Sunday, June 13, 2010


Indonesia is currently the fourth largest producer of coffee in the world. Indonesia is blessed with an ideal geography for coffee growing.

Arabica coffee production in Sumatra began in the 18th century under Dutch colonial domination, introduced first to the northern region of Aceh as well as in the Lake Toba region to the southwest of Medan.

Coffees from Sumatra are known for smooth, sweet body that is balanced and intense. Occasionally, Sumatra coffees can show grater acidity, which balances the body. This acidity takes on tropical fruit notes and sometimes an impression of grapefruit or lime.

Sulawesi coffees are clean and sound in the cup. They generally display nutty or warm spice notes, like cinnamon or cardamon. Hints of black pepper are sometimes found. Their sweetness, as with most Indonesian coffees, is closely related to the body of the coffee. The aftertaste coats the palate on the finish and is smooth and soft.

Balinese coffee is carefully processed under tight control, using the wet method. This result in a sweet, soft coffee with good consistency. Typical flavors include lemon and other citrus notes.

Coffee pods.


Post a Comment