Indonesia - general

Indonesia's main coffee-producing regions are the islands of Sumatra, Java, and Sulawesi, each with distinct characteristics. 

Sumatra is the largest producer, known for bold, earthy coffees like Mandheling and Ankola. 

Java is famous for Arabica with bright acidity, though it also produces Robusta.

Sulawesi is known for high-quality Toraja coffee, which has a unique, fragrant, and savory taste. 

Sumatra

The largest producer, contributing up to 75% of Indonesia's total coffee output. 

Key areas:

Lampung, South Sumatra, Bengkulu, and Aceh. 

Flavor profile:

Bold, earthy, and low-acidity coffee due to the semi-washed processing method. 

Notable varieties:

Sumatra Mandheling and Ankola are famous for their smoky, toasted, and complex flavors. 

Java

The first island where coffee was grown in Indonesia, with major production in East, West, and Central Java. 

Flavor profile:

Typically known for Arabica with bright acidity and fruity notes, though it also produces Robusta. 

Notable varieties:

Some Java coffee can be aged to achieve a deeper, earthier flavor profile, with notes of tobacco or leather. 

Sulawesi

An important growing region, with high-quality coffee from areas like Tana Toraja and Enrekang. 

Flavor profile:

Unique, often with a strong aroma and savory taste, possibly due to growing alongside spice plants. 

Notable varieties:

Toraja coffee is highly sought after for its distinctive character. 

Other regions

Bali:

Farmers grow coffee on the slopes of volcanoes, producing a smooth, non-bitter coffee with notes of citrus, walnuts, and chocolate. 

Flores:

Grown in the rich volcanic soil near Bajawa, producing high-quality Arabica. 

Kalimantan (Borneo):

Also produces coffee, but in smaller volumes