Gayo
- Species
- Arabica
- Process
- Wet-hulled, washed
- Altitude
- 1,200–1,700 m
- Flavour
- Spice, chocolate, heavy body, low to medium acidity
The Gayo highlands of Central Aceh and Bener Meriah are among Asia's largest Arabica growing areas.
Coffee
Indonesian Coffee Origins
Indonesia is one of the world's largest coffee producers. Each region tastes different because of its soil, altitude and processing. This list helps you choose beans for your coffee shop menu.
Mandailing
- Species
- Arabica
- Process
- Wet-hulled
- Altitude
- 1,000–1,500 m
- Flavour
- Earthy, herbal, dark chocolate, heavy body
A trade name known worldwide since colonial times for Arabica from North Sumatra.
Lintong
- Species
- Arabica
- Process
- Wet-hulled
- Altitude
- 1,300–1,500 m
- Flavour
- Spice, herbal, hint of fruit, medium to heavy body
Grown around Lake Toba in Humbang Hasundutan.
Kerinci
- Species
- Arabica
- Process
- Washed, honey, natural
- Altitude
- 1,400–1,700 m
- Flavour
- Sweet, red fruit, floral, bright acidity
Grown on the slopes of Mount Kerinci, Indonesia's highest volcano.
Liberika Tungkal
- Species
- Liberica
- Process
- Natural, honey
- Altitude
- 0–50 m (peatland)
- Flavour
- Jackfruit aroma, smoky, woody, sweet
Liberica from the peatlands of West Tanjung Jabung, great for a unique signature menu.
Lampung
- Species
- Robusta
- Process
- Natural
- Altitude
- 300–800 m
- Flavour
- Bitter chocolate, nutty, heavy body
Indonesia's largest Robusta region, widely used in espresso blends for iced coffee milk and kopi tubruk.
Java Preanger
- Species
- Arabica
- Process
- Washed, natural
- Altitude
- 1,200–1,600 m
- Flavour
- Sugary sweetness, chocolate, hints of floral and lemon
The Priangan highlands are among Indonesia's oldest coffee areas, dating back to the Dutch East India Company era.
Temanggung
- Species
- Robusta
- Process
- Natural
- Altitude
- 500–1,000 m
- Flavour
- Chocolate, tobacco aroma, heavy body
Grown alongside tobacco on the slopes of Mounts Sindoro and Sumbing.
Java Ijen-Raung
- Species
- Arabica
- Process
- Washed
- Altitude
- 1,100–1,500 m
- Flavour
- Clean, gentle spice, herbal, medium body
From the Ijen plateau in Bondowoso and Banyuwangi.
Kintamani
- Species
- Arabica
- Process
- Washed, natural
- Altitude
- 1,000–1,600 m
- Flavour
- Fresh citrus, bright acidity, sweet, light body
Grown among citrus trees and managed through the Subak Abian farming system. The first Indonesian coffee to receive Geographical Indication status.
Flores Bajawa
- Species
- Arabica
- Process
- Washed, wet-hulled
- Altitude
- 1,200–1,600 m
- Flavour
- Chocolate, vanilla, nutty, medium body
Grown in volcanic soil around Mount Inerie in Ngada.
Toraja
- Species
- Arabica
- Process
- Wet-hulled, washed
- Altitude
- 1,400–1,800 m
- Flavour
- Spice, chocolate, dark fruit, low acidity, heavy body
Also known as Kalosi. One of Indonesia's best-known coffees in Japan.
Wamena
- Species
- Arabica
- Process
- Washed
- Altitude
- 1,400–2,000 m
- Flavour
- Chocolate, caramel, light floral, clean
Grown in the Baliem Valley, usually without chemical fertilisers or pesticides.
Menu suggestion
For iced coffee milk, blend Lampung or Temanggung Robusta with Gayo or Toraja Arabica. For V60 and Japanese iced, choose a washed Arabica such as Kintamani, Kerinci or Java Preanger.