Blessed by good soil and abundant rainfall, Indonesia is the world’s third leading producer and exporter of coffee. Approximately ninety percent of Indonesia’s total production is Robusta, with Arabica making up the remaining ten percent.
Indonesia’s coffee industry planners recognize a rising worldwide demand for Arabica and are taking steps to replace Robusta cultivation with Arabica wherever possible. Indonesian coffee is known everywhere for its high quality, fine taste, and distinct aroma.
The beginning of the coffee industry in Indonesia can be traced back to the arrival of Arabica coffee on the shore of Java in 1699. Although the native farmers of Java were the first to cultivate Arabica, it soon spread throughout many provinces of Indonesia. By 1712, years of harvesting provided the first bag of Indonesian coffee to be exported to Amsterdam. Over the years, as exports have grown, so has the reputation of Java coffee.
Nice sweetness, clean, complex. Chocolate and nutty notes. Balanced cup with great aftertaste and low acidity.
Location: Ijen Plateau, East Java Island
Altitude: 800-1500 meters