By For coffee lovers the world over, Indonesia is a treasure trove of special varieties and unique coffee-making methods.
The roots of Indonesia’s coffee production go back to the 17th century, when the Dutch colonists brought the first coffee bushes. The tropical climate and volcanic soil provided the perfect environment for coffee, and Indonesia quickly became one of the world’s leading coffee producing countries. The famous name „Java” originated in Indonesia, as the island of Java was one of the earliest and best known coffee growing areas.
Coffee varieties
Indonesia has several specific coffee varieties, which vary in flavour depending on the growing region. Some of the best known varieties include
Kopi Luwak: One of the most expensive coffees in the world, the precious, almost legendary ‘Kopi Luwak’ is exclusive to the island of Java and fetches staggering prices. It can only be extracted through the digestive process of Luwak, a small local mammal with a voracious appetite for coffee berries. The digestive enzymes interfere in some way, reducing the bitter taste of the coffee and giving it a special aroma.
Sumatra: 70% of the shrubs planted here are grown in a special way: „shade grown”, which means that the coffee shrubs are shaded all the time. Sumatran coffee has a full-bodied and less acidic taste. When tasted, the coffee has an earthy, heavier tone and a smoky aftertaste, with tropical fruits, grapefruit and lime later on.
Sulawesi: From a coffee point of view, the speciality ofSulawesi is that the area under the shrubs reaches an average altitude of 1600 metres above sea level. Thanks to the higher altitude, the coffee grown here tastes more varied, slightly more acidic and sweeter. The earthy base flavours are also present, but not as dominant, with cinnamon, walnut and cocoa also present.
Java. The first crops of the Javanese variety were a surprising success. Then a rust epidemic killed most of the shrubs. Following the epidemic, arabica coffee was replaced by the more hardy Canephora, which made Indonesia, with the Java Islands at the forefront, the largest producer of Canephora coffee in the world. The aroma and strength of Java coffee is somewhere between Sumatran and Sulawesi. It has a strong body, with earthy, dark chocolate and cocoa flavours, but also spicy notes with minimal acidity.
Indonesia’s coffee culture has evolved enormously in recent decades. In big cities such as Jakarta and Bandung, modern coffee shops can be found where locals and tourists alike can enjoy a variety of local coffees. Surabaya and Yogyakarta are also seeing the emergence of a growing number of traditional coffee shops promoting local coffee products.
Specialties
Kopi Tubruk is a traditional Indonesian brewing method where ground coffee is simply poured over hot water and allowed to settle. This provides a truly authentic Indonesian experience. Also, Kopi Joss, which is particularly popular in Yogyakarta, has an interesting twist: a hot charcoal is added to the coffee, giving it a special smoky flavour.
Indonesian coffee is not just a drink, but a cultural heritage that reflects the rich history and diversity of the country. The different varieties and preparation methods offer the opportunity to make a new discovery with each cup. A trip to Indonesia should definitely include a taste of authentic local coffee to get a taste of the true flavour of the islands.