Indonesian coffees are rich and full-bodied with very low acidity and hints of chocolate; a perfect accompaniment to the morning newspaper or savory, sweet desserts.
From farm-to-cup, the coffee beans grown on the Indonesian islands are unparalleled in distinction, and for good reason. The region's history carries equal depth, and its environment leaves no wonder why coffee lovers worldwide explore Indonesian varieties with the curiosity of a traveler. With three highly unique regions, Indonesia gives fans of island coffee an endless array of choices. Commercial-trade coffee from Indonesia is mostly grown in Sumatra, Sulawesi, and Java, where the climates and growing practices are as varied as the flavor profiles of their crops.
About Indonesian Coffee
Indonesian Coffee History
First brought to Indonesia in the 17th century, coffee plantations began in an attempt by the Dutch East India Company to cut into the Arab coffee trade, which dominated global coffee markets. Plantations were established southwards in and around what is now Jakarta, and farming operations soon expanded to the east and west islands as well as the central, interior region. By the 19th century, the bustling supply of Indonesian coffee supplies created new infrastructural needs, such as roads and railways, to transport the beans to shipping ports. Regional Pacific island coffee supplies began flooding the global markets and became widely renowned.
Indonesian Coffee Taste
Indonesian coffee flavors are known for their bold and rich flavor. Many describe it as smokey and earthy, with hints of wood, mustiness, or even tobacco. Lovers of complex and full flavor profiles often gravitate to Sumatran beans like Ankola and Mandheling. Those with less affinity for such bold flavors often still appreciate what the region offers and enjoy coffee grown in the Sumatran region, which offers a more toasted flavor, or the Java region, which leaves a sweeter impression.
The Best Indonesian Coffee
JAVA ARABICA COFFEE
With a lingering finish, Java-grown coffee hints of an herbaceous aftertaste that makes it one of the most popular island coffees in the world. It's grown mostly on the east side of Java in a cluster of volcanic activity, and the taste of Java beans can vary dramatically. Through a process called "monsooning," more popular in Java than elsewhere, coffee beans are exposed to moisture to alter and develop their flavors. When successful, properly monsooned beans can be sold at a premium because the results are simply astounding.
MOCHA JAVA COFFEE
Mocha-Java is actually a traditional blend and most commonly combines Java Arabica with Yemen Mocha coffee beans. It might be the oldest coffee blend ever created, and its enduring popularity is a testament to its success.
A silky body and smooth finish define the Sulawesi variety. With a hint of spice and chocolate undertones, the taste expands with a bold sense of cinnamon or even cardamom flavors. Being grown strictly at high elevations likely has much to do with its incredibly unique and inviting flavor.
According to coffee lovers the world over, Sumatra grows what is considered the most premium, gourmet varieties of coffee. Distinguished by more earthy, full-bodied flavors, they are not without finesse; low acidity and herbal distinctions give the powerful taste a savorable quality. Like a dark red wine, Sumatran coffee is fantastic with chocolate and other rich delicacies and an equally great stand-alone choice. Try a Mandheling variety for a smooth and heavy-bodied texture with sweet chocolate tones, licorice notes, and herbal spice.
Visit Vail Mountain Coffee & Tea
The taste of Indonesian coffee is every bit as rich as the region's history and environment. We take an active role in supporting farmers who engage in sustainable practices while supporting their communities because we respect the cultures and people who bring the fruits of Indonesia's coffee supply to your cup. Contact Vail Mountain Coffee & Tea to fulfill your mail-order coffee and tea needs with the finest Indonesian coffee.