local varieties)
- Shade Trees: Various local spice trees with strong aromatic properties
Flavour Profile
Peach, Coconut Sugar, Ginger, Fruity, Complex, Spice-Forward, Sweet Finish
GAYO TAKENGON
The Crown Jewel of Aceh Indonesia, Sumatra
Origin & Terroir Location
Aceh Province, Central Aceh Highlands surrounding Lake Tawar and the central city of Takengon. This mountainous region is considered the epicenter of one of the world’s most unique coffee terroirs.
Cultivation
Altitude: 1,200-1,700 meters above sea level (masl)
Soil: Volcanic with high mineral content
Climate: Cool mountain climate with year-round mists and consistent rainfall.
Processing Method
Predominantly wet-hulled (Giling Basah), a distinctive Indonesian method where coffee is pulped, briefly fermented overnight, washed, and then sun-dried to touch before being hulled at higher moisture levels (25-40%). This process contributes significantly to Gayo’s signature profile.
- Farm Structure: Managed by smallholder farmers with generations of cultivation experience
- Ecosystem: Coffee plants harmoniously integrated with surrounding tropical forests
- Harvest Window: Coffee ripens ten months out of the year in this unique microclimate
Flavour Profile
Nutty, Blackberry, Black Tea, Dark Chocolate, Full-bodied Complex
MANDAILING (MANDHELING)
Elegant complexity with floral notes
Origin Profile Location
North Sumatra, specifically the Tapanuli region around Lake Toba, one of the world’s deepest lakes. The name derives from the Mandailing people, an ethnic group native to this area.
Altitude
Highland terroir with elevations typically ranging from 1,000-1,500 meters above sea level, creating ideal growing conditions for arabica coffee.
Processing Method
Wet-hulled (Giling Basah) – A unique Indonesian processing method where the parchment is removed while the beans still have high moisture content (around 30-40%), contributing to the coffee’s distinctive character.
Tasting Notes
Jasmine, Nectarine, Syrupy, Earthy, Malt, Dark Chocolate, Full Body, Low Acidity
Regional Character
- Cultural Heritage: Named after the Mandailing ethnic group, though the term is often broadly applied to Sumatran coffees
- Trading Legacy: “Mandheling” became a prominent trading name, sometimes applied to coffees from across northern Sumatra
- Cup Profile: Celebrated for its smooth, syrupy body with complex herbal notes and a clean, sweet finish
- Traceability: Direct relationships wi itu th farmers improve authenticity and consistency of true Mandailing coffee
KERINCI
Origin Profile Location
Sumatra’s Kerinci Highlands near Kerinci Seblat National Park, a UNESCO World Heritage Site and one of Indonesia’s largest protected areas. The region surrounds Mount Kerinci, Sumatra’s highest volcano.
Altitude
Commonly grown at high elevations between 1,300-1,700 meters above sea level on volcanic slopes, where cool temperatures and mist contribute to slow cherry maturation.
Processing & Characteristics
- Processing: Natural and honey methods are increasingly common, enhancing fruit-forward sweetness
- Terroir: Volcanic soil from Mount Kerinci creates structured sweetness and vibrant acidity
- Environmental Impact: Many farms border the national park, promoting sustainable practices
- Regional Character: Less earthy than typical Sumatran profiles with enhanced fruit clarity
Flavor Profile
Passionfruit, Hazelnut, Honey, Tropical, Stone Fruit, Medium Body
Cup profile features bright tropical fruit acidity balanced by nutty depth and honey-like sweetness. The natural processing enhances the fruit complexity while maintaining Sumatra’s characteristic structure.
PAGARALAM
Origin & Terroir
South Sumatra, Indonesia. Nestled in the foothills of the Bukit Barisan mountain range in South Sumatra, Pagaralam’s coffee grows in upland farms with varied elevations depending on specific lots. The region produces approximately 12,782 tons of coffee annually, contributing significantly to Indonesia’s coffee production.
Processing Method
Pagaralam coffee is typically processed using the traditional wet-hulled method common in Sumatra, which contributes to its distinctive character and body. This process, also known as Giling Basah, involves removing the parchment layer while the coffee beans still have high moisture content (around 30-40%).
- Elevation: Upland farms (varies by micro-lot)
- Processing: Wet-hulled (Giling Basah)
- Character: Rustic spice and cocoa depth with a warm, sweet finish
Flavor Notes
Dark Chocolate, Hazelnut, Ginger, Palm Sugar, Earthy, Full-bodied
JAVA - REGION INTRODUCTION
Java represents Indonesia’s historic Arabica heartland, with coffee cultivation dating back to the early 1700s. Renowned for cleaner, more refined profiles than their Sumatran counterparts, coffees from Java’s volcanic slopes offer balanced acidity, bright aromatics, and remarkable clarity.
Terroir
Historic Arabica heartland with volcanic massifs and cooler highlands. Volcanic soils rich in minerals contribute to the distinctive regional character of Java coffees.
Processing
More washed/dry-hulled Arabica versus Sumatra’s wet-hulling; naturals and honey lots increasingly common. Processing methods enhance cleaner cup characteristics.
Cup Profile
Cleaner, tea-like structure with citrus brightness, cacao notes, and delicate florals. Typically medium-bodied with good structure and distinctive elegance compared to other Indonesian origins.
West Java Arca Natural
Origin & Terroir : West Java Highlands
Cultivated in the highlands of West Java near historical Arca and 4th-century inscriptions. This region represents one of Indonesia’s oldest coffee-growing areas, with farms nestled among ancient archaeological sites that date back to the early Javanese civilization period.
Processing & Varieties
Processed using the Natural method, where coffee cherries are dried intact with the fruit, imparting rich fruit-forward complexity to the cup. The farms feature mixed varieties with strong Typica lineage-descendants of the first coffee trees planted on Java in the early 18th century.
- Varieties: Predominantly Typica lineage, mixed local cultivars
- Altitude: Mid to high elevation (typically 1,000-1,400 masl)
- Processing: Natural (full dried-in-fruit method)
- Heritage: Cultural landscapes meet specialty processing
Flavor Profile
Berry, Stone Fruit, Cocoa Nibs, Palm Sugar, Fruit-forward, Sweet Finish
This coffee offers a delightful fruit-forward profile with prominent berry and stone fruit notes, complemented by cocoa nibs complexity and a distinct palm sugar sweetness in the finish. The natural processing enhances the inherent fruit character while maintaining balance and clarity.
PREANGER
Origin Profile Terroir & Location
The Priangan (Preanger) highlands of West Java represent one of Indonesia’s oldest and most prestigious coffee-growing regions. Dating back to the 1700s, this historic coffee landscape combines fertile volcanic soils with ideal growing conditions. The name “Preanger” derives from the colonial-era designation for this region, which was among the first in Indonesia to be planted with coffee.
Cultivation & Processing
- Altitude: 1,200-1,600 meters above sea level
- Varieties: Primarily Typica lineage with some newer hybrids
- Processing: Predominantly washed/dry-hulled; some honey/natural micro-lots
- Climate: Temperate highland climate with consistent rainfall
Flavor Profile
Preanger coffees are known for their balanced complexity, clean cup quality, and distinctive sweetness. The washed processing contributes to a refined clarity that showcases the terroir’s natural characteristics.
Hint of Lychee, Coconut Sugar, Black Tea, Balanced, Clean, Medium Body
IJEN
Origin & Terroir Location
Grown in the Ijen-Raung volcanic complex of East Java, this coffee benefits from mineral-rich soils surrounding active volcanic calderas. The region experiences more distinct wet and dry seasons compared to other Indonesian coffee regions.
Altitude
Highland cultivation zones that reach above 1,000 meters above sea level, with many farms situated on the slopes of the volcanic complex. The elevation contributes to slower bean development and concentrated flavors.
Processing & Character
Ijen coffees are commonly washed (fully wet-processed), though some wet-hulled lots also exist. The drier harvest windows in East Java allow for more consistent drying conditions, contributing to a cleaner, more structured cup profile compared to some other Indonesian origins.
- Processing: Predominantly washed; some wet-hulled lots
- Terroir Influence: Volcanic soils, distinct dry seasons
- Cup Profile: Structured, nutty-sweet with distinctive tobacco notes
Flavor Notes
Tobacco, Macadamia, Palm Sugar, Ginger, Medium Body, Structured Sweetness
TEMANGGUNG
Origin Profile Location & Terroir
Located in Central Java, Temanggung is renowned as one of Indonesia’s premier Robusta-producing regions. The coffee farms are situated on mid to upland elevations with rich volcanic soil that contributes to the coffee’s distinctive character and robustness.
Cultivation & Processing
Temanggung primarily produces Robusta varieties, with select higher-elevation areas cultivating Arabica. The region’s unique combination of altitude, soil, and processing methods produces a cup that challenges typical Robusta expectations with impressive complexity and sweetness.
- Varieties: Predominantly Robusta with select high-elevation Arabica
- Altitude: Mid to upland farms (varies by location)
- Processing: Frequently wet-hulled; methods vary by producer
- Distinction: Temanggung Robusta won national competitions for taste and aroma
Flavor Profile
Robust yet nuanced cup with remarkable sweetness for a Robusta.
Tobacco , Guava, Low Acidity, Roasted Peanut, Coconut Sugar, Full Body, Earthy
OTHER ISLANDS - SULAWESI, FLORES, BALI
Beyond Sumatra and Java, Indonesia’s eastern islands offer distinct coffee identities shaped by unique microclimates and cultures. From Sulawesi’s high-altitude Toraja region to the volcanic slopes of Flores and the organized Subak farming systems of Bali, these origins contribute exceptional expressions to Indonesia’s coffee tapestry.
Terroir
High volcanic plateaus and ocean-tempered climates create unique growing conditions. Elevation ranges from 1,200-1,800 masl across limestone-rich Sulawesi highlands, volcanic Flores slopes, and Bali’s calderas.
Processing
Processing ranges from washed and wet-hulled to naturals and honey methods, with rising experimentation and micro-lot traceability. Each island blends traditional techniques with modern innovations in fermentation and drying.
Cup Profile
Sulawesi offers syrupy body with clean spice and stone fruit; Flores delivers floral notes with nutty undertones; Bali presents bright citrus with structured sweetness. Each island maintains its distinctive signature in the cup.
SAPAN (SULAWESI)
Origin Profile
Region Toraja (Sapan/Minanga), South Sulawesi
Altitude
Upland to very high elevations, considered some of the highest growing elevations in all of Indonesia, reaching 2000 meters above sea level.
Processing Method
Washed or wet-hulled depending on the mill. The sub-region of Tana Toraja produces approximately 60,000 bags per harvest.
Cup Characteristics
High-elevation terroir creates a syrupy body and refined spice profile with exceptional clarity. The cup offers a balanced sweetness with vibrant fruit tones and a lingering chocolate finish.
- Terroir: Volcanic highlands with cool climate
- Body: Syrupy, full with velvety mouthfeel
- Acidity: Medium, bright with citric undertones
- Finish: Long, sweet with complex spice notes
Flavour Notes
Passionfruit, Dark Chocolate, Vanilla, Molasses, Black Licorice, Raspberry
BAJAWA (FLORES)
Origin & Terroir Location
Ngada/Bajawa region on Flores Island, one of Indonesia’s eastern islands known for its volcanic landscapes and traditional cultures. The coffee-growing areas are situated on the slopes of the Inerie volcano, with its distinctive cone shape dominating the horizon.
Altitude
Highland farms on volcanic slopes, typically ranging between 1,200-1,600 meters above sea level. The elevation combined with volcanic soil contributes to the coffee’s distinctive character and gentle complexity.
Processing & Production
Often wet-hulled, following Indonesia’s traditional methods, though washed lots are increasingly found as specialty coffee production evolves in the region. Local farmer cooperatives have been instrumental in developing quality practices and community-driven processing infrastructure.
- Soil: Rich volcanic soil high in minerals
- Varieties: Primarily Typica-derived cultivars
- Climate: Cool highland temperatures with moderate rainfall
Flavour Profile
Floral, Cashew, Caramel, Honey, Clean Sweetness
Clean sweetness with gentle floral aromatics that open into nutty mid-palate richness. The cup typically offers a structured caramel depth with subtle hints of tropical fruit and a soft, round mouthfeel. The finish is balanced and lingering with pleasant nuttiness.
BELANTIH (BALI KINTAMANI)
Origin Profile
Location & Terroir
Belantih Village in the Kintamani highlands of Bali, cultivated in the rich volcanic soils of an ancient caldera. The area offers a unique microclimate with misty mornings and sunny afternoons, ideal for slow coffee ripening.
Cultivation & Processing
- Altitude: 1,200-1,400 meters above sea level
- Processing: Primarily washed/dry-hulled with emerging natural-processed lots
- Community: Organized farmer groups practicing sustainable agriculture Indonesia’s Volcanic Island Paradise
Cup Profile
Bright and vibrant with pronounced sweetness. The ideal expression of Bali’s volcanic terroir with delicate citrus and warm vanilla characteristics.
- Terroir Impact: Caldera soils contribute mineral complexity
- Body: Medium with silky mouthfeel
- Acidity: Bright citrus, well-structured
- Finish: Clean, lingering sweetness with vanilla notes
Flavour Notes
Orange Peel, Vanilla, Coconut Sugar, Citrus, Floral, Sweet Spice
