Full Details of the Indonesian Coffee Production

Indonesia | The Archipelago of Earth and Spice

Indonesian Coffee takes you on a journey into the heart of the Malay Archipelago. From the volcanic highlands of Sumatra to the unique “Giling Basah” process, discover a cup defined by its deep, syrupy body and wild, earthy complexity

The Indonesian Coffee Production at a Glance

Country: Indonesia

World Ranking

4

Annual Production

11-12 mil

60kgm Bags

Average Altitude

1100 – 1500

Flavour Profile: Earthy, Cedar, Dark Chocolate, Tobacco

Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡

The History: Indonesian Coffee and The Birth of “Java”

Indonesian coffee history is so deep that the name of one of its islands, Java, became the global slang for coffee itself. The Dutch East India Company brought the first seedlings to Batavia (now Jakarta) in 1696. By the 1700s, Indonesia was the first place outside of Ethiopia and Arabia to grow coffee on a massive commercial scale.

For the 17th-century Londoner, Indonesia coffee was the ultimate luxury. It survived a grueling 6-month sea voyage in wooden hulls, where the salt air and humidity “aged” the beans, turning them brown and mellowing their acidity. This created the legendary “Old Brown Java” profile that The Coffee Guide seeks to celebrate.

The Science: The Magic of “Giling Basah”

What makes Indonesian coffee—specifically from Sumatra—unique in the world is a processing method called Giling Basah (Wet-Hulled).

The Process: In most countries, coffee is dried inside its protective parchment skin. In Indonesia, the parchment is removed while the bean is still soft and high in moisture (around 30-35%).

The Species: Indonesia produces both Arabica (high-end specialty) and Robusta (used for body and crema).

The Flavor: This unique “hulling” creates a chemical reaction that results in a heavy, syrupy body with almost zero acidity and intense notes of cedar, tobacco, and dark chocolate.

How to Enjoy: The “Old World” Cup

Indonesian beans are the masters of the “long” brew. They don’t need high acidity to be interesting; they rely on texture.

Best Method: French Press. The metal filter allows the heavy oils and “earthy” sediments of a Sumatran Mandheling to pass through, creating a cup you can almost chew on.

Milk Pairing: This is one of the few specialty coffees that actually tastes better with a splash of cream or milk, which complements the chocolatey base.

“If you want to taste what a 1600s coffeehouse served, look for ‘Aged’ or ‘Old Brown’ Java. It’s a shadow of the very first cups served in the city.”