The traditional farming philosophy in Bali favors the production of fair-trade, organic coffee. 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.
Indonesia’s mountain ranges are home to many well-suited micro-climates for coffee growing. In general, Indonesia produces coffees characterized by low acidity and strong body, making them a great choice for blending with other coffees – especially more acidic coffee from Central America and East Africa. We’ve found that dark roasting tends to bring out the best flavours of our Indonesian coffees.
Today more than 90% of coffee grown in Indonesia is grown by small holders on farms averaging about one hectare.