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Introduction to Indonesian Coffee

About Indonesian Coffee Arabica coffee grows best in mountainous regions near the equator, at between 3000 and 6000 feet of elevation, and thrives in volcanic soil – all making Indonesia one of the world’s most ideal places for growing coffee. We are based on Java, the most populous island in

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Social Impact

Social Impact   We strive to become an internationally competitive company with a holistic impact on the global coffee supply chain. We want to positively impact our customers, the farmers we work with, and the communities we find ourselves in.   Our goal is to reach coffee growers on remote

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The Indonesian Opportunity

The Ideal Land for Coffee Needs Cultivation Indonesia is well known as a specialty coffee origin, but the fact is that this renown comes from only a few well-developed coffee regions, out of dozens or even hundreds of regions with specialty coffee growing potential. Many farmers need mentoring and guidance

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Indonesian Coffee Terms and Groups

Indonesia, being far separated from many other growing regions and sharing no common language, can be a tangled thicket of idiosyncratic terms and customs in coffee as well as in much else.  Here’s a starter guide to get you oriented. Most Indonesian coffee comes from Sumatra with the Lampung area

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Growing Regions

Indonesia’s 17,000 islands include many unique growing regions especially suited for growing coffee, places whose names have become iconic in the specialty coffee world.  There are also many other areas suitable for growing coffee, whose coffee is not being exported, or who have not yet been growing it. Here are

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Arabica Coffee

There are two varieties of coffee trees commonly used around the world: Robusta and Arabica.   Arabica is the high quality variety that is most sought after and most difficult to grow. Robusta is so named because of its resistance to disease and can grow at lower altitudes. Its bitter beans

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The Wet Hulled Process

Wet hulling, or Giling Basah, is a type of coffee processing that is unique to Indonesia and most often used in Sulawesi and Sumatra. Despite sounding similar to wet processing, the most common type of coffee processing, wet hulling is actually very different. Wet hulling as a processing method has

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Natural-Processed Coffee

While Indonesia is famous for the Wet Hulled processing method, we also process some wonderful naturals which provide a greater range of flavor notes. Natural processing, also known as dry processing, is the method of leaving the fruit on the bean while it dries. A coffee cherry consists of skin,

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Aged Coffee Beans

Want to know more about the trend of barrel-aged coffee?  Why is “aged Sumatra” even a thing? Throughout history, aging anything seems to make it better—wine, cheese, and pickles, for example. Even coffee isn’t exempt from this trend. There are many different methods and origins of aged coffee, and a

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The Challenges of Organic Certification

Western consumers increasingly prefer to buy products certified as Organic and/or Fairtrade. This inclination stems from increasing concern about the conditions under which food and agricultural commodities are produced. Organic certifications serve as assurance that products are produced with minimal amounts of synthetic fertilizers, pesticides, fungicides and herbicides.  Ethical certifications

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Coffee’s Greatest Predator

The Coffee Berry Borer The coffee berry borer, Hypothenemus hampei, is the coffee farmer’s greatest enemy. This millimeters-long beetle, also known as CBB, lives in almost every coffee-growing country in the world. Armed with its ability to completely digest caffeine, the CBB wreaks havoc upon coffee crops. The beetles burrow

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Civet Cat Coffee

Civet cat coffee, known in its original language as Kopi Luwak, is the world’s most expensive coffee. This coffee is famous for its unique method of processing: passing through the digestion tract of the catlike civet. The civet cat eats ripe coffee cherries and, after it has digested the fruity

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Blog Posts

Experimenting with Anaerobic Fermentation

At the beginning of 2020, Mount Merbabu had become one of our signature origins for natural processing. For a catimor variety, this coffee has a relatively high sugar content at about twenty to twenty-two percent, and we love its nutty sweetness and the heavy body characteristic of many Indonesian coffees.

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Merbabu Developments

On the nearby Mt. Merbabu, our farmers are harvesting their coffee. One of our employees, Eko, is working alongside them and showing them better ways to pick and process their coffee. Harvesting They are using refractometers to measure the sugar content of cherries and pick the best ones. Processing Using

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Writing a New Story on Mt. Merbabu

Central Java is not an internationally known coffee origin right now, but the truth is that delicious coffee grows on several mountains here, including in a village on Mt. Merbabu only 30 minutes away from our office. We are finding that we have the special privilege to assist some of

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In our Backyard on Mt. Merbabu

  Located less than 15km uphill from our office here in Central Java, this area holds a special place in our hearts and we have been dedicated to investing in these small lot holders and their village ever since we met. More than coffee the relationships being built here have

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Sumbawa’s hidden potential

Sumbawa Sumbawa is located east of the more tourist-advertised provinces and the kind of place you go to when you want to get off the beaten path. We heard a rumor there was coffee there and we were on the next plane over. After arriving and getting motorbikes from a

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Bali: Not just for tourism

In addition to being an alluring travel destination, Bali also has alluring coffee. We visited Manikluyu Village co-op in the Kintamani highlands, which produces most of Bali’s coffee, to see what we could find.

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