Current situation of Indonesian Coffee Indonesian Coffee is famous for its treatment

Indonesia is an archipelago in Southeast Asia, which consists of a series of islands in the Oceania region. As the largest archipelago in the world, with thousands of islands, this incredible country has a fascinating history.

Their coffee industry has developed for about 400 years, which is as fascinating as the history of the country itself. Qianjie Coffee will talk about the brief history of the Indonesian coffee industry, the current culture around coffee, Indonesian coffee production, its common flavor characteristics and the specific coffee to try.

Brief history and present situation

The coffee tour in Indonesia began when the Dutch colonized Indonesia in the second half of the 17th century. They brought the Arabica coffee factory and began to build coffee plantations on the island of Java.

As the Dutch East Indies (now known as Indonesia) continues to develop its infrastructure, so does the coffee industry. The development of infrastructure is more connected to the islands than ever before, and coffee production is all over the islands.

After about a century of exciting progress, a disease called coffee rust wiped out Arabica coffee plants in most coffee plantations in the late 1800s. In order to rebuild the coffee industry in Indonesia, the Dutch brought Robusta coffee to Indonesia because it can fight disease.

Today, Indonesia continues to have a booming coffee industry led by family farms and plantations. Most of the coffee beans they use still come from Robusta coffee beans, although Arabica coffee beans have made a comeback recently and are now popular in the boutique coffee industry.

Java Coffee and Sumatra Manning Coffee in Indonesia are famous all over the world, and there are many other wonderful coffees from this country and circulating in the world today.

Coffee production in Indonesia

Most of the world's coffee is processed naturally, washed or wet. However, coffee production in Indonesia depends on a process called Giling Basah. The term means "wet shelling" or "wet grinding", which is also what we often call wet planing.

Giling Basah promotes specific features in its coffee production. For too long, the cherries are dried, the flesh is still intact, and juicy, fruity, earthy and spicy flavors are enhanced in the remaining coffee beans.

Growth conditions and challenges

Indonesia is a very humid country. This humidity affects the coffee production process because it contributes to the amount of moisture in the coffee beans.

Brief introduction of Indonesian Coffee Flavor

Indonesian coffee tends to be full-bodied and tastes like syrup, thick and low in acidity.

In several coffee growing areas in Indonesia, differences in products from these areas can be seen. So, with the overall characteristics of Indonesian coffee, each region has its own unique flavor.

You may hear that Indonesian coffee tends to be as good as dark roasted coffee. As mentioned earlier, beans are usually very dense.

This makes them ideal for long-term baking (the longer the baking time, the darker the beans), because in essence, they have a lot of density to lose, so they can bake longer. A deep-roasted Indonesian coffee brings out its bold features, emphasizing dark chocolate, warm flavors, spices, and simplicity.