Origin

Specialty coffee from Indonesia

Varieties

Indonesia Java: USDA 762, Typica, Ateng, Catimor, Tim Tim, Jember (S-795), Indonesia Sumatra: Gayo 1 (TimTim), Gayo 2 (Bourbon), Ateng (P88), Jember S-linies, Catimor (Hybrid of Caturra and Timtim)

Processing methods

Indonesia Java: washed, Indonesia Sumatra: wet hulled / giling basah

Altitude range

Indonesia Java: 1300 – 1600 masl, Indonesia Sumatra: 1100 - 1300 masl

Harvest

Indonesia Java: May to August, Indonesia Sumatra: Sep/Oct – May

Total yearly production

Around 1.35 million 60kg bags in 2022/23

All Coffees

Indonesia Java

The arabica grown on the large government estates (PTPN Estates, Jampit, Blawan, Pancoer and Kayumas) are fully washed.

Main production areas: East Java, Indonesia
Export bag size: 60kg

Indonesia Sumatra (Mandheling)

General cupping notes: Medium-low acidity, full body, herbal, chocolate, clean earthy, woody, spicy, red fruits

Main production areas: Aceh and North Sumatra provinces, Indonesia
Export bag size: 60kg

Wet-hulling
Once the coffee is dried to 35%-40% it is hulled. This is the famous wet-hulling process, unique for Indonesia. Coffee is wet-hulled because it allows for faster drying of the coffee.