1. Toraja Coffee

Toraja coffee is one of the popular variants that has the best quality in Indonesia. This coffee, which comes from the land of Toraja, South Sulawesi, has a distinctive taste and unique character. With the Latin name Celeber Kalosi, Toraja coffee has been known by coffee lovers around the world. Became one of the Indonesian coffees that have been exported, together with gayo coffee, luwak coffee and others.

The taste of Toraja coffee is known to be very delicious and distinctive. One of the reasons is because it is planted in mountainous areas with altitudes reaching 1400 to 2100 meters above sea level, namely in the Sasean Mountains. Planted in volcanic soil areas. Coffee trees in this area are planted side by side with various spice plants, so it is not surprising that Toraja coffee has a fragrant and distinctive aroma.

Characteristics of Coffee Toraja

Toraja coffee tastes clean, they generally display the characteristics of spices or nuts, such as cinnamon or cardamom (a type of ginger). Black pepper characters are sometimes also found. Their sweetness, like most Indonesian coffees, is closely related to the coffee's thickness. The after taste will cover the palate at the end of drinking coffee, smooth and soft. Most Sulawesi coffee is grown on small plantations, with about 5% coming from the seven larger companies Sulawesi farmers use a unique process called “wet milling”.

Toraja Kalosi coffee itself has a special coffee aroma with a low acidity, smooth, soft, floral and fruity taste. The coffee taste sensation is strong, penetrating the tongue. There is also a sense of bitterness. Bitterness appears on the tip of the tongue shortly after being swallowed. The appearance of the coffee looks clearer after being poured into the cup, similar to strong tea.

“Toraja coffee is a type of Arabica coffee called the “queen of coffee”. The characteristic is that this coffee has a distinctive aroma like the smell of earth. The bitter taste stands out, but with a low acid content, it doesn't make you sick when you drink it."

2. Lampung Coffee

Agrotourism or agrotourism is a type of tourism where agriculture is the main attraction. In Indonesia, one that is actively developing this type of tourism is Lampung Province. This is because this area is known for its various commodities, such as pepper, cocoa, and coffee. However, specifically for coffee, this commodity is not only an agro-tourism object. Lampung Robusta Coffee is a type of coffee in Indonesia that is the main supporter of regional economic growth. Of course, this can only happen because of high demand or interest from coffee lovers in Indonesia, even the world.

Characteristics of Coffee Lampung

This Lampung coffee has a smell like chocolate and spices, the quality is also of good quality. This type of Lampung Robusta coffee grows above an altitude of 800 meters above sea level, and thrives in cold areas. Compared to other coffees, this Lampung coffee contains an ideal acidity and is quite safe for consumption. Indeed, the difference in taste compared to other robusta coffees is slightly different. but for coffee lovers, you must already know the comparison through the taste.

3. Aceh Gayo Coffee

Aceh gayo coffee is a variety of arabica coffee that is one of the leading commodities originating from the Gayo Highlands, Central Aceh, Indonesia. Aceh is known as one of the largest arabica coffee production center not only in Indonesia, but also in Asia.

Characteristics of Aceh Gayo Coffee

Strong gayo coffee flavor character, low acidity level with little spice flavor, The characteristic of Gayo Arabica Coffee is that it tends to have inconsistent flavors. This happens because coffee plantations in the Gayo Highlands area have different heights, as well as diverse ways of cultivation. If the coffee is grown in different areas, with different heights, and different varieties, it allows the characteristics of physical quality and taste will also be different.

For those who do not really like coffee with a high acidity level, I recommend trying this coffee. This is one of my favorite coffees.

4. Jawa/Java Coffee

In 1696, the Mayor of Amsterdam, Nicholas Witsen, ordered the VOC commander on the Malabar Coast, Adrian van Ommen, to bring coffee seeds to Batavia or what is now known as Jakarta. The coffee seeds were tested for the first time on the private land of the VOC Governor-General Willem van Outhoorn. The first harvest of Javanese coffee was sent directly to Hortus Botanicus Amsterdam. Biologists at Hortus Botanicus Amsterdam are amazed by the quality of Javanese coffee. According to them, the quality and taste of Javanese coffee was beyond their expectations, and in the end the world recognized that the strong taste and distinctive aroma were the main attraction of Javanese coffee. Over time, the term a Cup of Java appeared in the western world, this suggests that Indonesian coffee is synonymous with Javanese coffee. The production of Javanese coffee from the world-famous Arabica coffee type has made many Javanese entrepreneurs successful in coffee trading. The price of Arabica coffee which is mostly produced in Java is more expensive than Robusta coffee.

Characteristics Jawa/Java Coffee

The characteristics of Javanese coffee are almost the same as Arabica coffee, namely having a smaller bean size than Robusta coffee, low caffeine content, and delicious taste and aroma. Javanese coffee has a characteristic thin spice aroma with medium thickness and acidity and a balanced taste. With the wet grinding method, the taste of Javanese coffee is not as strong as coffee from Sulawesi and Sumatra. Even so, there are still many Javanese coffee enthusiasts because of the aroma of spices and herbs that are not all owned by Indonesian coffee.

5. Bali Kintamani Coffee

Besides being famous for its natural beauty, it turns out that Bali is also famous for its Kintamani coffee. Has a very unique taste compared to other types of coffee products. This Bali Kintamani coffee already has its own competitive advantage and has been in great demand by coffee enthusiasts from around the world.

This type of Balinese Kintamani coffee comes from an area with an altitude above 900 above sea level. What is interesting is that the agro-ecosystem of this type of Bali Kintamani coffee is very suitable for growing Arabica coffee with its agricultural system known to be homogeneous, especially in the Kintamani area. A characteristic feature of coffee plantations in Bali is that coffee trees are planted together with other trees (usually vegetables and oranges.). The tree is combined with other plants and is under a shade tree, then managed simultaneously and given organic fertilizer.

Balinese coffee uses a wet/washed process to remove the pulp from the beans, in contrast to most processes in Indonesia that use a dry process. The yield is also different because it produces green beans that are larger than arabica grown in other areas.

Characteristics Bali Kintamani Coffee

The unique taste of Bali Kintamani coffee is a fresh sour taste like citrus fruits without leaving an aftertaste in the mouth. The body is medium and the aroma produced is very strong and sweet. There is no spice taste like in most coffees in Indonesia. This coffee is perfect for those of you who don't like a bitter taste.

6. Flores Bajawa Coffee

Flores comes from the Portuguese language, namely "cabo de Flores" which means "flower cape". Flores is an island located in the administrative area of ​​East Nusa Tenggara Province, Indonesia. Flores is an area with a special climate, because of the influence of the combination of the tropical climate of Indonesia, and the subtropics of Australia, resulting in a unique environment. It is because of this influence that Flores coffee can have a unique and distinctive taste.

Flores coffee has the aroma of flowers, caramel, nuts with the added sensation of tobacco taste, making this coffee one of the unique coffees in Indonesia. The taste of Flores coffee is influenced because the coffee plant grows on volcanic soil on the Ngada plain, Flores, NTT. In addition, because there is a combination of 2 climates between the tropical climate of Indonesia, and the subtropical climate of Australia, coffee growth in the Flores area has different results from the others.

7. Papua Wamena Coffee

In Papua there are two coffee-producing areas, namely the Baliem Valley, in the middle of the Jayawijaya plateau surrounding the city of Wamena and the Kamu Valley in the Nabire area, on the east side of the plateau, which surrounds the city of Moanemani. Both Regions are located at an altitude between 1,400 to 2,000 meters above sea level, and these elevations are ideal conditions for Arabica coffee production.

Papuan coffee farmers use a unique process known as wet-hulling (also often referred to as semi-washed). Using this technique, the farmers peel the outer skin of the coffee cherries using a traditional peeler called a “luwak”. Farmers in Papua also use a semi washed process, after stripping, the coffee is fermented for 8 to 10 hours. Then it is cleaned of sap and the coffee beans are dried to have a water content of 12%, or peeled in a wet state and dried as green beans. Due to the slow exposure to modern technology, most of the coffee processing activities are carried out only by hand. Chemical fertilizers, pesticides and herbicides are not used for this coffee plant, and make Papuan coffee a rare and valuable coffee.