Indonesian Coffee Beans

Indonesian coffee is known for its distinctively low acidity and rich, full-bodied flavors, often displaying earthy notes with hints of herbs, soil, and woody aromas. Indonesia, an archipelago of over 10,000 islands, straddles the equator, providing fertile volcanic soil and a humid tropical rainforest climate, making it an ideal coffee-growing region. Famous coffee varieties like Mandheling, Golden Mandheling, and the renowned Kopi Luwak (Civet Coffee) originate from Indonesia.

Historical Background

Coffee cultivation in Indonesia began in the 17th century when coffee trees were introduced as gifts from India. By the 18th century, the Dutch East India Company had significantly expanded coffee production and trade, primarily focusing on Robusta beans, complemented by Arabica. Today, Indonesia is among the world’s top four coffee-exporting nations, with Robusta accounting for more than 90% of its coffee production.

Indonesia, composed of numerous volcanic islands, boasts unique microclimates and growing conditions across its regions, imparting distinct flavor characteristics to the coffee beans from each island.

Coffee-Growing Regions in Indonesia

Prominent coffee-producing islands in Indonesia include:

• Sumatra
• Sulawesi
• Java
• Sumbawa
• Flores
• Papua

Sumatra is the most significant coffee-producing island in Indonesia, home to the renowned Mandheling coffee. The primary coffee regions within Sumatra include Aceh in northern Sumatra and Lintong near Lake Toba in central-southern Sumatra.

Mandheling Coffee

Interestingly, the name "Mandheling" does not refer to a region or a coffee variety but instead originates from the name of a local ethnic group in Sumatra—the Mandailing people. During World War II, Japanese military officers stationed in Indonesia were highly impressed by the local coffee’s flavor. When they inquired about its name, a misunderstanding due to language barriers led to the term "Mandheling," which has persisted ever since.

Mandheling coffee mainly grows in Sumatra, hence its alternative name, Sumatran coffee. Besides coffee, the island also produces spices such as chilies and nutmeg, influencing the coffee's flavor profile. This contributes to Mandheling coffee’s unique herbal, spicy undertones and rich, robust flavor.

Mandheling coffee is predominantly processed using the semi-washed (wet-hulled) method, historically driven by farmers' limited drying equipment and the need to prevent mold during rainy seasons. Farmers often removed the mucilage layer indoors during unfavorable weather conditions, leading to Mandheling’s signature low acidity and bold, earthy flavor profile.

Kopi Luwak (Civet Coffee)

Known as one of the most expensive coffees globally, Kopi Luwak, or Civet Coffee, is derived from beans processed through the digestive system of civet cats. Civets consume ripe coffee cherries, fermenting and partially digesting them internally. The beans are later collected from civet feces, cleaned thoroughly, and processed, resulting in exceptionally smooth and balanced coffee. Studies suggest that this unique process also reduces coffee acidity, minimizing stomach irritation for drinkers.

Indonesian Coffee Grading

In Indonesia, coffee beans are graded based on the number of defects per 300 grams of green coffee beans:

• Grade 1 (G1): Fewer than 11 defect points
• Grade 2 (G2) and Grade 3 (G3): More than 11 defect points

Interestingly, despite Robusta beans dominating Indonesia's production, specialty-grade Arabica beans constitute less than half of the total coffee production. However, this small percentage includes some world-renowned premium coffees such as Mandheling, Golden Mandheling, Aged Mandheling, and the luxury Kopi Luwak. The limited quantity, combined with their exceptional quality, is precisely why Indonesian specialty coffees continue to command admiration in the global specialty coffee market.