Indonesia Coffee Beans

Indonesia began exporting coffee to Europe in 1711, thanks to the Dutch East India Company. At that time, Indonesian producers only cultivated arabica, but in 1876, a coffee rust disease swept through Indonesia, wiping out most of the arabica typica cultivar. Consequently, farmers decided to grow robusta coffee plants, which are more disease-resistant.

Today, more than 90% of Indonesia’s coffee is grown by smallholders on farms averaging around one hectare. They cultivate mainly robusta coffee, with the most widespread varieties being typica, Hibrido de Timor (commonly known as Tim Tim on the island of Sumatra), Caturra, and Catimor.

Every island of the Indonesian archipelago produces a different coffee, with its own recognisable characteristics.

Sumatra is the biggest Indonesian island. Here, coffee is grown in the north (Aceh and Lintong) and in the south (Lampung and Mangkuraja) at 800-1,500 metres altitude. Coffee is processed using the unique Giling Basah technique (semi-washed), which gives the beans a distinctive bluish colour.

On the island of Java, farmers cultivate mainly robusta coffee under state supervision. These plantations are among the largest in the Indonesian archipelago and are located at medium or low altitudes. On the other hand, arabica coffee plants are grown at 1,400-1,800 metres altitude.

Sulawesi is the largest arabica producer of the archipelago. Plantations are located in the western and south-western region of the island, at 1,100-1,500 metres altitude. The most famous area is Tana Toraja, home to the main highlands. The major arabica variety grown in this island is S795, a Typica hybrid. The most common processing method is the semi-washed technique (Giling Basah), but sometimes producers also use the wet method.

Indonesia is very famous for coffee production thanks to Kopi Luwak, a coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the Asian palm civet.