Welcome to the world of Indonesian coffee

Guide Through One of the Best Coffee
In the World | Part II
By Nadja

Ever since its initial introduction, Indonesians have been attached to coffee. Drinking coffee has become a tradition and part of everyday life of Indonesian people that cannot be skipped. And if you are a coffee aficionado – you are at the right place. We already wrote about Sumatra, Java and Bali coffee in our March edition, so we are giving you three more regions in this part of our coffee guide. Check out these coffees: Sulawesi – good sweetness and body, with warm spicy notes, Flores – heavy body, sweetness, chocolate and tobacco notes and Papua – heavy body, chocolate tones, and earthy and spicy finish.

In South Sulawesi province, the primary region for high altitude Arabica production is in a mountainous area called Tana Toraja, in the central highlands province. Sulawesi coffees are clean and sound in the cup. They generally display warm spicey notes, like cinnamon or cardamom. Hints of black pepper are sometimes found. Their sweetness, as with most Indonesian coffees, is closely related to the body of the coffee. The aftertaste is smooth and soft. Most of Sulawesi’s coffee is grown by small-holders, and the people of Tana Toraja build distinctively shaped houses and maintain ancient and complex rituals related to death and afterlife. This respect for tradition is also found in a way that small-holders process their coffee. Sulawesi farmers use a unique process called “Giling Basah” (wet hulling).

Flores Island is 360 miles long and is located 200 miles to the east of Bali. The terrain of Flores is rugged, with numerous active and inactive volcanoes. Ashes from these volcanoes have created especially fertile soil, ideal for organic coffee production. Arabica Coffee is grown at 1,200 to 1,800 meters on hillsides and plateaus. Most of the production is grown under shade trees and wet processed at the farm level. Coffee from Flores is known for sweet chocolate, floral and woody flavor.

There are two main coffee growing areas in Papua. The first is the Baliem Valley, in the central highlands of the Jayawijaya region, surrounding the town of Wamena. The second is the Kamu Valley in the Nabire Region, at the eastern edge of the central highland, surrounding the town of Moanemani. Both areas lie at altitudes between 1,400 and 2,000 meters, creating ideal conditions for Arabica production. Together, these areas currently produce about 230 tons of coffee per year. All coffee is shade grown under Calliandra, Erithrina and Albizia trees. Farmers in Papua use the wet-hulled process as well. Chemical fertilizer pesticide and herbicide are unknown here, which makes this coffee both rare and valuable.

Bali Pocket Magazine