Indonesia offers a totally distinct coffee experience founded on traditional processing methods such as Giling Basah, or wet hulling. This results in beans that are irregular and coffee that is low in acidity, with a full body and even a hint of spice.
Across the group of islands that make up Indonesia, there are multiple micro-climates and a staggered harvest season. While Javan robusta coffee is probably the most well known (ever heard of ‘Mocha-Java’?), the minority arabica crop in Sumatra and Sulawesi is now reaching greater popularity amongst speciality coffee roasters, especially as part of espresso blends. Previously many small hold growers farmed coffee for supplemental income, but the opportunities the specialty export market offers is enticing more focused growers.