Indonesia
Indonesia produces a wide variety of coffees from various areas, including Sumatra, Sulawesi, and Java. We try to source distinctive and unusual natural and washed processed coffees from this interesting region.
Overview
Coffee has a rich history in Indonesia, dating back to the 17th century. The fertile volcanic soils and diverse climates of the archipelago provided ideal conditions for coffee cultivation. Initially, coffee was grown primarily in Java, which became synonymous with high-quality Java coffee. Over the years, the industry expanded to other islands, such as Sumatra and Sulawesi, each developing distinct flavours and profiles. Despite facing challenges like disease and competition from other coffee-growing countries, Indonesia has worked hard to diversify into speciality coffee through the best post-harvest processing. Today, coffee culture plays a significant role in Indonesian society, blending traditional practices with modern trends.
Processing Methods
Indonesia is well known for Gilling basah, or "wet hulling,". This processing method is predominantly used in Indonesia, particularly in regions like Sumatra. This technique involves removing the outer skin and mucilage from the coffee cherries while the beans are still moist rather than allowing them to dry completely first. After hulling, the partially dried beans are then laid out to dry under the sun, resulting in a distinctive flavour profile that is often earthy and full-bodied, with a heavy body and low acidity.
Many producers have now move to washed and natural processing using techniques learned from other producing countries. This has resulted in higher cup score coffees with more distinctive, clean tasting notes.
Flavour Profiles
This is very dependent on the processing method used. The wet-hulled method will often produce coffees with rich body and good sweetness but an underlying earthy, herbal tones.
Washed and natural processing methods can result in widely varied flavour profiles with intense fruit character.
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