ISC specializes in the trading and exporting of a variety of green coffee — specialty, organic, certified, sustainable and fair trade. From our own chain in Sumatra to partner producers across Java, Bali, Sulawesi and Flores, every lot converges on our Medan warehouse — sorted, graded and cupped by us before it ships.
At Indonesia Specialty Coffee, we utilize an array of Arabica, Robusta, Liberica and Excelsa beans to provide superior wholesale green coffee products. We manage all of our own milling, processing, warehousing, exporting and trading facilities to ensure the highest quality coffee for our customers.
Sumatra is our home — the Gayo highlands, Mandheling and Lintong run through our own chain. For origins beyond the island, we work in long-term partnership with producers in Java, Bali, Sulawesi and Flores. Wherever a lot is grown, it still travels to our Medan warehouse for sorting, grading and cupping — one quality gate for the whole archipelago, before any green coffee bean ships.
Our own estates and mills cover Sumatra. For the rest of Indonesia's great origins we partner with trusted producers in each region — and every partner lot still ships to our Medan warehouse for sorting, grading and cupping before export.
From our plantations and wet mill in the Gayo Highlands to warehouses in Bener Meriah and Medan: Aceh Gayo, Mandheling, Lintong, Peaberry, Sidikalang and Lampung Robusta.
The island where Indonesian coffee began. Through our Java partners we supply Java Preanger, Java Ijen, and experimental Natural and Wine lots.
From the Kintamani highlands, grown under the traditional subak abian system: Bali Kintamani Arabica, plus Natural and Wine process lots.
High-grown Arabica from the Toraja highlands — full-bodied cups with dark chocolate and spice: Sulawesi Toraja and Sulawesi Kalosi.
Volcanic soil and highland mists in Nusa Tenggara give Flores coffee its sweet, chocolatey profile — an origin steadily winning specialty attention.
In the specialty coffee supply chain, quality is not one checkpoint — it is every checkpoint. These are the ten stages every ISC lot passes through before it ships.
Quality control begins even before the trees are planted. We check the quality of the seeds themselves to ensure they will produce healthy, high-yielding, high-quality coffee trees.
The growth of the coffee trees is carefully controlled — proper nutrition and care, shade management, and constant monitoring for pests and diseases across the plantation.
As the trees mature, the coffee cherries begin to form. We monitor cherry development closely throughout the season so only high-quality fruit reaches harvest.
Cherries are harvested by hand, pass after pass across the same trees — allowing careful selection of only the ripe, red, high-quality cherries.
Each lot follows its own method: Semi-Washed (giling basah), Full-Washed, Natural, Honey or Wine — chosen to match the flavour profile of each origin and lot.
Two hulling paths: semi-washed lots are wet-hulled while still moist; all other methods are dried fully before conventional dry hulling.
Transportation and storage are carefully managed — jute bags, clean dry warehouses — and every lot, whether from our own mills in Aceh or partner farms in Java, Bali, Sulawesi and Flores, converges on our Medan warehouse.
In Medan, green beans from every origin are sorted, checked and graded by size, shape and defect count — one standard for the whole archipelago. Only Grade 1 lots (6–8 defects per 300 g) reach specialty buyers.
In our Medan roastery, each origin is roasted to order — profiles developed to bring out the unique flavors and characteristics of each bean.
Small samples of every lot are brewed and tasted to assess flavor, acidity, body and aroma — the final sensory gate before any coffee is approved for export.
We run five processing methods — Semi-Washed, Full-Washed, Natural, Honey and Wine — but wet hulling is the one Sumatra is famous for. Captured step by step at our own facilities: beans are hulled while still holding 30–35% moisture, giving the cup its famously heavy body, gentle acidity and deep earthy character.
Freshly picked ripe cherries are run through the pulper the same day, stripping the skin and fruit from the parchment-covered beans.
Pulped beans rest ±12 hours in fermentation tanks, loosening the sticky mucilage layer and beginning the flavour development.
The fermented beans are rinsed in fresh highland water — but only partially: residual mucilage stays on, feeding the fruit sugars that give wet-hulled coffee its heavy body.
Beans are sun-dried only until they reach 30–35% moisture — still soft and swollen. This is the moment that defines giling basah.
The huller machine strips the parchment while the beans are still moist, exposing the signature jade-green Sumatran bean.
Naked green beans finish drying in the open air down to stable export moisture — then rest, sorted and graded, before bagging.
Read also: Indonesia's Wet-Hulled Coffee Process · Semi-Washed vs Full-Washed · 5 Types of Coffee Processing in Indonesia
Quality control runs through the entire chain — from seed selection to a final cupping table in Medan. Three gates matter most:
Indonesian green beans are graded by defect count — the fewer the defects per 300 g sample, the higher the grade. ISC supplies Grade 1 through Grade 4, with specialty lots always at Grade 1.
Full guide: Indonesia Green Coffee Beans Grading
| Grade | Max Defects |
|---|---|
| Grade 1 — highest quality | 6–8 |
| Grade 2 | 25 |
| Grade 3 | 45 |
| Grade 4 | 80 |
Plantation, wet mill, drying fields, warehouses, roastery and export dock — all under ISC management, with partner-region lots joining the chain at our Medan warehouse. A look inside our operations, from the Gayo Highlands to the Port of Belawan.
Shade-grown Arabica at 1,200–1,500 masl in Central Aceh — the source of our Gayo, Abyssinia and Long Berry lots.
Ripe cherries picked by hand, pass after pass — the selective harvesting that keeps defect counts low from the very first step.
Same-day pulping of freshly delivered cherries at our processing facility, feeding the fermentation and washing tanks.
Open-air sun drying on raised fields — beans turned by hand until they reach stable export moisture.
Highland warehousing at origin — clean, dry storage in jute bags before the journey down to Medan.
Machine sorting followed by hand sorting and grading in Medan — where every 300 g sample earns its grade.
Roast profiles developed per origin and roasted to order — whole bean or ground, retail or private label.
Every lot is cupped and scored — flavor, acidity, body, aroma — the final quality gate before approval for export.
Export documentation, certificates of origin and container stuffing — managed in-house for worldwide shipping.
Catalogues, pricing, contracts and partnership programs — ready for wholesale and B2B buyers worldwide.
The full ISC range — green beans, roasted coffee, specialty micro-lots and equipment — in one download.
Download CatalogueOur company profile at a glance — who we are, what we grow, and how we work with buyers worldwide.
Download FlyerCurrent wholesale pricing for every green and roasted lot — updated as harvests and markets move.
Check Price ListShipping terms, minimum orders, samples, payment and certification — the questions buyers ask most.
Explore FAQ PageReview our standard supply contract before you commit — transparent terms, no surprises.
Review Draft ContractRepresent Indonesia Specialty Coffee in your market — exclusive territories and origin support.
Apply as DistributorBecause we manage the whole chain — plantation, mill, warehouse, roastery and export — you buy closer to the source, with quality controlled at every step. Email us at info@specialtycoffee.id or WhatsApp +62 811 6380 606.
