Coffee from Indonesia
Indonesia is three coffee countries wearing one name: Sumatran wet-hulled lots with their herbal, earthy weight, Java's older estate coffees, and Sulawesi's cleaner, sweeter cups.
Wet hulling — giling basah — is the reason a Sumatran tastes the way it does. Parchment is stripped at a far higher moisture content than anywhere else, the beans dry naked and turn deep blue-green, and the cup arrives heavy-bodied and low in acidity, with cedar, tobacco, unsweetened chocolate and often a note of forest floor.
Specialty buyers have spent a decade proving Indonesia can also do clean and bright: fully washed Aceh lots, honey-processed Sulawesi, single-estate Java. Both versions are legitimate. What matters is knowing which one is in the bag, because a drinker expecting Kenyan acidity from a wet-hulled Sumatran will simply think the coffee is broken.
Smallholdings dominate, farms are small even by Central American standards, and much of the crop passes through collectors before it reaches an exporter. Traceability to a single village is good; to a single farm it is rare, and a bag claiming otherwise is worth a question.
- Coffees in the catalogue
- 1
- Growing regions
- Kintamani, Bali
- Processing
- Natural
- Altitude
- 1,400 m
- Common notes
- dark chocolate, cherry and pomegranate
- Price range
- $25.00
- Roasted by
- 1 roaster
1 Indonesia coffee in the catalogue
- Bali Kintamani Natural — Fiddleheads Coffee Roasters. dark chocolate, cherry and pomegranate. $25.00 / 340 g.