Indonesian coffees are mostly processed in the semi-washed method; this allows for their bold flavour and heavy body to develop further: the beans of trees growing on high elevations and volcanic soil are characterised by strong earthy and herbal flavours. The most popular single origin coffees come from Sumatra, Sulawesi and Java, but the beans are also often used in blends for added depth.
The Indonesian coffee plantations were established in the 17th/18th century by Dutch colonists. In the late 19th century large part of the crops was destroyed by a disease and most of the Arabica plants were replaced by cheaper and easier to harvest Robusta – these beans now constitute aprox. 90 percent of Indonesia coffee exports.
Today, Indonesia’s coffee production is estimated at around 576,000 tons (USDA Foreign Agricultural Service, GAIN Report 2010/11).
It is also the provider of the rarest type of coffee, Kopi Luwak.
A Black Spot 