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What is the name of the coffee you must buy in Indonesia | how to make Indonesian coffee powder to taste good?

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Professional coffee knowledge exchange more information about coffee beans Please follow the coffee workshop (Wechat official account cafe_style) to get a cup of delicious coffee is very difficult. Producing areas, varieties, treatment methods, altitude and other factors are factors that affect the flavor of coffee. Toraja producing area is densely covered with mountains and hot and humid climate. In the mid-19th century, the Dutch began to grow coffee here, and the coffee industry in the region was superior.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

It is not easy to get a cup of delicious coffee. Producing areas, varieties, treatment methods, altitude and other factors are factors that affect the flavor of coffee. Toraja producing area is densely covered with mountains and hot and humid climate. The Dutch began to grow coffee here in the mid-19th century, and the coffee industry in this region was known to the world in the 1970s. In the 1990s, it entered a golden period of rapid development. At present, the boutique coffee in Toraja producing areas is mainly exported to Japan.

In Indonesia, 90 per cent of coffee belongs to Robusta, probably as a result of the devastating 19th-century coffee leaf rust. But in Toraja producing areas, 95% of coffee belongs to Arabica.

The main coffee variety in Sulawesi Toraja producing area is S795 (also known as Jember), which belongs to Arabica race and has strong resistance to leaf rust and outstanding sweetness (maple sugar male syrup/ brown sugar flavor).

Production and treatment

Good geographical climate and coffee varieties are not enough to ensure the quality of coffee, but also need the hard work of producers. Toarco Toraja, a joint venture between Indonesia and Japan, sets strict procedures and standards for coffee production, including picking, storage, transportation and so on.

The most common treatment method in Indonesia is wet planing (wet hulling). In essence, this is a relatively rough treatment that is more likely to cause defects in raw beans, and its greatest advantage is that it can avoid the problem of coffee fermentation deterioration during the treatment process (Indonesia has a humid climate).

Indonesian coffee is usually deeply roasted and brewed with rough grinding and a water temperature of 86 degrees to avoid making the coffee extract more bitter.

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