Indonesian Coffee - All You Need To Know

Coffee, beloved by millions worldwide, reveals an enchanting range that knows no bounds, whether it hails from the misty mountains of Colombia or the sun-drenched plantations of Ethiopia. Each country’s coffee beans brim with unique flavours, captivating aromas, and compelling narratives. Indonesian Coffee is such a gem in Southeast Asia. In this post, we’ll explore its global prominence, the environmental factors shaping its cultivation, its distinctive flavour profiles, the unique Giling Basah method, describing Kopi Luwak, and how it complements espresso blends worldwide. Join us on this aromatic journey through Indonesia’s treasured coffee tradition.

Indonesian Coffee in The Global Market

Indonesian coffee occupied a prominent position in the global market as one of the leading coffee producers and exporters. The country’s export volume of coffee beans was substantial, making Indonesia a significant player in the international coffee trade. In 2021, the coffee export of the country reached $902M which was the 12th largest in the world. Twenty-five percent of the exports comprise Arabica beans, while the remaining portion consists of Robusta beans. Indonesian Arabica beans, in particular, is receiving widespread recognition and appreciation worldwide. Renowned for their distinctive flavours, unique processing methods, and diverse terroirs, Indonesian Arabica beans earned a spot among the top choices for specialty coffee enthusiasts and roasters. Their exceptional quality and appeal contributed to Indonesia’s reputation as a reliable source of premium Arabica beans, solidifying its position as a respected and sought-after origin in the global coffee industry.

The Environmental Factors in Indonesia that Affect Coffee Cultivation

Several environmental factors in Indonesia significantly impact the flavour of its coffee. These factors play a crucial role in shaping the unique taste profiles and characteristics of Indonesian coffee beans. Some of the key environmental factors include:

Altitude: The altitude at which coffee is grown has a profound influence on its flavour. In Indonesia, coffee is cultivated at varying altitudes, from lowlands to highlands. Famous coffee-growing regions like Aceh and Sumatra’s Mandheling produce beans with distinct taste profiles due to their higher altitudes (1100 ~ 1600masl).

Climate and Rainfall: Indonesia experiences diverse climatic conditions due to its vast geography and island archipelago. The tropical climate, combined with specific rainfall patterns, influences coffee growth and flavour. Adequate rainfall is essential for coffee plants, but excessive rain can lead to overhydration and dilution of flavours. On the other hand, regions with well-defined wet and dry seasons, such as Sulawesi and Java, contribute to the unique taste characteristics of the coffee beans grown there.

Soil Composition: Different regions in Indonesia have varying soil compositions, enriched with minerals and nutrients. The type of soil can impart specific flavours and nuances to the coffee beans. For instance, volcanic soils, like those found in regions such as Java and Bali, are known for producing beans with rich and complex flavours.

Shade and Canopy Cover: Some coffee plantations in Indonesia are shaded by natural tree canopies, while others use artificial shading systems. The level of shade affects the temperature and light exposure of the coffee plants, influencing the beans’ development and flavour. Shaded coffee tends to ripen slowly, resulting in beans with more concentrated flavours and balanced acidity.

Indonesian Coffee Flavour Profile by Different Origin

Bali: Balinese coffee tends to exhibit a smooth and well-balanced flavour profile. You might discover fruity undertones, such as citrus or tropical fruits, complemented by subtle hints of chocolate and spices.

Java: Java’s beans are known for their full-bodied, rich, and syrupy texture. The coffee offers a combination of dark chocolate, nutty flavours, and a gentle herbal touch, creating a complex and satisfying cup.

Sulawesi (Celebes): Sulawesi coffee typically boasts a medium body with a sweet, floral aroma. The flavour profile may include a mix of tropical fruit notes, like peach or mango, intertwined with spices such as clove and cinnamon.

Sumatra: Indonesian coffee from Sumatra is renowned for its distinct and complex flavour. It often displays earthy and herbal tones, along with deep, spicy notes resembling black pepper and sometimes a touch of smokiness. The coffee is known for its low acidity and full-bodied, syrupy mouthfeel.

Flores: Coffee from Flores tends to have a sweet and fruity profile. You might encounter flavours of apricot, red berries, and a pleasant sweetness akin to honey, accompanied by a mild herbal nuance.

Indonesian Coffee: Kopi Luwak

Kopi Luwak, also known as civet coffee, is a unique and controversial type of coffee produced in several countries, including Indonesia, which it originated. It is famous for its unusual processing method, involving the digestive system of the Asian palm civet, a small cat-like mammal native to the region. The process begins when the civets consume ripe coffee cherries. Enzymes in the civet’s digestive tract break down the beans, and they pass through the animal’s digestive system. After being excreted, the beans are collected from the feces, cleaned, and then processed into coffee. This unusual method is believed to contribute to the coffee’s distinct flavour profile, often described as smooth, less acidic, and with unique fruity and chocolatey notes. However, ethical concerns have been raised about the treatment of civets in the production process, as some producers keep the animals in captivity, leading to controversy surrounding the industry.

Giling Basah Processing Method

The Giling Basah method, also known as wet-hulling, is a traditional coffee processing technique in Indonesia, particularly in regions like Sumatra. After depulping, the coffee beans are fermented briefly and then partially dried before hulling, which removes the parchment layer while the beans are still moist. This unique process expedites production in Indonesia’s humid climate. It contributes to the distinct flavour profiles of Indonesian coffees, characterised by earthy, herbal notes, full body, and low acidity. The Giling Basah method sets Indonesian coffee apart from other processing methods, like washed or natural, as it creates beans with higher moisture content during the hulling stage, allowing for unique chemical reactions that influence the final flavour, body, and overall cup profile.

How Indonesian Coffee Appears in Espresso Blends

Earthiness: Indonesian coffees, particularly those from Sumatra or Sulawesi, often exhibit earthy notes, reminiscent of damp soil or forest floor. This earthiness adds depth and complexity to the espresso blend, providing a unique character.

Herbal and Spicy Undertones: Some Indonesian coffees showcase herbal and spicy flavours, such as lemongrass, basil, clove, or nutmeg. These aromatic notes contribute to the complexity of the espresso, creating an intriguing taste experience.

Balancing Acidity: Indonesian Arabica beans tend to have lower acidity compared to beans from some other origins. By incorporating these beans into espresso blends, roasters can balance out the acidity of other components, creating a smoother and well-rounded cup.

Blends with African Beans: Combining Indonesian coffee with African beans, known for their bright acidity and fruity notes, can create a compelling espresso blend with a delightful balance of flavours.

Conclusion

Indonesian coffee’s global prominence as a major producer and exporter, its diverse flavour profiles shaped by unique environmental factors, the traditional Giling Basah method, unique coffee culture that even derived Kopi Luwak and compatibility in espresso blends, make it a truly cherished and exceptional coffee. Embracing Indonesia’s rich coffee heritage, let’s raise our cups in appreciation of the enchanting world of Indonesian coffee. Cheers!