Indonesian Coffee

Header Indonesian Coffee

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:

  1. Good relations with God
  2. Other people
  3. 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.

Coffee beans

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.

Indonesia map

Caffeine’s Surprising Effect on Inflammation and Aging

If you enjoy drinking caffeinated coffee or tea, here’s a new reason why this could be a healthy, anti-aging habit for you.

Coffee drinkers tend to live longer than those who don’t drink coffee. And thanks to new research, we’re beginning to have a better understanding of why.

Research published in the journal Nature Medicine in January 2017 shows how consuming caffeine in the form of coffee or tea may be able to protect against age-related inflammation, which is linked with most diseases of aging.

What is inflammation and how is it connected to aging?

Inflammation is an important function of the immune system, helping to fight off infections and remove toxins. But as we age, our bodies become less effective at managing inflammation.

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Philip’s Mexican Journey

Mexican view

Our very own Philip, the coyote to Coyote’s Coffee, traveled to Mexico in January to work with coffee farmers in the Chiapas region. This region is located in the Southern most region of Mexico right next to the Guatemalan border.

Coffee production farm to cup

To make this journey he took a flight to Mexico City then another flight south to the city of Tuxtla.  From here he took a 6-hour road trip to the Mountains where he ended up in the small town of Yojalon.  Along this drive, he saw many sites of Mayan Heritage and was in the Territory of the original Mexican Aboriginals.  Most coffee plantations in this area are at Altitudes of 4500 to 6000 ft.

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Honey Processing

Coffee beans are found within fruits, these fruits have many layers that help the coffee bean to be protected.  Each layer is removed to find the bean within.  The act of honey processing is taking the mucilage layer which is sticky and slimy in texture (similar to honey) and drying the beans while it is still in contact with the bean. The cherries are picked, sorted, de-pulped and the dried for varying periods of time.  It is because of the fermentation of the mucilage that the coffees processed with this method have a very balanced acidity.

The degree in which a farmer honey processes his coffee is assigned a colour to attribute for the amount of light the coffee gets exposed to during drying. These colours are:

  1. Washed
  2. Yellow Honey
  3. Red Honey
  4. Black Honey
  5. Natural

Yellow honey is exposed to the most light, and therefore the most heat.  The process takes about a week to dry the beans.

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What is a Geisha Bean?

Geisha beanGeisha beans are rare, exclusive and can be quite pricey. The beans were originally found in the Southwestern town of Geisha, Ethiopia. Although the plants originated in Ethiopia it is now grown primarily in Panama.

Geisha trees grow tall with elongated leaves. The higher the elevation that this bean is grown at improves its quality and taste. This bean gives many tea like flavours and can be a different experience for every palate.

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