Indonesia
Earth, spice, and dark chocolate. Wet-hulled process gives Sumatra its signature body.
Indonesia — particularly Sumatra, Java, and Sulawesi — produces some of the world's most distinctive coffee, almost all of it processed by a method called giling basah (wet-hulling) that strips the parchment from the bean while it's still wet.
The signature Indonesian profile is earthy, full-bodied, and low-acid: cedar, dark chocolate, tobacco, and savory spice. These coffees sit heavy on the palate. If bold and earthy is your thing, this is your region.
The wet-hulled process is responsible for the unique bluish-green color of Sumatran beans and the muddy, complex flavors. Specialty Indonesians can be stunning — but the flavor is acquired.
6 coffees in the catalog →