Indonesia's delicious coffee brands recommend the best coffee in Indonesia, not civet coffee.

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When it comes to Indonesia, the first thing that comes to mind is the resort island of Bali, but did you know that Indonesian coffee is also world-famous? Indonesia has the largest coffee cultivation area in the world, but due to low coffee production efficiency, Indonesia ranks third in the world after Brazil and Vietnam.

Coffee cultivation in Indonesia dates back to the Dutch colonial period, when in 1696, the Dutch governor of Malabar, India, sent a batch of coffee seedlings to the Dutch governor of Batavia (now Jakarta Jarkata), which was the first time coffee was cultivated in Indonesia. However, the first batch of coffee seedlings were washed away by floods. Batavia received gifts again in 1699, this time the coffee seedlings survived and the first harvest was ushered in 1701, starting the coffee journey in Indonesia.

Initially, coffee was grown in Jakarta and nearby areas, and later, the cultivation area gradually expanded to central and eastern Java, Sulawesi, Sumatra and Bali.

Indonesian coffee was supplied to the European market in 1711, when Indonesia was the first country outside Africa and Arabia to grow coffee on a large scale. In the 1780s it became the world's largest coffee exporter. Java coffee started here.

Indonesia's best coffee growing areas in Java, Sumatra, Sulawesi three islands, the creation of three Indonesian coffee brands, among which Indonesia Sumatra Mantenin coffee moderate acidity, with a very strong aroma; Java coffee belongs to Arabica coffee; Sulawesi coffee particles full, rich aroma. Robusta coffee accounts for 90% of the total output, and its quality is known as the world's first.

But for coffee lovers, Indonesia has a coffee that is definitely the dream of coffee lovers, and that is KopiLuwak (Civet coffee), this coffee has a nickname called "the most fragrant shit since there is shit", although the name of coffee is not very elegant, but it tastes good but it is true. It is the feces of a wild arboreal called the civets on the Indonesian island of Sumatra, where farmers often consider finding civets a blessing because not all civets are lucky to be found. Once a few of these beans are found, locals bend over and pick them up, carefully collect them, and then select, dry, deodorize, process and roast them to make the rarest, most unique, and most expensive coffee in the world.

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