Indonesia’s natural wealth has been known to the whole world for a long time. Indonesia covers mountains, sea and land so that it contains a lot of wealth, especially abundant agricultural products. With the many mountains owned by Indonesia, the land of Indonesia is very fertile because it contains volcanic soil so it is known as the ring of fire. On this basis, we strive to introduce the best quality Indonesian coffee products. There are 3 types of coffee owned by Indonesia, namely Robusta, Arabica and Liberika. But the most common and widely consumed types are Robusta and Arabica coffee. How to distinguish it is quite easy, it can be seen from the shape of the coffee beans. Arabica has a slightly elongated seed shape slightly flattened and a bit large in size. While robusta is rounder and looks dense and smaller in size than Arabica coffee.
We express our gratitude to the Indonesian government for supporting business players in introducing coffee products so that they can be world famous. Therefore, we already have an export license for coffee ( attached Coffee – HS Code 0901.11.00)
We hope that Indonesian coffee can be recognized by the world through the promotions we do and hopefully there are buyers from abroad who are interested in buying coffee products from us.
Indonesia has various types of coffee spread from Sabang to Marauke. Several types of coffee from Indonesia have a distinctive taste and aroma, where each region has a different cultivation method.
According to the Data Center and Information System of the Ministry of Agriculture, the number of national coffee consumption in 2021 is predicted to reach 370 thousand tons with a total coffee supply of 795 thousand tons. So that in that year, Indonesia will experience a surplus of 425 thousand tons.
The high supply of coffee until 2021 has made Indonesia, which is now dubbed the world’s fourth largest coffee producer, to export a lot of coffee made by local farmers to foreign countries. Call it Aceh Gayo Coffee which won the title of the most expensive coffee in the world thanks to its unique aroma and taste compared to other types of Arabica coffee.
Types of Indonesian coffee in general are as follows:
- Aceh Coffee, Gayo
Aceh has long been known as one of the largest suppliers of Arabica coffee beans in Indonesia. Aceh Gayo coffee is usually harvested in highland areas such as Bener Meriah and Gayo Lues districts.
The taste is not too thick with a balanced acidity, making this one of Indonesia’s coffee types a lot popular, even for those who are not considered sour coffee enthusiasts.
Generally, the character of the Gayo Coffee taste is not much different from other types of Indonesian coffee, such as Sumatra Coffee. It’s just that Gayo Coffee has an aftertaste or taste that remains in the mouth after tasting coffee, tends to be cleaner. So this coffee is most often used as a house blend in various modern coffee shops.
- Kintamani Coffee, Bali
Other types of Indonesian coffee that are no less appetizing are Kintamani Bali Coffee. This coffee comes from the Kintamani area, precisely at an altitude of 900 meters above sea level.
Kintamani coffee is a type of arabica coffee with a much lower acidity than robusta coffee. The citrus aroma and slightly bitter taste of these types of Indonesian coffee make it look different from other types of Arabica. The origin of the citrus aroma arises because Kintamani coffee farmers used to plant it near an orange garden.
For the people of Bali, the taste of Kintamani Coffee is like the wheel of human life, which has to taste bitter first then taste the sweetness of an accomplishment in life. One of these types of Indonesian coffee has been exported to many countries, one of which is the United States since 1825.
- Toraja Coffee, Sulawesi
Toraja coffee is one of the types of Indonesian coffee which is famous for the thick color of the coffee beans with irregular shapes. So that when juxtaposed with various other types of coffee in Indonesia, you will easily recognize Toraja coffee beans.
This coffee, which has the Latin name Celeber Kalosi, tends to have an aftertaste that is not too bitter and actually tastes like fruit. Not only that, the original Sulawesi Toraja Coffee also has a pungent aroma because the planting process is side by side with the spices around the Tanah Toraja area.
Now, one of these types of Indonesian coffee has been exported to Japan and the United States. In fact, because of its popularity in the eyes of the world, Toraja Coffee has been patented by Key Coffee, a well-known Japanese coffee company that sells it under the product name, Toarco Toraja.
- Liberika Coffee Rangsang Meranti, Riau
Some of us may be unfamiliar with the name Kopi Liberika Rangsang Meranti. Why not, this coffee, which comes from a village in Meranti Regency, Riau Province, is still less famous than Gayo Coffee.
But just so you know, one type of Indonesian coffee is better known in neighboring countries like Malaysia. Liberika Coffee Rangsang Meranti has a bean shape that is larger than the Arabica and robusta coffee beans.
The thickness of the Liberika Rangsang Meranti Coffee beans allows it to be stored for a long time and has a lower caffeine content. So it is safe for consumption for the stomach, although the portion must still be limited.
Another uniqueness of Rangsang Meranti Liberika Coffee is that this type of coffee can grow on peat soil. In fact, most types of Indonesian coffee cannot be planted on peat soil because of its high acidity.
- Robusta coffee, Temanggung
Temanggung Robusta coffee has a tobacco flavor when drunk, making it slightly different from other types of Indonesian coffee. This is because the average Temanggung farmers grow coffee close to tobacco plants.
Temanggung Robusta coffee is usually produced by the Kaloran, Pringsut, Gemawang, and Wonoboyo areas. Where this coffee has a stronger aroma than other types of robusta.
Production that is carried out continuously makes Temanggung Robusta Coffee now successfully exported around 6000 tons to various countries, such as Europe, Australia and Korea.
- Bajawa coffee, Flores
The last types of Indonesian coffee are Flores Bajawa Coffee. This coffee is one of the prima donna in the eyes of the world because of the distinctive blend of nutty and tobacco aroma. The uniqueness of the taste of Bajawa coffee is influenced by the way of cultivation carried out by local farmers there, where they plant it on soil containing volcanic ash.
The average Bajawa coffee is planted at an altitude of 1000 meters above sea level, to be precise in the coffee plantation area of Ngada Regency, Flores, East Nusa Tenggara (NTT). This coffee is included in the Arabica type, which has a thick texture with a slightly sour flavor.
- Ijen Raung’s Java Arabica Coffee
A container of Java Ijen Raung’s Bondowoso coffee was first exported in 2011, but its popularity overseas has skyrocketed. Until 2016, Indonesia has successfully exported 43 containers or the equivalent of 858.91 tons of coffee.
Java Ijen Raung coffee has a unique characteristic, namely a slightly spicy taste with the aroma of forest flowers. The acid level is moderate, but tends to tamarind rather than citrus.
- Papua Wamena Coffee
One of the best types of Indonesian coffee is Papua from Wamena. This coffee has a unique taste with a chocolate and floral aroma. Medium sour taste and medium body.
Papuan coffee is a type of arabica coffee grown in the Baliem Valley of the Jayawijaya mountains with an altitude of 2,000 meters above sea level (masl).
Kampung Tagulik, Bugi District, Jayawijaya Regency is one of the areas that is dominated by coffee farmers. In particular, this coffee is grown using traditional tools.
Many people argue that the taste quality of coffee is influenced by the processing process. There are many methods that produce coffee products with their own distinctive taste and characteristics.
3 Kinds of Coffee Processing, namely:
- Natural Process
This process is said to be more natural because this process has been carried out by humans since ancient times. In this process, coffee beans that are still in the form of cery are immediately dried without going through the process of stripping the skin.
Drying is done with various bases, such as plastic, brick terraces, or drying tables. When the drying is done, it must be turned back and forth periodically.
This is so that the coffee cherries dry perfectly and evenly. In addition, coffee that is dried in the sun will minimize the growth of fungus in coffee.
Because the coffee beans are dried along with their skin layers, the coffee will undergo a fermentation process. This process creates a fruity taste and tends to be less sour.
- Washed Process / Wet Process
For this process, harvested coffee beans are selected and soaked with water. Sinking coffee is coffee that will be processed at a later stage.
After being selected, the sinking coffee beans are peeled from the outer shell and the inner shell of the coffee beans. After that, the coffee beans that have been peeled are fermented by soaking them in a vessel.
Generally, fermentation is carried out for 24-36 hours. Coffee processed in this way is more acidic, less fruity, and cleaner.
3.Hybrid Process
- Pulped Natural Process
In this process, the coffee beans that have been harvested are peeled immediately after they are dried. During the drying process, the remaining pulp in the coffee will disappear by itself.
Some people believe that the remaining pulp gives a sweet taste to coffee. This method is widely used by farmers in Brazil and its surroundings.
- Honey (Miel) Process
Unlike its name, this process doesn’t use honey at all. However, when the process of peeling the coffee beans, a little flesh and mucus are left behind.
This honey-like mucus is what led to the naming of coffee as honey. The stripping process is carried out using a depulper machine.
With this machine the peeling can be adjusted whether the coffee bean skin will be peeled whole or left. This method is widely practiced in Central America and has recently entered Indonesia and has become popular among coffee lovers.
- Semi Washed
This process is often found in Indonesia where freshly harvested coffee beans will have their outer skin peeled and leave the seeds and a little pulp.
After that, the coffee beans are dried to 30-35% humidity. After that the coffee beans are again peeled until they become clean coffee beans.
The clean coffee beans are dried again until they are completely dry and ready to be stored. It is said that coffee processed through this method has a more diverse taste and tends to have an intense level of sweetness.