Earthy and distinctive
Indonesia
Origin Details
Altitude
1,000 - 1,800m
Harvest Season
June - December
Varieties
4 common
Regions
4 featured
Processing methods
Common varieties
Coffee Heritage
History of Indonesia
"Earthy and distinctive"
The Dutch introduced coffee to Indonesia in the 1600s. The country once supplied most of Europe's coffee until a devastating leaf rust epidemic in the 1870s. Today, Indonesia is the world's fourth-largest producer.
Shop IndonesiaAbout Indonesia
Indonesian coffees are unlike any other - their unique wet-hulled processing creates the distinctive earthy, herbal, and full-bodied profile that defines Sumatran and Sulawesi coffees.
The wet-hulled (Giling Basah) processing creates Indonesian coffee's signature profile - deep, earthy, and intensely full-bodied. These coffees are polarizing: loved by those who appreciate their unique character, and a departure for those used to brighter coffees.
Flavor Profile
Famous Regions
Sumatra (Aceh)
Earthy, tobacco, heavy
Sumatra (Lintong)
Herbal, spicy, complex
Sulawesi (Toraja)
Cleaner, fruity, balanced
Java
Smooth, mild, chocolate