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Coffee was introduced to Indonesia in the late 1600s under Dutch colonial rule, beginning near Batavia (present-day Jakarta) before spreading across Java and later to Sumatra, Sulawesi, Bali, and other islands. Thanks to fertile volcanic soils and a tropical climate, Indonesia quickly became a major supplier of coffee to Europe. Early production focused on Arabica, but widespread outbreaks of coffee leaf rust in the late 19th century severely damaged plantations, prompting a shift toward more resilient Robusta and hybrid varieties. Over time, Indonesia developed a diverse coffee landscape shaped by its many islands, giving rise to well-known regional identities such as Java, Mandheling, Gayo, and Toraja. Today, coffee remains an important export and cultural crop, with both traditional production and a growing specialty sector highlighting Indonesia’s unique origins and processing styles.
Common Arabica varieties:
TimTim, Sigararutang, Ateng, P88, USDA, Abyssinia, Lini S-795, Typica, Bourbon and Kartika
Key growing regions:
Sumatra, Aceh, West Java, Sulawesi, Flores, Papua, and Bali
Harvest months: Sumatra:
Main crop April–June with a secondary pick Nov–Jan and sometimes year-round fly crops | Java: April–August | Bali: April–July | Flores: May–September | Sulawesi & Papua: May–October
Felicia name is inspired by the word “happiness” describing our first visit to Aceh Takengon farm expedition and meeting with the farmer. Telege was the area of which Bpk Man and team found his beans varieties for processing these lot. After undergoing rinsing, the fermented fruits continue for secondary fermentation and drying in the green house. These double extended natural fermentation was inspired with no alcohols so that could be consume or sold in the land of Aceh.
Varietal: Lini S, Sigararutang
Producer: Bapak Zainal Man
Elevation: 1,600 – 1,650 MASL
Processing: Double Extended Natural – Fermentation Up to 20days Max
Region: Central Aceh
Cup Profile: ruby grapefruit acidity, ripe mangoes and pineapple, jackfruit sweetness and honey mouthfeel
Aceh is well-known for producing some of the most remarkable Sumatran coffees available. Wet hulled “Giling Basah” is the traditional coffee processing method, unique to Sumatra.
Sumatra coffee parchments are hulled when they are still wet, resulting in the coffee being prone to bora bug insect bites. Once it’s collected in Aceh, the coffee is then transported to Medan, where the coffees are sorted with a colour sorter, gravity table and hand sorted before being bagged and ready to export.
Varietal: Caturra, Ateng, Typica, Longberry
Producer: Various Smallholders
Elevation: 1,400 – 1,500 MASL
Processing: Wet Hulled (“Giling Basah’)
Region: Central Aceh
Cup Profile: full bodied, clean cup, chocolaty, low acidity, and sweet, juicy plum notes
Bumi means ‘earth’ in Indonesian. It is our take on a classic Indonesian profile. The coffees under Bumi taste profile have the same chocolatey, nice brown spices and sweetness that people like about Indonesian coffee but elevated with extra vibrancy and clean taste.
Varietal: Kartika
Producer: Karana Global
Elevation: 1,400 – 1,500 MASL
Processing: Fully Washed
Region: Kintamani, Bali
Cup Profile: taste of coconut sugar and sugar plum with aroma of red tea
Finca de Berman is a quality-driven coffee project in Pangalengan, West Java, at about 1,600 meters above sea level. Founded under Kawitan Coffee, it began as a small farm working with local growers and the Department of Forestry to improve cultivation and processing standards.
Planted with Ateng Super, Lini S795, and Kartika, the farm focuses on innovation through methods like washed, honey, natural, and experimental fermentations. Named after the nearby village of Berman, it has gained recognition in the Indonesia Cup of Excellence for its clean, complex, and expressive coffees that showcase the best of West Java’s highlands.
Varietal: Kartika, Lini S795, P88
Producer: Finca de Berman
Elevation: 1,600 MASL
Processing: Honey Nitro
Region: Kubang Sari, Gunung Tilu, Pengalengan West Java
Cup Profile: A LIVELY AND SWEET CUP WITH NOTES OF BERRY, ORANGE BLOSSOM, AND ALMOND, LAYERED WITH HONEY-LIKE SWEETNESS. THE HONEY NITRO PROCESS CREATES A SMOOTH, CREAMY MOUTHFEEL AND ROUNDED ACIDITY, COMPLEMENTED BY GENTLE FLORALS AND A LINGERING CARAMEL FINISH. IT COMBINES CLARITY WITH A RICH, VELVETY SWEETNESS THAT DEFINES ITS ELEGANT CHARACTER.
Finca de Berman is a quality-driven coffee project in Pangalengan, West Java, at about 1,600 meters above sea level. Founded under Kawitan Coffee, it began as a small farm working with local growers and the Department of Forestry to improve cultivation and processing standards.
Planted with Ateng Super, Lini S795, and Kartika, the farm focuses on innovation through methods like washed, honey, natural, and experimental fermentations. Named after the nearby village of Berman, it has gained recognition in the Indonesia Cup of Excellence for its clean, complex, and expressive coffees that showcase the best of West Java’s highlands.
Varietal: Kartika, Lini S795
Producer: Finca de Berman
Elevation: 1,750 MASL
Processing: Hypoxia CM
Region: Kubang Sari, Gunung Tilu, Pengalengan West Java
Cup Profile: A MEDIUM-BODIED AND EXPRESSIVE CUP WITH NOTES OF TROPICAL FRUIT, MANGO, CITRUS, AND STONE FRUIT. THE HYPOXIA CARBONIC MACERATION PROCESS ENHANCES DEPTH AND COMPLEXITY, CREATING A VIBRANT TENSION BETWEEN JUICY ACIDITY AND RICH SWEETNESS. SILKY IN TEXTURE WITH A LONG, LINGERING FINISH.
Finca de Berman is a quality-driven coffee project in Pangalengan, West Java, at about 1,600 meters above sea level. Founded under Kawitan Coffee, it began as a small farm working with local growers and the Department of Forestry to improve cultivation and processing standards.
Planted with Ateng Super, Lini S795, and Kartika, the farm focuses on innovation through methods like washed, honey, natural, and experimental fermentations. Named after the nearby village of Berman, it has gained recognition in the Indonesia Cup of Excellence for its clean, complex, and expressive coffees that showcase the best of West Java’s highlands.
Varietal: Kartika, Lini S795, P88
Producer: Finca de Berman
Elevation: 1,600 MASL
Processing: Natural Anaerobic
Region: Kubang Sari, Gunung Tilu, Pengalengan West Java
Cup Profile: A VIBRANT AND FRUIT-FORWARD CUP WITH LAYERS OF RIPE TROPICAL SWEETNESS. NOTES OF CURRANT, AND BERRY, AND OOLONG TEA UNFOLD WITH A SYRUPY BODY AND CLEAN ACIDITY. THE NATURAL ANAEROBIC PROCESS ADDS A DELICATE WINEY COMPLEXITY AND LONG, SWEET FINISH, HIGHLIGHTING THE HIGH-ALTITUDE TERROIR OF WEST JAVA’S GUNUNG TILU REGION
Finca de Berman is a quality-driven coffee project in Pangalengan, West Java, at about 1,600 meters above sea level. Founded under Kawitan Coffee, it began as a small farm working with local growers and the Department of Forestry to improve cultivation and processing standards.
Planted with Ateng Super, Lini S795, and Kartika, the farm focuses on innovation through methods like washed, honey, natural, and experimental fermentations. Named after the nearby village of Berman, it has gained recognition in the Indonesia Cup of Excellence for its clean, complex, and expressive coffees that showcase the best of West Java’s highlands.
Varietal: Lini S795, Ateng Super
Producer: Finca de Berman
Elevation: 1,600 MASL
Processing: Wash Mosto
Region: Gunung Cupu, Pengalengan West Java
Cup Profile: A BRIGHT AND REFINED CUP WITH NOTES OF CARAMEL, BLACK TEA, AND HAZELNUT. THE WASH MOSTO PROCESS BRINGS CLARITY AND BALANCE, HIGHLIGHTING A GENTLE ACIDITY AND SMOOTH, MEDIUM BODY. SUBTLE HERBAL UNDERTONES AND A JUICY, DELICATE FINISH.
Andre Hamboer’s team keeps on exploring the coffee journey, process of changing the paradigm and judgement in the field of coffee. They are partnering with local farmers in Manggarai Region, Flores Island, Indonesia and providing them the processing infrastructure for the farmers to reduce cost.
They also want to change the perspective of farmers that coffee is a complex product and does not taste bitter at all because it’s a fruit.
Varietal: Kartika II
Producer: Andre Hamboer
Elevation: 1,300 MASL
Processing: Anaerobic Natural
Region: Flores, Manggarai
Cup Profile: sweet refreshing rose tea, layered with passionfruit and green apple notes, and cherry blossom aroma
The varietal Kartika stands for Kopi Arabika Tipe Katai (which translates as Catuai arabica coffee). A localised version of the Catuai variety.
Kartika was first grown in Indonesia in of a mass variety test conducted by the Portuguese Centro de Investigacao das Ferrugens do Cafeirro in 1987. It was initially very popular because of its high-quality flavour profile.
Varietal: Kartika II
Producer: Andre Hamboer
Elevation: 1,400 MASL
Processing: Anaerobic Red Honey
Region: Flores, Manggarai
Cup Profile: sense of floral and nectarine with honey sweetness and lemon tea like
Natcha Coffee, where next-generation experimental coffee is crafted with precision and passion. At Natcha Coffee, they push the boundaries of flavour by combining innovation with tradition, using their signature Carbonic Maceration process with various wine yeast to create truly unique profiles. Sourced from select farms in West Java, each cup reflects the dedication to exploring new frontiers in coffee. With a global presence in markets like Australia, Europe, Hong Kong, India, and Taiwan, Natcha Coffee has earned a 90+ score from the Coffee Quality Institue. Experience the future of coffee with Natcha – where experimentation meets excellence.
Varietal: Lini S795, Sigararutang, Natura, Ateng Super
Producer: Natcha
Elevation: 1,300 – 1,400 MASL
Processing: Honey
Region: West Java
Cup Profile: IT STRIKES A BEAUTIFUL BALANCE BETWEEN SWEETNESS AND CLARITY, WITH LAYERS OF GOLDEN HONEY, JUICY PEACH AND APRICOT, BRIGHT CITRUS, WITH GRAPE, AND DELICATE FLORAL NOTES. ITS MEDIUM BODY AND SMOOTH FINISH MAKE IT BOTH COMFORTING AND VIBRANT, DELIVERING AN INVITING, DISTINCTIVE CUP.
Natcha Coffee, where next-generation experimental coffee is crafted with precision and passion. At Natcha Coffee, they push the boundaries of flavour by combining innovation with tradition, using their signature Carbonic Maceration process with various wine yeast to create truly unique profiles. Sourced from select farms in West Java, each cup reflects the dedication to exploring new frontiers in coffee. With a global presence in markets like Australia, Europe, Hong Kong, India, and Taiwan, Natcha Coffee has earned a 90+ score from the Coffee Quality Institue. Experience the future of coffee with Natcha – where experimentation meets excellence.
Varietal: Lini S795, Sigararutang, Natura, Ateng Super
Producer: Natcha
Elevation: 1,300 – 1,400 MASL
Processing: Natural
Region: West Java
Cup Profile: A SWEET AND FRUITY CUP, WITH LAYERS OF TROPICAL FRUIT LIKE MANGO, ROCKMELON AND PINEAPPLE, RIPE BERRIES INCLUDING CHERRY AND RASPBERRY, AND DELICATE FLORAL NOTES OF JASMINE AND HONEYSUCKLE. ITS MEDIUM BODY AND SMOOTH, SYRUPY TEXTURE CREATE A SATISFYING BALANCE, WHILE BRIGHT, WINE-LIKE ACIDITY LIFTS THE CUP AND LEAVES A CLEAN, LINGERING FINISH.
Natcha Coffee, where next-generation experimental coffee is crafted with precision and passion. At Natcha Coffee, they push the boundaries of flavour by combining innovation with tradition, using their signature Carbonic Maceration process with various wine yeast to create truly unique profiles. Sourced from select farms in West Java, each cup reflects the dedication to exploring new frontiers in coffee. With a global presence in markets like Australia, Europe, Hong Kong, India, and Taiwan, Natcha Coffee has earned a 90+ score from the Coffee Quality Institue. Experience the future of coffee with Natcha – where experimentation meets excellence.
Varietal: Lini S795, Sigararutang, Natura, Ateng Super
Producer: Natcha
Elevation: 1,300 – 1,400 MASL
Processing: Semi Washed
Region: West Java
Cup Profile: IT IS SMOOTH, BALANCED, AND APPROACHABLE WITH A VIBRANT EDGE. NOTES OF MILK CHOCOLATE, CARAMEL, AND ROASTED NUTS MINGLE WITH SUBTLE RED BERRIES, STONE FRUITS, AND GENTLE FLORAL HINTS INCLUDING THE CLASSIC INDONESIA HERBS. THE MEDIUM BODY AND CLEAN FINISH
Natcha Coffee, where next-generation experimental coffee is crafted with precision and passion. At Natcha Coffee, they push the boundaries of flavour by combining innovation with tradition, using their signature Carbonic Maceration process with various wine yeast to create truly unique profiles. Sourced from select farms in West Java, each cup reflects the dedication to exploring new frontiers in coffee. With a global presence in markets like Australia, Europe, Hong Kong, India, and Taiwan, Natcha Coffee has earned a 90+ score from the Coffee Quality Institue. Experience the future of coffee with Natcha – where experimentation meets excellence.
Varietal: Lini S795, Sigararutang, Natura, Ateng Super
Producer: Natcha
Elevation: 1,350 MASL
Processing: Carbonic Maceration for 36hrs with red wine yeast. The last 24hrs include the addition of lactobacillus
Region: Mt. Papandayan, West Java
Cup Profile: COMPLEX COFFEE WITH BRIGHT RED FRUIT NOTES, INCLUDING CHERRY, RASPBERRY, PLUM AND APPLE/PEAR, LAYERED WITH SUBTLE WINE-LIKE ACIDITY. JUICY TROPICAL FRUIT HINTS, LIKE MANGO AND PASSIONFRUIT, COMBINED WITH GENTLE FLORAL UNDERTONES, CREATING A SMOOTH, BALANCED BODY
Natcha Coffee, where next-generation experimental coffee is crafted with precision and passion. At Natcha Coffee, they push the boundaries of flavour by combining innovation with tradition, using their signature Carbonic Maceration process with various wine yeast to create truly unique profiles. Sourced from select farms in West Java, each cup reflects the dedication to exploring new frontiers in coffee. With a global presence in markets like Australia, Europe, Hong Kong, India, and Taiwan, Natcha Coffee has earned a 90+ score from the Coffee Quality Institue. Experience the future of coffee with Natcha – where experimentation meets excellence.
Varietal: Lini S795, Sigararutang, Natura, Ateng Super
Producer: Natcha
Elevation: 1,450 MASL
Processing: Carbonic Maceration for 42hrs using white wine yeast. Lactic fermentation with lactobacillus added in the last 12hrs
Region: Mt. Tilu, West Java
Cup Profile: COMPLEX CUP BURSTING WITH JUICY STONE FRUITS LIKE RIPE PEACH AND PLUM, LAYERED WITH BRIGHT RED FRUITS SUCH AS CHERRY AND RASPBERRY, AND SUBTLE CITRUS NOTES OF ORANGE AND TANGERINE. GENTLE FLORAL UNDERTONES COMPLEMENT THE FRUIT, WHILE ITS MEDIUM BODY AND SMOOTH, WINE-LIKE FINISH CREATE A BALANCED CUP.
Natcha Coffee, where next-generation experimental coffee is crafted with precision and passion. At Natcha Coffee, they push the boundaries of flavour by combining innovation with tradition, using their signature Carbonic Maceration process with various wine yeast to create truly unique profiles. Sourced from select farms in West Java, each cup reflects the dedication to exploring new frontiers in coffee. With a global presence in markets like Australia, Europe, Hong Kong, India, and Taiwan, Natcha Coffee has earned a 90+ score from the Coffee Quality Institue. Experience the future of coffee with Natcha – where experimentation meets excellence.
Varietal: Lini S795, Sigararutang, Natura, Ateng Super
Producer: Natcha
Elevation: 1,450 MASL
Processing: Carbonic Maceration for 36hrs using red wine yeast. Lactic fermentation with lactobacillus added in the last 10hrs
Region: Mt. Malabar, Pangalengan, West Java
Cup Profile: IS VIBRANT RED FRUIT FLAVORS OF CHERRY, RASPBERRY, AND STRAWBERRY, BALANCED WITH SUBTLE PLUM AND CRANBERRY NOTES INCLUDING MELON. ITS MEDIUM BODY IS SMOOTH AND JUICY, WITH A CLEAN FINISH.
The Jampit Estate is located in the eastern highlands of Java and is one of the six largest coffee farms owned by the Indonesian government. The coffee is a mixture of Java Typica and some Catimor derived cultivars. It is hand-picked by the local community.
The freshly picked cherry is washed and fermented in a spotlessly clean wet mill, before being sun-dried and stored for conditioning. After dry milling, the beans are hand-sorted to remove broken beans and defects. Such activity results in an incredibly consistent and reliable coffee with great characters.
Varietal: Typica, USDA
Producer: Government Estate
Elevation: 1,200 – 1,600 MASL
Processing: Fully Washed
Region: East Java
Cup Profile: almond, honey, peach, chocolate
Natural Most of the coffee gardens are located at the foot of Kerinci Volcano and bordering the Kerinci Seblat National Park. Kerinci Seblat National Park stretches to the four provinces of West Sumatra, Jambi, Bengkulu and South Sumatra.
The park consists of the Bukit Barisan mountains that has the highest plateau in the Sumatra region. This national park also consists of hot springs, rivers, caves, waterfalls and the highest caldera lake in Southeast Asia. This national park also has a variety of flora and fauna.
Varietal: S796, Andongsari, Typica
Producer: Karana Global
Elevation: 1,300 – 1,800 MASL
Processing: Anaerobic
Region: Jambi, Kerinci
Cup Profile: taste of coconut sugar and sugar plum with aroma of red tea
Cherries are picked early morning then washed and pulped in the afternoon. The parchments are then soaked for about 48 hours before mucilage is washed. Next parchments are dried for approximately 10 days until they are ready for dry-hulling.
All parchments are hulled in the dry mills in Bandung region. The green beans are then dried to final ‘asalan’ (unsorted beans) which are then transported to Medan, Sumatra for sorting and bagging for export.
Varietal: Jember, S795, Sigararutang, Ateng
Producer: Various Smallholders
Elevation: 1,300 – 1,400 MASL
Processing: Fully Washed
Region: West Java
Cup Profile: nutty, malty, chocolate, bright, sweet
Since the ancient times, the road on Mount Gumitir has been the shortest connecting route between Jember Regency and Banyuwangi Regency. PTPN XII established the “Café & Rest Area Gumitir” which began operating on March 14, 2010 as a form of optimizing the BUMN’s plantation land, in addition to staying focused on the main commodity business namely coffee, rubber, cocoa, tea, and timber.
In 1998, part of the forest area of Mount Gumitir was cut down by irresponsible people and converted private land. This causes the destruction of forest areas and trees that are tens of years old or more as well as an increase in the average air temperature. Until now, the forest area is still used as community plantation land with lease rights to Perum Perhutani.
Varietal: Robusta
Producer: Government Estate – PTPN
Elevation: 300 – 800 MASL
Processing: Washed
Region: East Java
Cup Profile: flavour gains strength while losing acidity, flavours ranging from cedar to spices such as cinnamon or clove, and often develop a thick, almost syrupy body with harsh ending
Mount Welirang is an active volcano with an altitude of 3,156 meters above sea level in East Java, Indonesia. “Welirang” or Walirang (its ancient name) in Javanese means sulphur. Mount Welirang has areas of Hill Dipterocarp forest, Upper Dipterocarp forest, Montane forest, and Ericaceous Forest or mountain forest.
Welirang complex itself is located on two older volcanoes, Mount Ringgit in the east and Mount Lincing in the south. Fumarole areas with sulphur reserves and old coffee trees are found in a number of these mountainous locations.
Mount Welirang is under the management of the Raden Soerjo Grand Forest Park-Government Estate.
Varietal: Andongsari, S795
Producer: Smallholder Farmers
Elevation: 1,300 – 1,500 MASL
Processing: Fully Washed
Region: East Java
Cup Profile: clean, medium acidity, medium body, nut citrus olive sweetened
Coffee has a rich history in Java, dating back to the early 1700s when Yemeni coffee seedlings were introduced to Indonesia through trade with India. Java’s coffee production and trade were greatly influenced by the Dutch East India Company, which played a significant role in establishing Java as a prominent coffee -growing region outside of Ethiopia and Arabia.
Grown in the Mount Malabar area, KOPI GUNUNG MALABAR produces Java Preanger coffee, renowned for its unique taste and exceptional quality among Indonesia’s finest coffee beans.
Varietal: Catimor, Typica
Producer: Poktan Rahayu Tani
Elevation: 1,800 MASL
Processing: Natural
Region: Foot of Mount Malabar, West Java
Cup Profile: SMOOTH, SWEET, FLORAL, TROPICAL, FRUITY AND NOTES OF GRAPE. REFRESHING, CRISP ACIDITY, AND JUICY BODY
The fruit of the robusta coffee plant turns deep red as it ripens, and takes around 6 to 8 months to do so. The fruit does not all ripen at the same time, much like blueberries – there can be ripe and unripe fruit on the same branch.
We are careful to say that Robusta is not a better or worse, but just different. There are many terribly processed Arabica coffees and many well-handled Robustas. Arabica does not mean good and Robusta does not mean bad.
Varietal: Robusta
Producer: Government Estate – PTPN
Elevation: 300 – 800 MASL
Processing: Washed
Region: East Java
Cup Profile: dark chocolate bitterness, molasses, earthy, strong body and harsher (intense, attractively bitter, and complex in its own right)
The origin name inspired ‘Keida’ interpreted as flow of water inspired by the flow of water uses to wash the cherries in the floating tank.
For honey process, a mix of S795 and Kartika varieties cherries passes through the floating tank, sorted, and cleaned. Only the reddest cherries are selected, pulped and transferred into a enclosed tank with addition of filtered gas that are pump into the tank at intervals under controlled humidity and temperature conditions. Fermentation process takes up to 72hrs in total. These coffees are also available in natural processed.
Varietal: Mix S795 and Kartika
Producer: Karana Specialty Coffee
Elevation: 1,250 – 1,400 MASL
Processing: ‘Semi’ Carbonic Maceration
Region: Northeast Bali
Cup Profile: floraly with hint of mandarin orange and clean aftertaste
The origin name inspired ‘Keida’ interpreted as flow of water inspired by the flow of water uses to wash the cherries in the floating tank.
For honey process, a mix of S795 and Kartika varieties cherries passes through the floating tank, sorted, and cleaned. Only the reddest cherries are selected, pulped and transferred into a enclosed tank with addition of filtered gas that are pump into the tank at intervals under controlled humidity and temperature conditions. Fermentation process takes up to 72hrs in total. These coffees are also available in natural processed.
Varietal: Mix S795 and Kartika
Producer: Karana Specialty Coffee
Elevation: 1,300 – 1,500 MASL
Processing: ‘Semi’ Carbonic Maceration
Region: Northeast Bali
Cup Profile: medium body with caramel sweetness and orange lingering aftertaste
In the 11th century, a magnificent kingdom called Lingge/Lingga was established by the Gayo people, now located in the Karo district west of Lake Toba, North Sumatra, the village of Desa Lingga is emblematic of the challenges of maintaining local culture and vernacular practices in a rapidly changing world.
During the Dutch occupation of the Lingge/Lingga region from 1904-1942, they introduced modern agricultural techniques and infrastructure, which greatly improved the productivity and efficiency of farming in the region. One of the key changes was the introduction of cash crops such as coffee, rubber, and tobacco. These crops became major exports for the Lingge/Lingga region, bringing in substantial revenue and boosting the local until today.
Varietal: Ateng, Caturra, Typical, Rasuna, Bourbon, Longberry
Producer: Smallholders
Elevation: 1,300 – 1,500 MASL
Processing: Wet hulled ‘Giling Basah’
Region: North Sumatra
Cup Profile: FLAVOURS OF DARK CHOCOLATE AND TOBACCO WITH A MILD ACIDITY. HINTS OF EARTHINESS WITH A MEDIUM SILKY BODY AND LONG AFTERTASTE
Unlike other origins, Sumatra coffee parchments are hulled (removing skin) when they are still wet, resulting in the coffee being prone to bora bug insect bites. A well-known process, wet hulled, is very unique to this region.
Coffee cherries are washed to get what they call ‘Gabah’ (wet parchment) and exposed to the sun for drying (wet hulled parchment). It gives a unique blue-green colour to the beans. Although this process creates unique characteristics in Sumatra coffee, it is also the main reason why it’s hard to source great, clean Sumatra coffee.
Varietal: Jember, S795, Typica
Producer: Various Smallholders
Elevation: 1,400 – 1,500 MASL
Processing: Wet Hulled (Giling Basah)
Region: Central Aceh
Cup Profile: medium acidity, strong body, cocoa, tobacco, earthy, sweet, smooth, and balanced
One of the four major estates in East Java near the Ijen volcanic area, the renowned Panoer Estate produces this remarkable coffee.
Established in 1894, this farm boasts a legendary history of constantly producing outstanding Indonesian coffee. Right now, 1,104 hectares make up their area. The current size is 1,104 hectares. This coffee undergoes a meticulous hand-picking process and is carefully washed before being placed on sun drying racks.
Varietal: Typical
Producer: Government Estate
Elevation: 700 – 1,650 MASL
Processing: Washed
Region: East Java
Cup Profile: HINT OF SWEETNESS OF CHOCOLATE, PLEASANT ACIDITY, A TOUCH OF TROPICAL FRUIT AND JASMINE HONEYSUCKLE AROMA IN THE FINISHING
This coffee is processed by Curators Coffee Company by only using the middle part of a pyramid drying process, which means the coffee cherries are dried in a triangular shape subjected to a strictly controlled environment. This method of drying increases the number of active microbes that will enhance the fruit qualities into the coffee seed.
Varietal: Kartika, Andongsari, Sigararutang
Producer: Bpk Raymond Ali of Curators Coffee
Elevation: 1,600 – 1,650 MASL
Processing: ‘Semi’ Carbonic Maceration
Region: South Sumatra
Cup Profile: intense and complex fruit layer with a sweet and lingering aftertaste
The first proper harvest of this region came in 2019 where it was introduced to the coffee professionals in Indonesia and lauded for its floral notes in its coffee. Encouraged by the interest in this region, Raymond Ali then sought out new ways to enhance the enzymatic and floral notes of this terroir.
The Supernatural Lot is a particularly special lot that emphasizes on a clean enzymatic front with high quality aromatics, an intense and complex fruit flavour and a clean finish. This process increases the complexity and depth of the fruit qualities in the coffee seed.
Varietal: Kartika, Andongsari, Sigararutang
Producer: Bpk Raymond Ali of Curators Coffee Company
Elevation: 1,600 – 1,650 MASL
Processing ‘Supernatural’ – Natural
Region: Semendo, Kabupaten Muara Enim
Cup Profile: intense and complex fruit layer with a sweet and clean finish
A majority of farmers only hold 1-2 ha of land that produce coffees, with most of the coffees processed in this region wet hulled, while a small amount is processed fully washed.
Most farmers have a traditional hand de-pulper to pulp cherries, which is then soaked in a bucket overnight with the mucilage on. Parchment is then washed the following morning with clean water. Parchment is dried until approximately 50% to be then sold on to collectors at local markets measured in tin by volume.
Varietal: Jember, S795, Typica
Producer: Various Smallholders
Elevation: 1,400 – 1,900 MASL
Processing: Fully Washed
Region: South Sulawesi
Cup Profile: full bodied, low acidity, hint of earthy, dark chocolate, clean aftertaste
Most of the coffee gardens are located at the foot of Kerinci Volcano and bordering the Kerinci Seblat National Park.
Kerinci Seblat National Park stretches to the four provinces of West Sumatra, Jambi, Bengkulu and South Sumatra.
The park consists of the Bukit Barisan mountains that has the highest plateau in the Sumatra region. This national park also consists of hot springs, rivers, caves, waterfalls and the highest caldera lake in Southeast Asia. This national park also has a variety of flora and fauna.
Varietal: Ateng Super, Catura, Typica
Producer: Smallholder Farmers
Elevation: 1,400 – 1,600 MASL
Region: Pegasing, Takengon, Central Aceh
Flores Island is 360 miles long and is located 200 miles to the east of Bali. The terrain of Flores is rugged with numerous active and inactive volcanoes. Ashes from these volcanoes have created especially fertile andosols, ideal for organic coffee production. Arabica coffee is grown at 1,200 to 1,800 meters on hillsides and plateaus.
Most of the production is grown under shade trees and wet processed at farm level. Coffee from Flores is known for sweet chocolate, floral and woody flavor.
Varietal: Kartika II
Producer: Smallholder Farmers
Elevation: 1,300 – 1,500 MASL
Processing: Anaerobic Washed
Region: Flores, Manggarai
Cup Profile: sweet refreshing rose tea, layered with passionfruit and green apple notes, and cherry blossom aroma
Flores Island is 360 miles long and is located 200 miles to the east of Bali. The terrain of Flores is rugged with numerous active and inactive volcanoes. Ashes from these volcanoes have created especially fertile andosols, ideal for organic coffee production. Arabica coffee is grown at 1,200 to 1,800 meters on hillsides and plateaus.
Most of the production is grown under shade trees and wet processed at farm level. Coffee from Flores is known for sweet chocolate, floral and woody flavor.
Varietal: Robusta
Producer: Smallholder Farmers
Elevation: 1,300 – 1,500 MASL
Processing: Anaerobic Natural
Region: Flores, Manggarai
Cup Profile: FULL BODY, LOW ACIDITY
FLAVORS OF DARK CHOCOLATE, ANISE AND TOBACCO
