This is the first Indonesian coffee I have come across the I really like! I came across this gem of an Indonesian (Sumatran) coffee that is Naturally Processed and not Wet Processed. Nearly all as Indonesian coffee are Wet Processed; that is the cherries are processed in water then fermented to remove the plant material around the coffee seed. This particular batch is Dry Processed; as many African coffees are (sometimes called sun dried or Natural Processed). The result of this fairly unique processing technique, in Indonesia, is an outstanding cup that is reminiscent of fruited African varietals. This is like no other Indonesian coffee I have ever tasted. To my pallet, many Indonesian coffees tend toward monolithic flavors with a strong earthy (sometimes musty) notes. My sampling of this bean was a shock to me and I instantly knew I had to grab some to feature this Island coffee to the 144 Roastery fans. Take a peek at the menu above and there is lots more information about this seed (or, if you must, bean). Try it out and let the Roaster know what you think; do you fancy more Indonesian coffees? The only way I will know is to use the handy Contact us button in the footer and tell me of your preference!
General Information on Indonesian Coffee Beans
The key Indonesian green coffee regions include Aceh, North Sumatra, South Sulawesi, West Java, Bali, and Flores. Java, in particular, is renowned for its pivotal role in spreading coffee production across the Indonesian archipelago. While regions like Sulawesi and Sumatra boast a long history of coffee cultivation, Bali represents a relatively newer coffee-growing area, primarily known for its small-batch, limited-scale coffee production.
