Varies by island; Sumatra often September–December
Southeast Asia · ID
Indonesia
Full body · low acidity · earthy · long finish — Coffee arrived with the Dutch in the 17th century. Today Indonesia is among the world’s largest producers — known for full body, low acidity and a rich, lingering finish.
The origin
About Indonesia
Coffee arrived with the Dutch in the 17th century. Today Indonesia is among the world’s largest producers — known for full body, low acidity and a rich, lingering finish.
About 90% of Indonesian coffee is grown by smallholders across Sumatra, Sulawesi, Java and Timor. Shade-grown trees and wet-hulled (giling basah) processing give many lots their signature earthy depth — ideal for darker roasts and espresso blends.
All origins →
Growing Indonesia
Reference notes
Crop-level notes we use when roasting. Lot detail is confirmed bag by bag.
900–1,800 m depending on island and region
Typica, Catimor, Bourbon lineages, local landraces
Wet-hulled (Sumatra), washed and natural elsewhere
Sumatra (Mandheling, Lintong), Sulawesi (Toraja), Java, Flores, Timor
In the bag
Blends from Indonesia
Roasts that carry this origin in the cup.
Keep exploring
All origins
Other origins
BR
South America
Brazil
Mild sweetness · nutty · low acidity
Read about Brazil →
CO
South America
Colombia
Smooth · mild · medium–high acidity
Read about Colombia →
ET
East Africa
Ethiopia
Fruity · floral · sweet · light acidity
Read about Ethiopia →
GT
Central America
Guatemala
Spicy · rich · medium–full body
Read about Guatemala →
Taste the origin