Indonesian Coffee: Growing, Taste, and How To Choose

Indonesia, the fourth largest coffee producer globally, offers a diverse range of coffee beans. Indonesia produces many specialty coffees from high-quality Arabica and some Robusta beans. These include Kopi Luwak, Gayo, Kintamani, Bali Blue Moon, Mandheling, Toraja, Wamena, and Temanggung. Indonesian coffee grows mainly on Sumatra, Java, and Sulawesi. Small farms grow the beans using diverse methods influenced by regional differences and unique processing. The "wet hulling" process removes layers from the cherries while moist, resulting in heavy-bodied, low-acid coffee with fruity flavors. To choose the best Indonesian coffee beans, consider roast level to match flavor preferences and ensure freshness by selecting recently roasted whole beans. Indonesian coffee beans cost between $15 and $30 for a 12 oz bag. You can buy them online or from specialty coffee brands, like Colipse. Premium varieties like Kopi Luwak are some of the world's most expensive.

What is Indonesian Coffee?

Indonesian coffee refers to coffee beans grown and processed in Indonesia, the world's largest archipelago with over 17,000 islands. Indonesian coffee beans are mainly grown on Sumatra, Java, Bali, Sulawesi, and Flores islands. Indonesia's location near the equator and its mountainous regions create ideal microclimates for growing coffee. Indonesia is the fourth-largest coffee producer globally and the third-largest Robusta producer. In 2020, Indonesia produced about 762,380 metric tons of Robusta coffee, according to Badan Pusat Statistik (BPS).

Most Indonesian coffee (80-90%) is Robusta, often used for commercial-grade coffee. The remaining coffee is mainly Arabica, used for specialty coffees. Indonesian specialty coffee is unique, high-quality coffee scoring 80+ points on the 100-point Specialty Coffee Association of America (SCAA) scale. The Indonesian government protects specialty coffee authenticity and quality with Geographical Indication (GI) certificates for producers. As of 2023, 42 Indonesian coffee production areas are GI registered.

What are the Different Types of Indonesian Specialty Coffee?

Types of specialty Indonesian coffee, including Kopi Luwak, Gayo Coffee, Kintamani Coffee, Bali Blue Moon Coffee, Mandheling Coffee, Toraja Coffee, Wamena Coffee, and Temanggung Coffee, refer to high-quality Arabica and some Robusta beans from various regions of Indonesia. A detailed list of eight different Indonesian specialty coffee types follows below.

1. Kopi Luwak
2. Gayo Coffee
3. Kintamani Coffee
4. Bali Blue Moon Coffee
5. Mandheling Coffee
6. Toraja Coffee
7. Wamena Coffee
8. Temanggung Coffee

1. Kopi Luwak

Kopi Luwak, also known as civet coffee, is a unique and expensive type of coffee from Indonesia. It is made from coffee cherries eaten and partially digested by Asian palm civets. During digestion, the outer layers of the cherries are removed, leaving the beans, which are collected, washed, and processed. The digestive process slightly ferments the beans, contributing to a smooth, mild flavor with a sweet aftertaste. Some experts attribute this unique taste to potassium salts and enzymes in the civet's digestive system, which reduce acidity.

2. Gayo Coffee

Gayo coffee refers to an Indonesian specialty Arabica coffee grown in the Gayo Highlands of Aceh, northern Sumatra, at altitudes between 1,100 and 1,600 meters. It has full-bodied flavor, low acidity, and earthy undertones, with herbal and spicy notes. Gayo coffee is often described as having a creamy texture with smooth, balanced, earthy, herbal, nutty, and chocolatey flavor notes. Some describe it as having notes of brown sugar, dark chocolate, and orange zest. Gayo coffee includes Arabica varietals like Typica, Catimor, Tim Tim, and Ateng.

3. Kintamani Coffee

Kintamani coffee is a specialty Arabica coffee grown in the Kintamani highlands of Bali, Indonesia, an area located between the Batukaru and Agung volcanoes. Kintamani coffee farmers intercrop coffee with citrus and other crops like chilies and potatoes. This practice, called "tumpang sari," contributes to the coffee's unique flavor. Kintamani farmers follow the Tri Hita Karana philosophy, emphasizing harmony between people, spirits, and nature. This leads to organic farming practices, avoiding chemicals. Farmers belong to "Subak Abian" groups that manage the social, religious, and economic sides of coffee production. Kintamani coffee offers a distinctive citrus aroma, clean acidity, light body, and fruity, slightly tangy notes with a sweet taste. It lacks bitterness but may have herbal and tobacco hints.

4. Bali Blue Moon Coffee

Bali Blue Moon coffee is a specialty Arabica coffee from Bali, Indonesia. the Kintamani highlands of Bali, Indonesia. This coffee is cultivated in Kintamani highlands at 1,000–1,500 meters above sea level, between the Batukaru and Agung volcanoes. Bali Blue Moon coffee has a complex flavor with citrus, floral, dark chocolate, herbal, and tobacco notes. It is known for its strong, full body, medium sweetness, and good acidity. The coffee has a fresh and sour fruit flavor because it is grown alongside fruits and vegetables. Some find it has a dark, distinctive taste, while others find it light-bodied.

5. Mandheling Coffee

Mandheling coffee is an Indonesian specialty Arabica coffee originating from the northern region of Sumatra, Indonesia. The name comes from the Mandailing people, an ethnic group in the Tapanuli region where this coffee is traditionally grown. It is cultivated in the highlands of northern Sumatra at elevations between 2,500 and 5,000 feet (750 to 1,500 meters), with the region's soil and climate contributing to its unique flavor profile. Mandheling coffee has a full, syrupy body and low acidity, good for those with sensitive stomachs. Its rich, complex flavor includes earthy, spicy notes with hints of cocoa, chocolate, and sometimes licorice. It has a long-lasting, sweet finish reminiscent of dark chocolate.

6. Toraja Coffee

Toraja coffee is a specialty coffee from the highlands of South Sulawesi, Indonesia. Grown at high altitudes, it thrives in a wet, humid climate and mildly acidic soil. It's known as the "Queen of Coffee" for its unique sour and bitter taste with fruity notes and a deep character. Toraja coffee has a full body, creamy texture, and balanced flavors of ripe fruit and dark chocolate. It often has nutty or warm spice notes, sometimes with hints of black pepper. Its sweetness and smooth finish create a lingering aftertaste.

7. Wamena Coffee

Wamena coffee is an Indonesian specialty coffee grown in the Baliem Valley at high altitudes between 1,400 to 2,000 meters. Wamena coffee is unique because the region is remote and only accessible by air or foot. Organically cultivated without synthetic fertilizers or pesticides, it's grown under shade trees in old-growth tropical forests, which supports biodiversity. The main coffee variety is Arabica, specifically Linie S. Wamena coffee has a thick, syrupy body with mellow, aromatic complexity. It features caramel, dark chocolate, spice, and floral hints, plus citrusy and apple-wine-like qualities that set it apart from Sumatran and Sulawesi coffees. The semi-washed process reduces acidity and enhances body, refining its taste.

8. Temanggung Coffee

Temanggung Coffee, a specialty coffee grown in the highlands of Central Java, is known for its rich flavor and high quality. Meticulous processing methods ensure its premium quality, making it popular among coffee enthusiasts. It has earthy, caramel, and woody flavors. Unlike other Javanese coffees like Ijen and Ciwidey, which are primarily Arabica, Temanggung has a unique Robusta profile. Ijen coffee has floral, malty sweetness and grape acidity, while Ciwidey has floral, vanilla, brown sugar, and cherry notes with a sweet aftertaste. Jampit coffee, a blend of Arabica and Robusta, offers a sweet caramelized sugar aroma, a full body, and dark chocolate notes.

Where is Coffee Grown in Indonesia?

Coffee in Indonesia is primarily grown in the major islands of Sumatra, Java, and Sulawesi, located between 5 degrees north and 10 degrees south of the equator. Sumatra leads coffee production, contributing 60-75% of Indonesia's total, with key regions like South Sumatra, Lampung, Aceh, and Bengkulu. Their volcanic soil, high altitudes, and tropical climate optimize coffee cultivation. Java, Indonesia's most populous island, was the first place coffee was grown in the country. It remains a major coffee producer, especially in East, West, and Central Java. Sulawesi, particularly the Tana Toraja and Enrekang mountains, is a major coffee-growing region. Other smaller areas include Nusa Tenggara (Flores and Sumbawa), Bali, and parts of Kalimantan.

What are the Top Coffee Producing Regions in Indonesia?

The seven top coffee producing regions in Indonesia are listed below.

1. Sumatra
2. Java
3. Sulawesi
4. Bali
5. Flores
6. Kalimantan
7. Papua

1. Sumatra

Sumatra is the largest island in Indonesia and the sixth largest in the world, located in the northwest region of Indonesia. Sumatra is Indonesia's top coffee producer, growing 60-75% of the country's coffee. Sumatra's diverse coffee regions, including Aceh's Gayo highlands and North Sumatra's Lintong area, produce unique Arabica varieties like Ateng and Mandheling. Sumatran coffee is known for its low acidity, heavy body, and unique "giling basah" wet-hulling process. This method involves hulling partially dried beans while still moist, resulting in a distinctive flavor and dark green color. Common Sumatran coffee varieties include Typica, Caturra, and Catimor.

2. Java

Java is an island in Indonesia and is historically important to coffee that "Java" now means coffee. Java coffee is primarily produced on the eastern end of the island on the Ijen Plateau, a volcanic cluster with an altitude of 1,300 to 1,400 meters, and farms ranging from 600 to 1,600 meters above sea level. Java coffee offers rich, full-bodied flavor with chocolate, earthy notes, and hints of molasses, clove, and fig. It has a rustic flavor with a lingering finish, low acidity, and a heavy body, although lighter than other Indonesian coffees. Some Java coffees are aged for up to five years, developing flavors like cedar, cinnamon, or clove with a thick, syrupy body. Common Arabica varieties grown in Java include Typica, Ateng, USDA, and Jember, along with Robusta-based Ateng and Timor.

3. Sulawesi

Sulawesi is an Indonesian island east of Borneo, famous for its high-altitude Arabica coffee. Coffee production in Sulawesi largely depends on smallholder farmers, with only 5% coming from larger estates. Small-scale family farms typically grow coffee shrubs near homes or along paths, as coffee is often supplemental to livestock and rice farming. Coffee is cultivated at high altitudes in the Toraja region (1,100-2,000 meters) and Central Sulawesi, with Sigi and Poso having the largest plantations. Sulawesi coffee features full body, low acidity, and creamy texture. It offers nutty and chocolatey aromas with hints of fruit and spices. Though lighter than other Indonesian coffees, it remains bold. Some Sulawesi coffees have black pepper and herbal tones.

4. Bali

Bali is an Indonesian island situated between the islands of Java and Lombok in the Indonesian archipelago. The main coffee-growing region in Bali is Kintamani, located in the northeast between the Batukaru and Agung volcanoes. Coffee is grown at high altitudes (1,000-1,500 meters) in volcanic soil. Farmers often plant orange trees, chilies, and vegetables alongside coffee for extra income. Balinese coffee is predominantly Arabica, with some Robusta also grown. Kintamani Bali Coffee is a well-known Arabica type. It has a clean taste, mild intensity, full body, and sweet citrusy acidity. Common flavors include orange, chocolate, and lemon, with a nutty finish. Its acidity is gentle, and the body is mild with a soft feel.

5. Flores

Flores Island is part of the Indonesian archipelago located in the Lesser Sunda Islands, east of Sumbawa and west of Lembata. The island, named "flowers" in Portuguese, is known for its rugged terrain, volcanoes, and rich vegetation. Flores coffee is mainly grown at high elevations (1,200-1,800 meters) on hillsides and plateaus, centered around Bajawa. Volcanic ash creates fertile soil for organic coffee, often grown under shade trees. Key areas include Mount Tambora's western slopes and Sokoria village, where Arabica coffee has been cultivated since the Portuguese colonial era. Flores coffee offers a smooth, rich, and sweet flavor. It often has notes of milk chocolate, cocoa, flowers, and wood, producing a clean, sweet cup with a syrupy body. Some find hints of dark chocolate, but it's generally sweeter than Sumatran coffees.

6. Kalimantan

Kalimantan is the Indonesian part of Borneo, the world's third-largest island. Borneo is shared by Indonesia, Malaysia, and Brunei. Kalimantan contributes only a small amount to Indonesia's coffee production. In 2016, it was just 1%. In Kalimantan, the primary types of coffee grown are Robusta and Liberica. Liberica coffee, grown in certain areas of Kalimantan, thrives at lower elevations ranging from 0 to 100 meters above sea level. Kalimantan Liberica coffee tastes similar to Arabica. Kubu Raya Liberica has dark chocolate, salty-sweet, and nutty flavors, while Kota Waringin Liberica offers salty-sweet, floral, and dark chocolate notes. Kalimantan Liberica coffee is becoming increasingly popular due to the "third wave" coffee movement, particularly in Pontianak, which has a thriving coffee shop scene.

7. Papua

Papua is the westernmost province of Indonesia, located on the island of New Guinea. The eastern half is the independent country of Papua New Guinea. Indonesian New Guinea has six provinces: Papua, West Papua, Central Papua, Highland Papua, South Papua, and Southwest Papua. Papua's coffee grows mainly in the Baliem and Kamu Valleys, located in the highlands. Both areas have high altitudes (1,400-2,000 meters) perfect for Arabica. Small farms are found under tropical forests or on mixed-use plantations. Papua exclusively grows Arabica coffee. Popular varieties like S-795 and S-288 thrive in its climate. The coffee offers syrupy body, medium-high acidity, and complex aromas, often with hints of citrus and apple wine. Flavor profiles include caramel, dark chocolate, and spice, with a mellow, earthy base and a spicy finish.

How is Indonesian Coffee Made?

Indonesian coffee is made using methods influenced by diverse regions, climates, and traditions. Most Indonesian coffee comes from smallholder farms where cherries are hand-picked. Intercropping with plants like beans and avocados and shade-growing under trees such as Calliandra are common practices. Indonesian coffee uses a unique "wet hulling" process. First, machines remove the coffee cherry's outer skin. The beans, still coated in a sticky layer, ferment overnight. This layer is then washed off, and the beans are partially dried. Next, another layer is removed while the beans are still moist. Finally, the beans are fully dried on patios or tarps. This quick drying helps in Indonesia's humid climate and results in coffee with a heavy body, low acidity, and fruity flavors.

What is the Quality of Indonesian Coffee?

Indonesian coffee quality is assessed through physical evaluation, defect counts, and sensory tests. Standards include national guidelines and specialty coffee criteria. Coffee beans are graded using a 300-gram sample. The highest defect value is counted if multiple defects are found per bean. The following table shows the different grades of Indonesian coffee based on the Indonesian National Standard (SNI) 01-2907-2008 guidelines for green coffee beans.

Indonesian specialty coffee follows Specialty Coffee Association (SCA) standards. For green bean grading, a 350-gram sample must have zero Category 1 defects and no more than five Category 2 defects. Bean size is measured in 1/64-inch increments, with 17/64 or 18/64 inches being optimal.

The cupping process evaluates a 100-gram roasted coffee sample. The target roast levels on the Agtron scale are 63 or 48, achieved in 8–12 minutes, followed by air-cooling and storage at 20°C (75°F). Grinding is slightly coarser than drip brewing. SCA-certified Q graders assess fragrance, flavor, aftertaste, acidity, body, balance, sweetness, uniformity, cleanliness, and defect presence. A score of 80 or higher on a 100-point scale qualifies as specialty grade.

What Does Indonesian Coffee Taste Like?

Indonesian coffees are known for their dark, bold, and earthy flavors. They often have spicy notes like cinnamon or nutmeg, and sometimes nutty or cocoa elements. Some also have sweet caramel or brown sugar flavors, fruity hints of citrus or berry, and floral notes, especially those from Bali. Indonesian coffees offer full, heavy body, often described as syrupy or thick. This syrupy body comes from colloids and sugars in the brew. They typically have low acidity, although some have a bright acidity that adds a pleasant tang. Indonesian coffee also has a long-lasting aftertaste with notes of cocoa, chocolate, spice, or earthiness, sometimes with a hint of licorice.

Indonesian coffee flavors vary by region. Indonesian Sumatra coffee is earthy, spicy, and full-bodied with chocolate and herbal notes. Indonesian Java coffee offers a rich, spicy, sweet, and earthy profile with a heavy body and herbaceous hints. Indonesian Bali coffee is light, fruity, and slightly tangy, featuring citrus notes. Indonesian Sulawesi (Toraja) coffee is strong and earthy, with ripe fruit and dark chocolate undertones. Dark roasts bring out the body, sweetness, and chocolate notes in coffee, adding a smoky or toasted flavor. Lighter roasts preserve fruit flavors. Hot brewing enhances bitterness, sourness, and thickness, while cold brewing enhances sweetness and balance.

How to Make the Best Tasting Indonesian Coffee?

To make the best-tasting Indonesian coffee, choose good beans and the right brewing method. Kopi Tubruk is a simple Indonesian method that highlights the full flavor of the beans. By controlling the water temperature and steeping time, Kopi Tubruk brings out the coffee's natural aromas. Follow the steps below to make the best-tasting Indonesian coffee using this method.

• Boil water to approximately 93°C for optimal brewing.
• Add coarsely ground coffee (about 12.84 grams or 2 tablespoons per 175 cc cup), with optional sugar or milk.
• Let the mixture simmer for 3-4 minutes.
• Remove from heat and allow grounds to settle.
• Pour coffee into cups, avoiding the settled grounds.
• Serve and enjoy with optional sweet treats or cultural accompaniments.

How to Choose the Best Indonesian Coffee Beans?

To choose the best Indonesian coffee beans, consider several factors, including roast level, freshness, processing method, and your preferred flavor profile.

• Select Roast levels: Roast levels vary by coffee type and desired flavor profile. Light roasts enhance herbal and earthy notes. Medium-dark roasts emphasize low acidity and chocolatey notes. Dark roasts highlight full body and sweetness.
• Check Freshness: Always check the roast date to ensure the beans are fresh. Freshly roasted beans are crucial for vibrant flavor. Buy from roasters who roast beans after you order them, such as Colipse Coffee or Weavers Coffee. Purchase whole beans instead of pre-ground to retain better flavor and grind them just before brewing.
• Understand Processing Method: The processing method significantly impacts the flavor of the coffee. Wet-hulling (Giling Basah), a traditional Indonesian method, produces low acidity and earthy flavors. This method involves pulping the coffee cherries, briefly drying them, and hulling them while still moist to remove the parchment layer.
• Explore Flavor Profile: Indonesian coffees feature diverse flavors. Expect profiles ranging from earthy and full-bodied to bold with chocolatey sweetness and low acidity. Coffee from Java and Sumatra offers low acidity, earthy notes, dark chocolate tones, and a full body with a lasting aftertaste. Bali's coffee, from newer regions, provides floral, citrus, and chocolate complexity.

What are the Best Indonesian Coffee Beans?

The best Indonesian coffee beans are high-quality Arabica. Sumatran varieties like Mandheling, Gayo, and Lintong have rich, complex flavors with earthy and spicy notes. Bali Kintamani coffee has a light, fruity taste. Look for coffee brands selling specialty grade Indonesian beans, like Colipse, which offers roast-to-order options for various brewing methods.

Where to Buy Indonesian Coffee Beans?

Indonesian coffee beans can be purchased from a variety of sources, including online retailers, local and specialty shops, and directly from the source. Colipse is a strong online option, specializing in freshly roasted Indonesian coffee beans online. Our Bali Blue Moon is a specialty coffee from Bali's Kintamani region, known for its smooth body, chocolate and vanilla notes, and low acidity. It's a medium-dark roast, suitable for various brewing methods. Our Sumatra Dark is a single-origin, medium-dark roast from the Aceh Province of Indonesia, best suited for French press or cold brew.

How Much is Indonesian Coffee?

Indonesian coffee prices vary, with specialty grade Arabica and unique varieties like Kopi Luwak fetching higher prices due to their quality, meticulous processing, and unique flavor profiles. The price can range from around $15.56 to $29.57 or more for a 12 oz bag of specialty coffee, depending on the specific origin and processing method.

Is Indonesian Coffee the Most Expensive Coffee in the World?

No, Indonesian coffee is not the most expensive overall, but it does produce some of the world's priciest varieties. These include Kopi Luwak, one of the most expensive coffees in the world, retailing for over $600 per kilogram. This luxury product is often called the "caviar of coffee."

How Does Indonesian Coffee Compare to Coffee from Other Countries?

Indonesian coffee stands out globally from other coffee growing countries for its dark, bold, and earthy flavor profile, often featuring notes of spice, wood, tobacco, and leather, with low acidity and a full body. By contrast, Central American coffees are known for brighter acidity and fruitier notes, while East African coffees offer bold, complex characteristics. Vietnamese coffee, primarily Robusta, shares strong and bold qualities with some Sumatran varieties, while Yemeni Mocha coffee is traditionally blended with Indonesian Java Arabica in Mocha-Java blends.

What is the Difference between Indonesian Coffee and Colombian Coffee?

Colombian and Indonesian coffees differ significantly in taste profiles, processing methods, and market dynamics. Indonesia primarily produces Robusta coffee (80%), whereas Colombia is a leading producer of Arabica varieties. Indonesian coffee is characterized by a heavy body, low acidity, spicy notes, and earthy mustiness, often polarizing coffee lovers with its strong flavors. Colombian coffee, however, is described as having a clean taste with a balanced and bright flavor. Indonesian coffee often has a long-lasting finish reminiscent of dark cocoa, whereas Colombian coffee is lighter and more delicate.