Indonesia Single Origin specialty coffee. Indonesian coffees are classified according to their region of origin: Sumatran coffees are earthy; Javanese coffees are nutty; Sulawesi coffees are fruity; Bali coffees are floral; Papua coffee has a nutty hint. In Indonesia, coffee is often enjoyed with traditional snacks such as cakes, cakes, or bread. The most popular coffee drinks are black coffee (kopi hitam) and iced coffee (kopi panas). Kopi hitam is made from dark roasted coffee, while kopi panas is made from medium roasted coffee. Indonesian coffee beans are known for their sweetness and fine taste.
The 320 members of the Koerintji Barokah Bersama Cooperative live and grow on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a series of 452 horseshoe-shaped volcanoes that is part of an almost constant dance of eruptions and plate movements. The historic eruptions of Mount Kerinci have ensured that the surrounding area is lush and green, with a deep amount of fertile volcanic soil.
Indonesia is known for its unique "Wet Hulled" (Giling Basah) process. After the batches are thoroughly washed, the coffee is hulled and then left to ferment overnight in buckets. Wash the next day and shake to remove mucilage. The coffee is first dried on the terraces. Subsequently, she is transferred to raised beds. The beds are placed in domes to protect the coffee from rain or strong sunlight. When dried, the coffee is sorted manually.
