Our green coffee beans, sourced from Indonesia’s tropical climate and rich soils, stand out for their full body, low acidity, and earthy, spicy flavor profile. Specially processed beans from regions like Sumatra offer an excellent character, particularly for dark roasts and espresso blends. Discover our Indonesian coffees if you’re looking for bold and distinctive coffee profiles!
| Feature | Description |
|---|---|
| Origin | Indonesia (various islands) |
| Variety | Arabica (various local and international varieties), Robusta (common), Liberica (less common) |
| Processing Method | Varieties include: - Giling Basah (Wet-Hulled): A method unique to Indonesia. The parchment is hulled while still moist, and the beans undergo a second drying process. This method imparts distinctive earthy and grassy notes to the coffee. - Washed: Offers a cleaner and brighter flavor profile. - Natural (Dry): Emphasizes fruity and sweet notes. |
| Altitude | It varies. Arabica is typically grown at high altitudes (1,200–2,000 meters and above), while Robusta is grown at lower altitudes. |
| Tasting Notes | It varies greatly depending on the processing method and region: - Wet-processed: Earthy, grassy, spicy (cinnamon, cardamom), tobacco, and low acidity. Typically full-bodied. - Washed: Cleaner, bright acidity, citrus, floral, and fruity notes. - Natural: Intense fruitiness (tropical fruits), sweetness, and a full body. |
| Roasting Level | It depends on the processing method and the desired flavor profile. Giling Basah is typically roasted to a medium-dark or dark roast, while washed and naturally processed beans can be roasted to a lighter or medium roast. |
| Brewing Methods | It depends on the processing method and flavor profile. Giling Basah is typically preferred for methods such as French press and filter coffee, while washed and natural-processed coffees can also be used for espresso and other brewing methods. |
| Quality | Indonesia is one of the world’s leading coffee producers. Coffees from islands such as Sumatra and Sulawesi, in particular, are recognized worldwide for their distinctive flavor profiles. |
