These mountain ranges are home to many well-suited micro-climates for coffee plantations. In general ,Indonesia produces coffee with low acidity and strong body which make them a great match when it comes to blending with other coffees, especially more acidic coffee from Central America and East Africa.
Today more than 90% of coffee grown in Indonesia is grown by small holders on farms averaging about one hectare.
Sumatra is the western most island in the Indonesian complex. This area is known for their smooth and sweet body that is well balanced and intense. Notes of cocoa, tobacco, cedar and wood is common for coffee grown in this area. Sumatran coffees usually have a greater acidity which helps to balance its body nicely.
Sulawesi is a primary region for high altitude production. The coffees produced from this area are clean, sound and generally have nutty and warm notes like cinnamon and cardamom. The finish is smooth and soft and has the classic sweetness of the Indonesian region.
Java, found between Bali and Sumatra, are known for their heavy body and overall sweet impression that is smooth, supple and sometimes herbaceous in finish. This area bodes nicely for coffee growth as it has a rich biodiversity and many different climates throughout its mountains. This gives coffee growth the rich soil and weather it needs.
Balinese farmers hold traditional farming systems including the belief in the three causes of happiness. These three causes include:
- Good relations with God
- Other people
- The environment
It is because of this belief that they favour the production of Fairtrade, organic coffee and use organic fertilizers. There love for their people, and their environment help to create wonderful coffee beans all while creating as little disturbance to their environment as possible. Coffees from this region are generally sweet, soft with good consistency and may have subtle notes of bright citrus.
Most farmers from the Indonesian islands use “wet hulling” to cultivate their beans. In this process, farmers remove the outer skin from the cherries mechanically using a pulping machine. The beans, still coated in their mucilage, are then stored for up to a day. Following this period of time, they are washed and partially dried. The coffee is hulled in a semi-wet state, this gives the beans their classic blue-green hue. This process reduces the acidity and increases the body of the cup. This classic balance of acidity and balance is what we recognize and associate with coffees from this region.
A prized blend from this region is the Mokka Java blend which we at Coyote’s are proud to offer. We also offer Balinese, Sumatran, Javanese and Sulawesi beans.