Maryna Gray
• March 24, 2021
The best farm-to-cup Indonesian coffees come from three regions: Sulawesi, Sumatra, and Java. Of the three regions, Java is the most productive and noted for Arabica coffee with bright acidity and a clean, fruity profile. Today, about 90 percent of Indonesian coffee is from the Robusta species, now commonly used for commercial-grade coffee. Read on to learn about Indonesia’s coffee history, taste and more.
Indonesian Coffee History
In the beginning, the Dutch Colonial Government planted coffee as far south as Bogor and Sukabumi, as well as around Batavia (Jakarta). Coffee plantations were later established in East, West and Central Java, in addition to some parts of Sulawesi and Sumatra. In order to develop the plantations, large areas of forested land were cleared and cultivated. The growth of coffee plantations was responsible for the development of a lot of infrastructure in Central Java throughout the 19th century. Many railways and roads had to be constructed in order to transport the beans from the island interior to different ports for exportation.
Indonesian Coffee Processing
Indonesian Coffee Taste
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