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Indonesian Coffee

Indonesia is currently the fourth largest producer of coffee in the world. Coffee in Indonesia began with its colonial history, and has played an important part in the growth of the country. Indonesia is located within an ideal geography for coffee plantations. The longitude and latitude of the country means that the island origins are all well suited micro-climates for the growth and production of coffee.

In 1696, the Dutch brought coffee to Batavia, in what now Java. Batavia soon became the main supplier of coffee to Europe. Over the past 312 years, the names “Java” and “Sumatra” have become virtually synonymous with flavorful coffee. Connoisseurs of specialty coffee also known the names Bali, Lintong, Toraja, Kalosi, Gayo and Mandheling. Beyond these well known regions, coffee from new areas, such as Wamena and Moanemani in Papua wait to be discovered.

In 2007, a group of farmers, processors, exporters, roasters and retailers decided to form the Specialty Coffee Association of Indonesia (SCAI), to promote and improve the quality of Arabica coffee grown in Indonesia. This association’s credo is “Excellence in Diversity” which describes the flavors of Indonesia’s coffee, as well as the farmers who grow it and the environment where is it produced. Each of Indonesia’s ecosystem and soils produces coffee with its own characteristic cupping profile, associated with the region where it was grown.

Much of Indonesia’s Arabica coffee is grown and processed by small-holder farmers. Their traditional processing techniques add a layer of complexity not found in other specialty coffee.

Indonesian Tea

Tea has been part of the way of life in Indonesia for more than 200 years. Indonesia teh differs from other tea producing countries in respect to location; soil and the climate where the tea estates are found. Teas are planted in the highlands where volcanic soil and tropical climate are predominant. The main product is the black tea and about 80% of productions are exported. Indonesian teas are light and flavorful and most are sold for blending purposes. In recent years, it has even become possible to purchase Indonesian tea as a specialty tea. The research institute for tea and cinchona in Gambung, West Java, has a vital responsibility to increase tea production and to improve its quality.


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