If you think Indonesian cuisine is its only treasure, think again! Indonesia is not only a world-renowned destination for breathtaking landscapes and cultural adventures, but it’s also a paradise for coffee lovers. With a rich tapestry of coffee types cultivated across its islands, Indonesia offers distinctive aromas and flavours that are hard to pass up.
In this guide, let’s dive into some of Indonesia’s most popular single origins in the coffee industry, each with its own story, taste, and character. Curious? Let’s take a look!
A Brief History of Coffee in Indonesia
Indonesia’s coffee production began with the arrival of the Dutch in 1696. The Dutch brought Arabica coffee plants from Malabar, India, to Java, with initial plantations starting near Batavia (present-day Jakarta). Although the first attempt faced setbacks due to extreme weather and natural disasters, the Dutch tried again three years later with better success. By 1706, coffee from Java had gained international coffee fame, prompting the Dutch to expand coffee cultivation across other islands, giving rise to the variety we see today.
Here are some key milestones in Indonesia’s coffee history
- 1714-1715: Coffee cultivation in Java was successful.
- 1725-1780: The Dutch East India Company (VOC) monopolised the global coffee trade.
- 1876: Coffee grown in Indonesia was devastated by coffee rust.
- 1900: Robusta coffee was introduced to East Java as a replacement for arabica, which was susceptible to the coffee trees rust.
- 1950s: Javanese coffee plantations were nationalised and revitalised with new arabica varieties.
- The 1990s: The speciality coffee trend emerged, focusing on origin, variety, processing, and brewing methods.
- Present: Production of coffee in Indonesia the world’s fourth largest coffee producer with worldwide export potential.
Popular Indonesian Specialty Coffee
Here’s a look at some of the best single-origin coffee types from Indonesia that are beloved worldwide.
Kintamani Coffee, Authentic Balinese Coffee
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- Origin: Kintamani, Bali
- Profile: Fruity notes with floral hints
In Bali’s Kintamani region, many coffee farmers produce coffee by following the traditional “subak abian” farming system, inspired by the Hindu philosophy of harmony. This organic coffee, free from agrochemicals, has fruity undertones and a clean, smooth taste that many coffee lovers seek.
Coffee from the Island of the Gods tends to be pretty sweet, fruity, and floral, with a hint of chocolate and low acidity. Kintamani coffee, specifically, has a really nice citrusy kick, along with tasty notes of chocolate, caramel, or brown sugar.
It’s got a medium body, with a bit of bitterness and a citrusy acidity, which makes it really refreshing. No wonder so many coffee lovers are into Kintamani!
Gayo Coffee
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- Origin: Gayo Highlands, Aceh
- Profile: Rich and complex flavours
Gayo coffee is renowned for its distinctive flavour profile and robust character, offering a low acidity, sweetness, and a notable absence of bitterness. These unique qualities have solidified its reputation as one of the world’s most expensive and celebrated coffees. In 2010, Gayo coffee received official recognition as a top-tier coffee through formal certification.
Through various post-harvest processes, Gayo coffee beans develop unique flavour characteristics. These processes give rise to a diverse range of Gayo coffee varieties, each with its own distinct profile:
- Aceh Gayo Atu Lintang: Native to Aceh and grown at an altitude of 1,500 metres above sea level, this variety is wet-hulled at a medium temperature. Its flavour profile is reminiscent of palm sugar, ginger, and citrus zest.
- Aceh Anaerobic Bener Meriah: Cultivated by the Gayo people in the highlands of Bukit Barisan, this coffee from Bener Meriah district is grown at 1,400 metres above sea level and undergoes a natural anaerobic process.
- Aceh Gayo Robusta coffee: Originating from Arul Kumer village in Aceh Tengah district, this Robusta variety thrives in the Arul Kumer soil. Processed naturally and roasted to a medium level, it offers notes of cedarwood, dark chocolate, and a hint of sweetness from sugarcane. Not surprisingly, Aceh Gayo Robusta is a popular choice for home blends.
- Aceh Gayo Honey, Wine, and Natural Processes: Sourced from Atu Lintang district in Aceh Tengah, this coffee is notable for its varied post-harvest processing methods.
Java Preanger Coffee
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- Origin: Priangan, West Java
- Profile: Smooth with subtle acidity
Brought by the Dutch as Indonesia’s first coffee, Java Preanger originates from the Priangan area. The Dutch pronunciation transformed “Priangan” into “Preanger,” which is why it’s now known as Java Preanger.
This coffee is sourced from Arabica coffee plants grown in the Priangan highlands of West Java province, an area with perfect conditions for cultivating Arabica coffee. Located at elevations of 900 metres or more, these high-altitude regions benefit from a cool, dry environment and ample rainfall, averaging between 2,000 and 3,000 millimetres annually, spread across six to seven months of precipitation.
These beans come from select, high-quality Arabica coffee varieties, cultivated under shade trees and using eco-friendly practices that prioritise environmental sustainability. In line with the LEISA concept of sustainable farming, organic fertilisers are the primary choice.
Some of the most popular cultivated Arabica coffee varieties include Typica, S-795 (also known as S-Lini), Sigararutang, Kartika, Catimor, and Andung Sari.
Mandailing Coffee
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- Origin: Mandailing Natal, North Sumatra
- Profile: Deep, rich body
Cultivated in the Bukit Barisan mountains, Mandailing coffee (Mandheling coffee) Arabica coffee has a long-standing heritage dating back to the 1800s. Originally part of the Dutch forced cultivation system, Mandailing coffee remains a testament to Indonesia’s coffee legacy.
Mandailing coffee is cultivated and processed by farmers using traditional methods. The processing of Mandailing coffee predominantly employs the Wet, Honey, and Natural processes.
Each processing method yields a distinct flavour profile for Mandailing coffee beans. This variation arises from the different treatments applied to the coffee cherries, influencing the chemical compounds within the bean and thus shaping its unique taste. Consequently, even beans from the same plantation can exhibit different flavours depending on the processing method used.
- Naturally processed Mandailing coffee is characterised by a full body and a flavour profile dominated by sweet tobacco, chocolate, and cedarwood notes.
- Wet-processed Mandailing coffee offers a well-rounded flavour with notes of dark chocolate, roasted nuts, and palm sugar.
- Honey-processed Mandailing coffee provides a balanced flavour profile featuring lemon, black tea, and pure honey notes.
Sidikalang Coffee
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- Origin: Sidikalang, North Sumatra
- Profile: Full-bodied with hints of chocolate
Grown in Dairi’s highlands, Sidikalang is known for its Typica variety, brought to Indonesia by the Dutch. Its strong, full-bodied flavour with chocolate undertones has made it a favourite among single-origin enthusiasts.
Compared to other coffee types, Sidikalang coffee has a naturally low acidity level, making it a suitable choice for those with sensitive stomachs.
While its flavour profile is similar to chocolate, Sidikalang coffee distinguishes itself from other robustas with its less intense aroma.
Additionally, this robusta variety has a slightly coarser texture. Sidikalang coffee is recommended for coffee enthusiasts who enjoy a medium-bodied brew.
Papua Wamena Coffee
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- Origin: Baliem Valley, Papua
- Profile: Floral notes, smooth finish
Grown in the Baliem Valley near Jayawijaya Mountains, Papua Wamena coffee is uniquely smooth with low acidity, making it gentle on the stomach.This coffee is prized for its well-rounded, smooth taste. It offers a complex aroma profile with notes of chocolate and delicate florals, combined with a medium body, sweetness, and low acidity. This unique coffee also exhibits earthy flavours with a hint of herbs and a smoky finish.
The floral notes in Wamena coffee are quite unusual for Indonesian beans. Many coffee experts believe that the pristine growing conditions, free from pesticides and chemicals, contribute to this distinctive characteristic.
Toraja, Sulawesi Coffee
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- Origin: Toraja, Sulawesi
- Profile: Bright acidity with earthy flavours
Known for its high acidity, Toraja coffee has a flavour profile favoured by those who enjoy a bright, lively coffee. It’s traditionally processed through “wet hulling” or semi-washed methods, which enhances its distinctive taste.
The “Queen of Coffee”, Toraja coffee offers a diverse range of flavours and aromas, each unique to its growing region.
Toraja Sapan, cultivated at an altitude of around 1600 metres above sea level, undergoes a cupping process and is medium roasted. This results in a rich brew with notes of dark chocolate, black tea, herbs, and a hint of sweetness. Its robust aftertaste will leave you craving more. Meanwhile, Toraja Yale coffee plantations are situated at higher elevations of 1700-1800 metres, particularly in the Buntu Pepasan area of North Toraja.
Processed using the semi-wash method and medium-light roasted, these beans produce a coffee with herbal undertones, a touch of tamarind acidity, and citrus aromas.
Other varieties, such as Toraja Kalosi, offer a smooth, floral and fruity profile with low acidity. The bitterness only emerges at the back of the palate.
Flores Bajawa Coffee
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- Origin: Bajawa, Flores
- Profile: Earthy with natural volcanic notes
Grown in the volcanic soils of Flores, Bajawa coffee benefits from the nutrient-rich andosol soil, producing a truly unique, organic coffee with deep, earthy flavours. Its rich aroma makes it a standout among Indonesian coffees.
Flores Bajawa Coffee is a unique variety grown on the slopes of Mount Inie Rie in Ngada Regency at altitudes between 1200 and 1500 metres above sea level. Renowned for its robust flavour and 13% moisture content, Bajawa coffee is available in both Arabica and Robusta varieties.
Arabica beans from this region offer a complex flavour profile with notes of tobacco, caramel, hazelnut, and macadamia, making them ideal for black coffee that highlights their natural character. In contrast, Robusta beans tend to be more bitter and are often used in milk-based coffees like lattes and cappuccinos where additional flavours can balance out the bitterness.
Coffee lovers? Consider coming to the World of Coffee in Jakarta Convention Center in 2025! Read more about the exhibition here!
Each of these coffee varieties reflects Indonesia’s rich natural landscape, unique growing methods, and centuries-old traditions. So, next time you’re enjoying a cup, you’re not just tasting coffee; you’re experiencing the soul of Indonesia in every sip!
