How about Indonesian coffee? Shidijalan Coffee is a must-buy coffee from Indonesia.

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For many people around the world today, coffee is more than just a morning drink. It is regarded as a personal culture and way of life. From cheap instant coffee to a mysterious and exquisite cup of black gold coffee, coffee lovers around the world wake up in the morning to talk about coffee.

Coffee was first introduced to Indonesia from Batavia in what is now Jakarta in 1696 during the Dutch colonial period, when the Netherlands introduced Arabica coffee, which was cultivated on the way from Cibodas National Park to Puncak Peak. This has become one of the top products in the Netherlands. The East India Company VOC first exported Indonesian coffee in 1711, and over the next 10 years, exports grew to 60 tons a year.

In Indonesia, coffee is not only a way of life, but also an important commodity in the country. Indonesia is one of the largest coffee producers in the world, along with Brazil, Vietnam and Colombia. It is not only drunk by Indonesians, but also a source of livelihood for many people. From coffee farmers to coffee traders is an important part of many people's daily lives.

Indonesia produces some of the world's best coffee beans, including "the world's most expensive coffee."

Bali is also popular with coffee beans produced in the cool mountains of Quintamani. Unlike other varieties of coffee, Jintamani is unique in Arabica coffee because of its mild taste, medium acidity and slightly fruity flavor. The fruit flavor is because these coffees are grown with fruits and vegetables, and the coffee beans absorb the surrounding flavor.

"this is an area of North Sumatra province west of Lake Toba in Sumatra. Although it is close to the Lindong area, Shidijalan coffee has different flavor trends. It is a very typical manning coffee. (to be clear here, coffee produced in Sumatra is generally referred to as Mantenin, but the flavor still varies with the region where it is grown.) This is due to the relationship between microclimate and species.

Sidi Garland has its own special long bean type Typica variety, which is becoming increasingly rare in Sumatra and Indonesia. (most of the Typica disappeared in the late 1880s, when coffee leaf rust swept across Indonesia, causing a mass extinction of coffee, and only a few high-altitude coffee survived.) It can only be found in high altitude and remote areas, and some varieties of the same name are planted in the area around Shidi Garan.

I can't say exactly how many old Typica types there are, but what is certain is that it is a high-quality coffee, sucrose plus aromatic woody dry aromas, wet aromas of caramel and vanilla, do not feel its special when it is hot, the cooler it is, the better it gets, which reminds me of the flavor of melon and papaya, the very fragrant wood and forest soil flavor, and a feeling of banana bread mixed with spices. Herbal flavor, low acidity, long aftertaste ~

This is a really good Sumatran coffee.