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Types of Coffee from Indonesia that You Must Try

Indonesia is one of the largest coffee producers in the world, with a rich history and diversity of coffee varieties. Whether you prefer a smooth and mellow brew or a bold and complex cup, you can find a type of coffee from Indonesia that suits your taste. Here are some of the most popular and unique types of coffee from Indonesia that you must try.

Luwak Coffee

Luwak coffee, also known as kopi luwak, is perhaps the most famous and controversial type of coffee from Indonesia. It is made from coffee beans that have been eaten and digested by a civet, a cat-like animal that lives in the forests of Southeast Asia. The civet selects the ripest and best coffee cherries, and its digestive enzymes alter the chemical composition and flavor of the beans. The beans are then collected, cleaned, roasted and brewed.

Types of Coffee from Indonesia that You Must Try

Luwak coffee is known for its smooth, rich and earthy flavor, with hints of caramel, chocolate and nuts. It is also one of the most expensive coffees in the world, costing up to $600 per pound. However, luwak coffee is also controversial because of the ethical and environmental issues surrounding its production. Some civets are kept in cages and force-fed coffee cherries, which causes stress and disease to the animals. Moreover, the high demand for luwak coffee may threaten the natural habitat and population of wild civets.

If you want to try luwak coffee, make sure you buy it from reputable sources that ensure the welfare of the civets and the quality of the beans. Alternatively, you can opt for other types of Indonesian coffee that are equally delicious and less problematic.

Toraja Coffee

Toraja coffee is grown in the highlands of Sulawesi, an island in eastern Indonesia. The name Toraja refers to the indigenous people who cultivate the coffee using traditional methods. Toraja coffee is processed using a semi-washed or wet-hulled method, which involves removing the outer skin of the coffee cherry, fermenting the beans in water for a day, then drying them partially before removing the parchment layer. This method gives Toraja coffee a distinctive greenish-blue color and a complex flavor profile.

Toraja coffee has a full body, low acidity, and a floral aroma. It also has notes of dark chocolate, spices, tobacco, and earth. Toraja coffee is often blended with other Indonesian coffees to create a balanced and smooth cup. You can find Toraja coffee under different names, such as Sapan Minanga, Kalosi, or Jember.

Aceh Coffee

Aceh coffee is grown in the northern tip of Sumatra, an island in western Indonesia. Aceh is known for its rich culture, history, and natural beauty, as well as its resilient people who have survived conflicts and disasters. Aceh coffee reflects this spirit with its strong and intense flavor.

Aceh coffee is processed using a wet-hulled method similar to Toraja coffee, but with a shorter fermentation time and a longer drying time. This results in a darker and more uniform color of the beans. Aceh coffee has a heavy body, low acidity, and a syrupy mouthfeel. It also has notes of cedar, herbs, tobacco, and leather. Aceh coffee is often sold under the name Gayo coffee.

Mandheling Coffee

Mandheling coffee is another type of coffee from Sumatra that shares some similarities with Aceh coffee. However, Mandheling coffee is grown in a different region, namely the Mandheling Natal regency in North Sumatra. The name Mandheling also refers to the ethnic group that inhabits this area.

Mandheling coffee is processed using a wet-hulled method as well, but with a longer fermentation time and a shorter drying time than Aceh coffee. This gives Mandheling coffee a lighter color and a more fruity flavor. Mandheling coffee has a medium body, low acidity, and a sweet aftertaste. It also has notes of brown sugar, caramel, chocolate, and citrus. Mandheling coffee is sometimes confused with Mandheling coffee, which is actually a misspelling of Mandheling.

Kintamani Coffee

Kintamani coffee is grown in Bali, an island in central Indonesia that is famous for its culture, arts, and tourism. Kintamani is a region in Bali that encompasses several villages around Mount Batur, an active volcano. The volcanic soil and climate create ideal conditions for growing high-quality arabica coffee.

Kintamani coffee is processed using a fully washed method, which involves removing all layers of the coffee cherry before drying the beans. This method gives Kintamani coffee a clean and bright flavor. Kintamani coffee has a medium body, high acidity, and a floral aroma. It also has notes of citrus, vanilla, and honey. Kintamani coffee is often blended with robusta coffee from Bali to create a more balanced and affordable cup.

These are just some of the types of coffee from Indonesia that you must try. There are many more varieties and regions that produce amazing coffees, such as Flores, Sidikalang, Wamena, and Lanang. Each one has its own characteristics and nuances that reflect the diversity and richness of Indonesia’s coffee culture. So, next time you want to enjoy a cup of coffee, why not explore the flavors of Indonesia?