Indonesian Coffee
Indonesia offers a totally unique coffee experience founded on the traditional processing method Giling Basah, or wet hulling. This method results in beans that are irregular and coffee that is low in acidity, with a full body and even a hint of spice but there is increasing investment to help producers diversify their coffee in order to reach the specialty market.
Indonesia
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.
