Description
Coffee is a popular drink in almost every society on the planet. Not only for the pleasure of drinking it but also for the economic benefit it brings to the countries that produce and export coffee beans.
The majority of coffee offered on the global market is made up of roasted beans from two different botanic types which are Robusta and Arabica. The biggest difference between these two sorts is the taste and caffeine content.
Indonesia is one of the top five coffee-producing and exporting countries in the world. The equatorial environment makes it possible to grow coffee beans indefinitely in order to meet expanding world demand.
Three Main Coffee Production In Indonesia
In Indonesia, there are three main coffee-growing regions.
- Java
Java is one of the archipelago’s major islands and the world’s largest coffee grower gourmet Arabica coffee is well-known in Java. Arabica coffee thrives at elevations above 1500 meters. It thrives in temperatures ranging from 16 to 20 degrees Celsius.
Arabica plants are more susceptible to disease, therefore growers must monitor them closely while they are growing. Old Java is also noted for producing some of the world’s best-aged coffees. Javanese coffee beans can be preserved for two to three years in warehouses and this enhances Arabica’s well-known robust, full-bodied flavor.
- Sulawesi
The majority of coffee grown in Sulawesi is processed dry and Toraja coffee becomes the most famous coffee-growing in this region. Toraja coffee is usually grown 1500 meters above sea level in mountainous terrain near the island’s center.
Coffee is farmed in the region using traditional methods, largely on smallholder estates owned by private individuals. The coffee cherries are plucked and sorted by hand, resulting in very high-quality coffee because only the best beans are selected.
Due to the very steep terrain and haphazard planting of the coffee trees, this form of growing and harvesting is used, resulting in a yield of just 300 kilos per hectare of coffee. Toraja Arabica has a distinct personality, with a full-bodied flavor that pairs well with caramelized coffee in Indonesia aroma and a crisp, clean finish.
The earth, as well as the other vegetation in the area, contribute to the coffee’s flavor. Toraja’s Arabica is highly sought after by coffee enthusiasts throughout the world due to its low annual production.
In Japan, Toraja Sulawesi coffee is especially popular. Due to the cultivation procedures and conditions, there is a relatively restricted supply of Toraja coffee around the globe. Toraja coffee of the greatest quality is usually saved for export.
- Sumatra
Sumatra is Indonesia’s second-largest coffee-producing region. Mandheling and Ankola, two of the world’s most famous and high-quality coffees, are grown in Sumatra’s seldom-used market name for Arabica coffee.
Outside of Padang, in the west coast coffee district, Sumatra Mandheling coffee is grown. A low-key acidity and a thick, almost syrupy body with a concentrated and rich flavor describe this coffee.
Both of these coffees are dry-processed and grown in west-central Sumatra. They are known for their distinct and rich flavor. Toraja and Mandehling are two of Indonesia’s most sought-after specialty coffees.
Furthermore, Lampung produces almost 70% of Indonesia’s Robusta coffee, making it the country’s leading exporter. Lampung Robusta is a fantastic component to add body to your coffee mix because of its smooth, strong, yet nuanced flavor.
