EARTHY, BOLD, EXOTIC

Indonesia Coffee Beans

Indonesia coffee beans are famous for their deep, earthy flavors, syrupy body, and low acidity. Expect bold notes of chocolate, spice, and herbs in a smooth, exotic cup.

Indonesia Coffee: Depth and Character in Every Cup

Indonesia has built a global reputation for bold, distinctive coffee with flavors unlike any other origin. Spread across islands like Sumatra, Java, and Sulawesi, coffee cultivation thrives in volcanic soil, tropical forests, and high-altitude terrain. The result is beans with earthy richness, syrupy body, and low acidity that appeal to those who prefer darker, full-bodied brews. Indonesian coffee often carries flavors of chocolate, tobacco, spice, and herbs, creating cups layered with depth and complexity. At That’s Coffee, we fresh roast Indonesia coffee beans to highlight their exotic character and showcase why these island-grown coffees have become beloved worldwide.

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Why Our Customers Love Indonesia Coffee

Our customers love Indonesian coffee for its bold flavors and unique earthy character. With rich chocolate notes, herbal undertones, and smooth, low acidity, these beans stand apart from lighter, fruitier origins. As roasters, we appreciate their depth and versatility, making them ideal for espresso and dark roast lovers.
Bestselling Sumatra Coffee

What Makes Indonesian Coffee Unique?

Flavor Profile: Expect bold, earthy flavors with chocolate, tobacco, and spice. Sulawesi often leans nutty and smooth, while Sumatra beans deliver deep, herbal complexity and syrupy sweetness.

Processing Methods: Indonesia is famous for wet-hulling (giling basah), a method that gives beans their signature earthy, herbal flavor. Natural and washed processes are also used in smaller volumes.

Body & Acidity: Heavy body with very low acidity. Indonesian coffees are smooth, rich, and perfect for those who prefer full-bodied, mellow cups.

Aroma: Warm, earthy aromas with hints of cedar, dark chocolate, and spice. Sultry and exotic, they foreshadow the bold cup to come.

Indonesia Coffee Stats at a Glance

Global Rank: Indonesia is the #4 largest coffee producer worldwide.

Annual Production: Roughly 10–11 million 60-kg bags per year.

Key Growing Regions: Sumatra, Java, Sulawesi, Bali, and Flores.

Altitude Range: 1,000 – 1,800 meters (3,300 – 5,900 feet).

Harvest Season: May to September, depending on the island.

Coffee Culture and History in Jamaica

Coffee first came to Indonesia in the late 1600s when Dutch traders introduced Arabica plants to the island of Java. By the 18th century, “Java” became synonymous with coffee in Europe, cementing Indonesia’s place in coffee history.

Over time, cultivation spread across the archipelago, with Sumatra, Sulawesi, and Bali becoming renowned growing regions. Indonesian coffee is often shade-grown on smallholder farms, with unique processing methods like wet-hulling producing earthy, full-bodied beans unlike any other origin. Coffee also plays a cultural role at home, where strong brews like kopi tubruk (boiled coffee grounds with sugar) remain staples.

Today, Indonesia produces both Arabica and Robusta, but its specialty Arabicas — especially Sumatra Mandheling and Sulawesi Toraja — are highly prized for their depth and complexity. With bold flavors, heavy body, and smooth character, Indonesian coffee remains one of the world’s most distinctive offerings.

FAQs About Indonesia Coffee Beans

Indonesian coffee has a flavor profile unlike any other origin. From Sumatra to Java, here’s what people ask most about Indonesian coffee:

Sumatra is one of Indonesia’s most renowned coffee regions, known for Mandheling and Lintong beans. These coffees are full-bodied, low in acidity, and deliver earthy, herbal, and chocolate flavors that stand out in dark roasts.

Java coffee is smoother and more balanced, with mild chocolate notes and gentle acidity. In contrast, Sumatra beans are heavier, with bold earthy flavors and complex herbal tones.

Wet-hulling, called giling basah, is unique to Indonesia. Beans are hulled while still damp, which shortens drying time in the humid climate. This process creates the signature earthy, spicy flavors of Indonesian coffee.

Yes. Indonesia produces high-quality Arabica beans in regions like Sumatra, Sulawesi, and Bali, while also being a top global producer of Robusta, especially in lower-elevation areas. At That’s Coffee, we only roast and sell 100% Arabica coffee beans.

Their heavy body, low acidity, and bold chocolate-spice notes add depth and crema to espresso. Roasters often use Indonesian beans to anchor blends with richness and balance.

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