Indonesian Coffee

About

Indonesia, the largest and most populous country in Southeast Asia, consists of 17.504 islands extending along the equator between the Pacific and Indian Ocean. Sumatra, Java, Sulawesi, Kalimantan (two third of Borneo) and Irian Jaya (western New Guinea) make up 90 per cent of the land area. Most of Indonesia is mountainous and covered with rain forest or mangrove swamps, and there are over 300 volcanoes, some still active. Two third of the population lives in the lowland areas of Java and Mandura.

In general the climate is a tropical monsoon one. Indonesia is rich in energy resources, minerals, forests and fertile soil. It is among the world’s top producers of rice, palm oil, tea, coffee, rubber and tobacco. It is the world’s leading exporter of natural gas and a major exporter of oil and timber. In recent years manufacturing output has risen. A range of goods are produced including textiles, clothing, cement, fertilizers and vehicles. Tourism is having a significant increasing every year.

Both Arabica & Robusta

First introduced by Dutch colonisers who planted African Arabica trees in 1696, coffee is one of the oldest, commercially cultivated Indonesian crops. Rust disease ran rampant and almost annihilated the coffee trees about a century ago. Now, most of that acreage has been replaced by disease-resistant Robusta. Indonesian Robusta is slightly spicy or with a smokey aftertaste. As for Arabica, Indonesia faced severe competition from southeast Asian suppliers, providing better qualities, and had to come up with another game plan – namely borrowing from its past to improve its future. The government began reviving Arabica cultivations on estates originally established by colonisers in Java. The Arabica grown on the former Dutch estates is a bean of another colour in contrast to the still predominant Robusta crop and “old” seems to be the operative word in describing or naming it. “Old Government”, “Old Brown”, “Old Java” designate Arabica warehoused for two years or more. Once matured, the bean turns a light brown, loses some of its acidity and gains body and sweetness. Of the three, the last was considered a gourmet-level brew until just after World War II. Although it has been resurrected, it is still sometimes hard to find.

Originally, coffee was grown on plantations which were mainly in Java, a recognised name well known for its quality. Since then, the tremendous growth in the economy and in the population of Java has forced coffee to move to a large extent to Sumatra and other islands. At the same time, the majority of the coffee has been switched to become small holder crop, which now account for more than 90 percent of the total production.

In East Java there are still many large plantations which concentrate on producing both Arabica and Robusta using the wet process. In Sulawesi, the highest quality of Arabica is grown in the Central Highlands of Toraja. In North Sumatra the highlands also produce very fine Arabica, and again it is handled largely by smallholders. 

The proportion of Robusta continues at slightly over 90 percent of the total. New developments however are concentrated on Arabica. Indonesia’s target is to increase its production to 30% of the total output. The authorities intend to maintain Robusta production at present levels all while encouraging smallholders and plantations to develop areas suitable for growing top quality Arabicas. Already Toroja and the well known Mandheling and Lintong coffee have established a good reputation and obtain premium prices. Yields in the traditional areas are still low on a per hectare basis, but perhaps it is for this reason that coffee retains such a distinctive characteristic and quality. Much of the crop here is naturally organic

Indonesia’s natural quality of soil, climate and environment are among the best in the world. In addition, with its heritage of being among the first producing countries to export commercial quantities of coffee to Europe more than 200 years ago, Indonesia clearly has a tradition and knowledge of coffee.

Gourmet coffees are produced from plantations located in the East Java highlands, Mandheling from North Sumatra, Toraja Kalosi coffee from South Sulawesi and Gayo Mountain coffee from Aceh. Decade old rebellions however, have plagued the provinces of Aceh and Irian Jaya where highlands are found and thus prevented Indonesia from boosting its gourmet coffee output. According to the Association of Indonesian Coffee Exporters (AEKI), today only 10% of the total coffee output are pricy Arabica beans. The country has two interesting particularities regarding its Asian neighbors: First, it has internal and external demand for high quality beans. Second, the internal consumption situates around half of the country’s production. Indonesia has a population 4 times smaller than India but consumes the double of the Indian market. Indonesian market is getting more organized and more coffee related institutions are being created such as Indonesian Specialty Coffees Association.

Countless islands and volcanoes

Indonesia has listed 17.504 islands and many volcanoes on its territory. Many of them with volcanoesof witch the eruption ashes often increase the land fertility.

Nice to know

On a lighter note : the island of Sumatra is the orginal region of the Kopi Luwak coffee. Sumatra villagers wait for the civets to do the picking job for them. The civets eat the cherries and then the villagers collect the “cleaned” beans from their fecal droppings. Finally a separation work is done and the coffee is sold at high prices around the world.

Nice to know

Indonesia produces green coffee beans around 10 – 11,000,000 bags annually. As the country is laid wide longitude and across equator, we can see more diversity in the process and supply than any other origins.

Signature arabica of Indonesia is Mandheling, or Sumatera. There are choices such as Sulawesi, Java, Bali and Flores. Even robusta coffee, WIB/1 is very unique quality for its process and quality.

Local Consumption

Internal consumption in Indonesia has grown in line with the increase in national prosperity and population. Some decades ago the annual average was 1.5 million bags, whereas now it has grown close to 5.0 million bags. The authorities recognize that production must keep pace with export demands and internal consumption.

The tradional way of consuming coffee is to drink coffee called “kopi bubuk” which is the mixture of deep roasted corn, rice and soy beans with robusta variety. Grind it fine (as “bubuk” means powder in Indonesian language), pour boiled water and put sugar. After settling down enjoy the sweet black liquid. Nowadays along with this way, people in the city have become prefer to taste drip coffee using high quality arabica such as Mandheling or Sulawesi.

Nice to know

Coffee supply in Indonesia is getting to face the issue of younger generation tending to leave farmlands and move to urban settings. This is not only coffee fieldworkers but also hand pickers and warehouse workers.

Population in this country is now 260 million and keep expanding till 2050. These facts are an advantage for the consumption rather than for the production.