Indonesia, Southeast Asia

Indonesia is the fourth-largest producer of coffee in the world. Indonesia’s arabica coffee varieties have low acidity and full bodies, which make them ideal for blending with higher-acidity coffees from Central America and East Africa.
Located on the west of volcanic Lake Toba, combined with high altitude and on the equatorial belt, Sidikalang in Northern Sumatra, produces one of the most remarkable coffees in the world. All cherries are from small holders around Wahana Estate, of which we have distributed the seeds. To achieve high quality of coffee, cherries are only picked when ripe. The cherries are then dried and pulped. This process ensures characteristics, such as fruitiness and sweetness, are infused into the beans during the fermentation process, hence the cup profile.

Wahana Natural

Elevation: 1,300 – 1,500 masl

Processing: Full Natural (Cherry Dried)

Varietal: Bourbon and Typica

Region: Sidikalang, North Sumatra, Indonesia

Producer: Wahana Estate

Characteristics : Sweet dry aroma w/ berry fruity notes, earthy, hint of cocoa, bright front acidity and tropical fruit.

Wahana Sidikalang

Elevation: 1,300 – 1,500 masl

Processing: Wet Hulled (“Giling Basah”)

Varietal: Rasuna and Bourbon

Region: Sidikalang, North Sumatra, Indonesia

Producer: Wahana Estate

Characteristics : Full bodied, complex, earthy, cocoa, spicy, hint of herbal
Cherries are picked during the peak of harvest, then washed and pulped. They are fermented with mucilage on, in a fermentation tank, then subsequently washed to become wet parchment. These parchments are dried to a moisture level of approximately 30%, which is then hulled (so called ‘Wet Hulled’) and dried to its final stage.

The coffees are then hand-picked and sorted for export.
Aceh is well known for producing some of the most remarkable Sumatran coffees available. Wet hulled “Giling Basah”is the traditional coffee processing method, unique to Sumatra.

Sumatra coffee parchments are hulled when they are still wet, resulting in the coffee being prone to bora bug insect bites. Once it’s collected in Aceh, the coffee is then transported to Medan, where the coffees sorted with a colour sorter, gravity table and hand sorted, before being bagged and ready to export.

Aceh Takengon Pegasing

Elevation: 1,400 – 1,500 masl

Processing: Wet Hulled (“Giling Basah’)

Varietal: Ateng, Caturra, Typica and Longberry

Region: Pegasing, Takengon, Central Aceh

Producer: Various smallholders

Characteristics: Full bodied, clean cup, chocolaty, low acidity, and sweet, juicy plum notes.

Sulawesi Toraja Washed

Elevation: 1,400 – 1,900 masl

Processing: Full Washed

Varietal: S795, Jember, Typica

Region: Mamasa & Tana Toraja

Producer: Various smallholders

Characteristics: Full bodied, low acidity, hint of earthy, dark chocolate, clean aftertaste
A majority of farmers only hold 1-2 ha of land that produce coffees, with most of the coffees processed in this region wet hulled, while a small amount is processed full washed.

Most farmers have a traditional hand de-pulper to pulp cherries, which is then soaked in a bucket overnight, with the mucilage on. Parchment is then washed the following morning with clean water. Parchment is dried until approximately 50%, to be then sold on to collectors at local markets, measured in tin by volume.
Cherries are picked early morning, then washed and pulped in the afternoon. The parchments are then soaked for about 48 hours before mucilage is washed. Next parchments are dried for approximately 10 days, until they are ready for dry-hulling. All parchments are hulled in our dry mills in Bandung region. The green beans are then dried to final ‘asalan’ (unsorted beans) which are then transported to Medan, Sumatra for sorting and bagging for export.

Java Washed

Elevation: 1,300 – 1,400 masl

Processing: Full Washed

Varietal: Jember, S795, Ateng, Sigararutang

Region: Pangalengan, West Java

Producer: Various smallholders

Characteristics: Nutty, malty, chocolate, bright, sweet

Java Jampit

Elevation: 1,200 – 1,600 masl

Processing: Full Washed

Varietal: Typica, USDA

Region: Ijen Plateau, East Java

Characteristics: Almond, Honey, Peach, Chocolate
The Jampit Estate is located in the eastern highlands of Java and is one of six largest coffee farms owned by the Indonesia Government. The coffee is a mixture of Java Typica and some Catimor derived cultivars. It is hand-picked by the local community.

The freshly picked cherry is washed and fermented in a spotlessly clean wet mill, before being sun-dried and stored for conditioning. After dry milling, the beans are hand sorted to remove broken beans and defects. Such activity results in an incredibly consistent and reliable coffee, with great characters.
Unlike other origins, Sumatra coffee parchments are hulled (removing skin) when they are still wet, resulting in the coffee being prone to bora bug insect bites. A well-known process, Wet Hulled, is very unique to this region. Coffee cherries are washed to get what they call ‘Gabah’ (wet parchment) and exposed to the sun for drying (wet hulled parchment). It gives a unique blue-green colour to the beans. Although this process creates unique characteristics in Sumatra coffee, it is also the main reason why it’s hard to source great, clean Sumatra coffee.

Sumatra Mandheling Celala

Elevation: 1,400 – 1,500 masl

Processing: Wet Hulled (“Giling Basah’)

Varietal: Ateng Super, Caturra, Typica

Region: Pondok Baru-Celala , Central Aceh

Producers: Various smallholders

Characteristics: Medium Acidity, Strong Body, Cocoa, Tobacco, Earthy, sweet, smooth, and balanced

Semendo Mogra

Elevation: 1,600-1,650 masl

Processing: Anaerobic Natural

Varietal: Kartika, Andongsari & Sigararutang

Region: Kabupaten Muara Enim, Semendo Highlands of South Sumatra

Producer: Bpk Raymond Ali of Curators Coffee Company
This coffee is processed by placing burgundy coloured cherries into a hermetically sealed bag, placed to a set of controlled parameters in situ, for 166 hours. This part of the process enhances the amount of Microbes to pass an amazing amount of flavour into the seed, in a controlled environment.

After which, this coffee is spread out on raised coffee beds to dry slowly, subjected to intermediate flipping within few hours during drying to ensure an even drying. This process increases the funky notes and depth of the fruit qualities in the coffee seed.
These double extended natural fermentation was inspired by the thick religious Muslim beliefs in which, no alcohols are to be consume or sold in the land of Aceh. While Felicia lot 1 & lot 2 shows the similarities in ‘alcohols’ charateristcs and depth fermentation sweetness, showing ripe juicy mangoes and jackfruit sweetness with ruby grapefruit aromatics.

Aceh Felicia Telege Gayo Lot 1

Elevation: 1,500 masl

Processing: Double Extended Natural – fermentation up to 20days max

Varietal: Lini S & Sigararutang

Region: Villa Hill of Telege, Takengon Central Aceh, N Sumatra

Producer: Bapak Zainal Man

Characteristics: Ruby Grapefruit acidity, ripe mangoes & pineapple, jackfruit sweetness and honey mouthfeel

Semendo Supernatural

Elevation: 1,600 – 1,650 masl

Processing: ‘Supernatural’ – Natural Process

Varietal: Kartika, Andongsari & Sigararutang

Region: Kabupaten Muara Enim, Semendo Highlands of South Sumatra

Producer: Bpk Raymond Ali of Curators Coffee Company
The first proper harvest of this region came in 2019 where it was introduced to the coffee professionals in Indonesia and lauded for its floral notes in its coffee. Encouraged by the interest in this region, Raymond Ali then sought out new ways to enhance the enzymatic and floral notes of this terroir.

The Supernatural Lot is a particularly special lot that emphasised on a clean Enzymatic front with high quality aromatics, an intense and complex fruit flavour and a clean finish.

This process increases the complexity and depth of the fruit qualities in the coffee seed.
Andre Hamboer’s team keeps on exploring the coffee journey, process of changing the paradigm and judgement in the field of coffee. They are partnering with local farmers in Manggarai Region, Flores Island, Indonesia and providing them the processing infrastructure for the farmers to reduce cost. They also want to change the perspective of farmers that coffee is complex product that does not taste bitter at all, because it’s a fruit.

Flores Tuang Anaerobic Natural

Elevation: 1,300 masl

Processing: Anaerobic Natural

Varietal: Kartika II

Region: Flores Manggarai

Producer: Andre Hamboer

Characteristics: sweet refreshing rose tea, layered with passionfruit and green apple notes, and cherry blossom aroma

Flores Tuang Red Honey

Elevation: 1,400 masl

Processing: Anaerobic Red Honey

Varietal: Kartika II

Region: Flores Manggarai

Producer: Andre Hamboer

Characteristics: sense of floral and nectarine with honey sweetness and lemon tea like
The varietal Kartika stands for Kopi Arabika Tipe Katai (which translates as Catuai arabica coffee). A localised version of the Catuai variety. Kartika was first grown in Indonesia in of a mass variety test conducted by the Portuguese Centro de Investigacao das Ferrugens do Cafeirro in 1987. It was initially very popular because of its high-quality flavour profile.
Bumi means ‘earth’ in Indonesian. It is our take on a classic Indonesian profile. The coffees under Bumi taste profile have the same chocolatey, nice brown spices and sweetness that people like about Indonesian coffee but elevated with extra vibrancy and clean taste.

Bali Bumi Kintamani

Elevation: 1,400 – 1,500 masl

Processing: Fully Washed

Varietal: Kartika

Region: Kintamani, Bali

Producer: Karana Global

Characteristics: taste of coconut sugar and sugar plum with aroma of red tea

Java Gunung Welirang

Elevation: 1,300 – 1,500 masl

Processing: Full Washed

Varietal: Andong Sari, S795

Region: Bondowoso, East Java

Producer: Small holder farmers

Characteristics: Clean, Med Acidity, Med Body, Nut Citrus Olive Sweetened

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