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Wonderful Coffee Origins - Indonesian Coffee

Coffee came for the Dutch East Indies archipelago in the late 17th century. The legend of coffee itself tends to make fascinating reading (Kaldi and his dancing goats!), but for Indonesian purposes coffee arrived right here in an organized and much less mythical fashion on VOC (the Dutch East Indies company) trading galleons, by means of Yemen and the Dutch enclave of Malabar. These first coffees introduced had been Arabica, direct descendents of 6 coffee trees the Dutch managed to smuggle out from Yemen and plant within the Botanical gardens in Amsterdam. The trees have been properly suited towards the tropical circumstances identified on Java and promptly thrived and created cherries. The very first plantations had been positioned close to Batavia (modern day Jakarta). Later plantations had been established in Sulawesi, Maluku and Sumatra. Independently Colonial rivals Portugal planted Arabica in East and West Timor together with in Flores. Coffee, in addition to nutmeg, cloves as well as other spices, became the backbone from the VOC economic machine. Infrastructure to get crops out of plantation places led to development of port and later rail and road systems that still exist right now. Right after the demise in the VOC the Dutch colonial government took over several in the business activities in Indonesia. At one stage sale of these commodities produced up nearly 30% of the complete Dutch GDP. Get a lot more info about Candi

In the late 1800's rust disease hit the coffee crops of Indonesia. The disease was debilitating, wiping out the majority of the Arabica trees in Java, along with inside the outer islands. The Dutch colonial government responded by replanting- firstly inside a subspecies called Liberica (which proved to become practically undrinkable) and after that mostly inside the much more resistant Robusta variety. Robusta nonetheless tends to make up about 90% on the coffee crop grown in Indonesia now.

You will find 4 primary sub varieties of Arabica identified in Indonesia. These sub-varietals are locally called- USDA, Kartiki, Lini-S and ABG-III. Of those one of the most broadly grown are Lini-S and Kartiki. The variations are mostly in the yields on the tree and at times within the size of your cherry.

Robusta is usually a hardier tree. The beans in the Robusta plant have a larger degree of caffeine than that identified in these from Arabica plants. Robusta is frequently used in immediate coffee and has half the chromosomes identified in Arabica. Robusta tends to make up the bulk on the coffee exported from Indonesia, however it may be the regional Arabica's that make the archipelago popular.


The coffee beans you see following the roasting process have come a long way from exactly where they began, as "cherries" on Arabica plants. Coffee trees flower twice a year, the flowers becoming fragrant, white bunches that hang from the trees. Only 25% of those flowers will go on to be fertilized and produce little buds that later grow into coffee beans. The beans take several months to ripen. When they have reached a amount of ripeness where the outer skin turns red, the picking starts. The majority of our partners hand pick, so the choice process is far greater than the larger estates that usually strip choose using machinery.

Arabica trees can develop as much as 30 foot tall, if not pruned. Most farmers try and retain their trees to about 8 foot or shorter, so the cherries can quickly be reached in the course of selecting. The seasons for choosing differ across the archipelago. In Sumatra the season runs from November to January, in Java from early June via to September.

Normally Government run Estates and small-hold farmers use one of two distinctive procedures to process the picked cherries into what's named "green coffee". The "dry" method is predominately used in Sumatra and by little hold farmers in Java, Bali and Flores. This method entails drying the beans outdoors under the sun. The beans are laid out either on a concrete pad, or on sacking laid out around the side on the road. The process can take several weeks if accomplished adequately. Over this time the beans are raked and turned as typically as necessary to ensure a universal drying effect is achieved. After the outer location with the bean begins to fall off, the coffee is able to possess the pulp removed. Commonly this really is carried out by machinery- despite the fact that a few of these mulching machines are nonetheless hand driven! The final product is really a green bean, about 1/3 rd on the size on the original cherry.

The second method of drying coffee will be the "wet" processing system. Wet processing suggests the bean can commence the final preparation stage straight away immediately after being picked. In place of drying under the sun the cherries are processed through a water system. This leads to the outer skin softening producing it simple to get rid of. The system functions well although there are typically occasions when the sugar in the beans can ferment, causing the flavor of the beans to become affected. Most massive estates in Java use this system because it speeds up processing and typically tends to make selection of the final green bean much less difficult. The good quality of green bean from wet processing is generally greater.


It can be estimated that pretty much 97% of all coffee in Indonesia is grown by small-holders. The definition of a modest holder is a farmer who grows coffee on a plot that may be around 1.2ha in size or smaller sized. This is in sharp contrast to coffee being develop in Central and South America, where most coffee grown is on Fincas (Estates). The number of farmers increasing coffee as a main or even a subsidiary crop is conservatively estimated at being about 8 million. The sheer number of growers and the geographical isolation of exactly where coffee is expanding in Indonesia, makes this country one of the most exceptional collection of origins inside the coffee world.

Indonesian Coffee has normally had a unique place in the specialty coffee niche. Consumers have been in a position to love Kayu Mas Estate Java, Mandehling, Gayo Mountain Arabica and Highlands Toraja Arabica for many years. The new wave of Indonesian Specialty Coffee goes a good deal further- bringing coffees from many new, exotic and exciting increasing regions- Bali, North Sulawesi and West Java to name just a few. The future for Indonesian producers would be to move away from the historical dependence on Robusta and to bring to the coffee drinking world these new and fascinating origins.

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