Welcome to The World of Indonesian Coffee

Guide Through One of The Best Coffee In The World

If you can’t live without that black liquid gold called coffee, you are at the right place on this planet! Indonesia is a leading grower of coffee and Indonesians are blessed with varieties of unique and tasty coffees. 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 with- in the regions. Here are some of the famous coffee regions and what to expect in flavor. Read the first part of our guide – more to follow next month:

• Sumatra Coffee has an intense flavor, with cocoa, earth and tobacco notes. It is rich in flavor and is considered to be among the finest beans available. Beans are very low in acid- ity and produce an aroma that ranges from maple syrup to chocolate to toasted almonds. A cup of this brew is smooth and full-bodied with a robust, dry finish.

• Sumatra Mandheling Coffee is one of the common four types of Sumatra Arabica coffee. While most coffee is named after the growing region or the country, Mandheling coffee is named after the Mandailing people that traditionally farmed and processed the coffee beans in the Tapanuli region.

• Gayo Coffee comes from the Gayo highlands in Central Aceh, near Lake Laut Tawar, which is surrounded by thousands of hectares of vegetation, mostly coffee and pine. Its fine aroma and lack of bitter taste have become the characteristics of this Gayo Arabica product. The Gayo Coffee Research Agency said Gayo Arabica coffee cannot be obtained from anywhere else because of the estates’ 1,200-meter altitude.

• Lintong Coffee is grown in the District of Lintongnihuta, to the south-west Lake Toba. This large lake is one of the deepest in the world, at 505 meters. The coffee production area is a high plateau, known for its diversity of tree fern species.

• Java Coffee has good, heavy body, with a lasting finish and herbaceous notes. Java’s Arabica coffee production is centered on the Ijen Plateau, at the eastern end of Java, at an altitude more than 1,400 meters. The coffee is primarily grown on large estates that were built by the Dutch in the 18th century. It is a coffee with good, heavy body and a sweet overall impression. They are sometimes rus- tic in their flavor profiles but display a lasting finish. At their best, they are smooth and sup- ple and sometimes have a subtle herbaceous note in the aftertaste. As they age, the beans turn from green to light brown, and their flavors gain strength while losing acidity. Aged coffees can display flavors ranging from ce- dar to spices such as cinnamon or clove, and often develop a thick, almost syrupy body.

• Bali Coffee is sweeter than other Indone- sian coffees, with nut and citrus notes. The highland plateau of Kintamani, between the volcanoes of Batukaru and Agung, is the main coffee growing area. Generally, Balinese cof- fee is carefully processed under tight control, using the wet method. This results in a sweet, soft coffee with good consistency. Typically flavors include lemon and other citrus notes.

Bali Pocket Magazine