Indonesia natural Robusta Flores AP, Grade 3
|Unit of Measure
|bags of 60kg
|Grade 3, AP
The first attempt to grow coffee on the Indonesian archipelago can be traced back to 1696 when the Governor of Jakarta (then Batavia) was gifted coffee seedlings by the Dutch Governor of Malabar in India. Despite being a failed attempt (the seedlings were lost in a flood), this gift was the start of the long history of coffee production in Indonesia, which is now more than 300 years old.
Today, Indonesia is one of the largest coffee producers in the world, with the majority of its production being Robusta. Coffee is produced in different islands, such as Sumatra, Java, Sulawesi, and Flores. This coffee comes from this last island, Flores, which is part of the Lesser Sunda Islands, located in the Eastern half of Indonesia. From the west to the east, Flores extends over a length of 360 km, it is 60 km wide at its widest point and covers an area of 14,300 km². The strung-out structure and the mountainous terrain shape the island's unique character, which is also home to different ethnical groups with their own traditions and languages.
When it comes to its terrain, Flores is quite rugged and is characterized by the presence of mountains and volcanoes, which has a positive effect on its soils. Even though the region is still viewed as a relatively new coffee grower, its reputation is slowly developing. Among the varieties that can be found here are Ateng and Typica, as well as Robusta.
Around 17,000 islands make up the Republic of Indonesia. They stretch over more than 5,000 kilometers along the equator. Naturally, landscapes and cultures vary from region to region. There are Indian, Arabic, Chinese and European influences to Indonesia's identity and a broad spread of religious beliefs. Nevertheless, Indonesia is often held as an example of peaceful co-existence and tolerance despite divergent lifestyles. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.
Coffee cultivation in Indonesia holds a 300-year-old history. Today, Indonesia is said to be one of the top five coffee-exporting countries in the world. Out of the roughly 17,000 islands, only about a handful emerged as major Indonesian coffee-producing regions. Among the better-known ones are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". "Giling basah" literally means "wet grinding" and hints at the major difference to the (fully) washed process.
After mechanically de-pulping the cherries, the beans are dried for a day. Next, the mucilage is washed off, leaving the parchment to dry. Here comes the essential difference: the parchment is only dried to 30-35% moisture content and immediately hulled in this "semi-dry" status. Usually, the parchment remains onto the beans until shortly before shipping. Now the hulled beans are set out to dry until they reach their desired moisture level of 11-12%.
As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. However, due to the scattered smallholder structure and their autonomous processing, sourcing a homogenous coffee can sometimes result in a true challenge.
|Sumatra, Java, Sulawesi, Flores, Bali
|900 – 1,800 masl.
|Typica (and derivatives), Tim Tim, Ateng, Onan, Ganjang, S795, Ateng
|Sep – Dec (Sumatra), Jul – Sep (Java), May – Nov (Sulawesi), May – Sep (Flores), May – Oct (Bali)
|Smallholders and plantations
|AVERAGE FARM SIZE
|0.5 – 5.5 ha
|YEARLY PRODUCTION (IN 60KG BAGS)