Indonesia – guest country at the festival
Zagreb Coffee Break
As the leading growers and lovers of coffee, Indonesians are blessed with varieties of unique and tasty coffees. From this eastern-most point of the Old World, Indonesian coffees spread out to the Arab World, to the Americas, to Western Europe, and beyond.
The specialty coffee industry was created on the basis of uniqueness. It begins with the variety and growing location of the tree, and proceeds through the manner of its harvesting, how the bean is roasted and the skill with which it is brewed. The Specialty Coffee industry comprises those people and businesses that have dedicated their lives to quality coffee.
Coffee varieties in Indonesia
Generally, Indonesia’s specialty coffee has a full body and relatively low acidity. Each region is known for a typical cupping profile, although there is a great deal of diversity within the regions. The Specialty Coffee Association of Indonesia lists these following traits:
- Sumatra – intense flavor, with cocoa, earth and tobacco notes
- Java – good, heavy body, with a lasting finish and herbaceous notes
- Bali – sweeter than other Indonesian coffees, with nut and citrus notes
- Sulawesi – good sweetness and body, with warm spices notes
- Flores – heavy body, sweetness, chocolate and tobacco notes
- Papua – heavy body, chocolate, earth and spicy finish
Did you know?
- Indonesia is the 4th largest coffee producer in the world.
- It is also the 2nd largest exporter of specialty coffee in the world.
- It produces 10.6 million coffee bags annually.
- 90% of coffee in Indonesia is grown on small farms of one hectare size.
- It produces 25% arabica and 75% robusta.
- In 2017, Indonesian coffee exports increased 25% compared to 2016, which is a proof of Indonesian coffee demand worldwide.
- Coffee has been grown in Indonesia since the 17th century.
- The third region in the world that grew coffee after Ethiopia and Arabia.
- In 1717 the first export of coffee from Indonesia to Europe.