Indonesian Arabica Green Beans
Indonesia is one of the world’s most distinctive Arabica origins.
Arabica coffee is mainly grown on Sumatra, Sulawesi, Java, Bali, Flores and Papua, usually at medium to high altitudes on rich volcanic soils.
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Sumatra (Gayo, Mandheling, Lintong) produces heavy-bodied coffees with low to medium acidity and deep flavours of earth, cocoa, dark chocolate, spice and herbs. The traditional wet-hulling process gives Sumatran Arabicas a very characteristic, rustic profile that works extremely well in espresso blends.
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Sulawesi (Toraja, Kalossi) offers cleaner and more balanced cups, with flavours of chocolate, n
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uts, warm spices and dried fruit, and a long, sweet aftertaste – ideal for specialty espresso or filter.
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Java (Ijen, Dampit and surrounding areas) is known for smooth, medium-bodied coffees with mild acidity, cocoa and caramel notes, often used as a reliable base in blends.
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Bali Kintamani, Flores and Papua add a different dimension, bringing citrus brightness, florals, sweetness and gentle fruit to the cup, suitable both as single origins and as “highlight” components in premium blends.
Overall, Indonesian Arabica tends to have rich body, restrained acidity and complex, spicy–chocolatey character, making it a favourite foundation for espresso and capsule recipes.
Indonesian Robusta Green Beans
Indonesia is also a major producer of Robusta, especially on Sumatra, Java and other low- to mid-altitude areas.
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The largest Robusta volumes come from southern Sumatra (Lampung, Bengkulu, South Sumatra), where the warm climate and lower elevations create coffees with very strong body, high caffeine, low acidity and intense cocoa, cereal, woody and spicy notes.
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Java and several other islands supply additional Robusta, typically roasty, nutty and earthy, designed to give blends extra strength and crema.
Indonesian Robusta is widely used to add structure, crema and caffeine to espresso, capsule and instant coffee blends. Its bold taste and heavy mouthfeel pair naturally with milk and darker roast styles.
