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Indonesia's most popular speciality coffees
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SIDIKALANG, LINTONG, MANDHELING
Origin: Sumatra
Characteristics: Some of the world's famous and best-selling coffees.The high iron content in the volcanic soil gives Sumatran coffee a heavy and earthy taste and a pungent aroma.
LUWAK
Origin: Named after a form of coffee-processing rather than a region or people
Characteristics: One of the world's most expensive and rarest coffees - at around $40 a cup - the coffee is harvested from the Asian palm civet cat, or luwak, which consumes ripe coffee cherries and defecates the undigested seeds.The seeds are collected, cleaned, roasted and ground. The digestion process changes the chemical make-up of the beans, giving the beverage a smooth, earthy and nutty taste.
GAYO
Origin: Aceh
Characteristics: Bitter, savoury flavour, with a mild acidity.TORAJA COFFEE
Origin: Sulawesi
Characteristics: For people who dislike the bitter aftertaste of coffee. Toraja is rich, full-bodied with fruity and sweet undertones.BAJAWA
Origin: Flores
Characteristics: Grown on fertile volcanic ash plains, this coffee has a slightly fruity and floral aroma with a hint of tobacco aftertaste.
KINTAMANI
Origin: Bali
Characteristics: Mild flavour, medium acidity as well as a fresh and fruity taste, which comes from being grown together with citrus fruits and vegetables using the "intercropping" system.WAMENA
Origin: Papua
Characteristics: Mild, soft flavour with sharp pungent aroma define this coffee from Indonesia's far eastern mountainous region.The low acidity comes from being grown at high 1,500m altitude and cool 20 deg C temperature.