Coffee production in Indonesia is centred around five regions ranging from 1100m up to 1800m. The primary varieties cultivated are Typica and Hybrido de Timor.
Taste & Quality
The coffee from Indonesia tends to be characteristically earthy, heavy bodied with very low acidity.
Traceability
Indonesian coffee tends to be traceable only down to the washing station that processes coffee for the large number of smallholders that supply it.
