Bali, Java, Gayo, and Mandheling Wine Green Coffee Beans

Wine green coffee beans are a distinctive Arabica selection known for their complex, wine-like character created through controlled fermentation. Grown in Indonesia’s highland regions, these beans offer an expressive profile that combines coffee richness with layered acidity and subtle sweetness. The result is a green coffee highly valued by roasters seeking unique and differentiated flavour potential.

This wine-style processing highlights natural sugars and aromatic compounds within the coffee cherry. Rather than imitating wine, the process develops fruity depth, floral tones, and gentle chocolate notes that become more pronounced after roasting. This method is increasingly popular among specialty roasters looking to create memorable, premium coffee offerings.

Characteristics and Flavour Profile

Wine green coffee beans are recognised for their vibrant aromatic presence and layered taste structure. When roasted, they often reveal floral aromas, fresh spicy notes, and hints of dark chocolate that create a refined and elegant cup. The flavour balance reflects careful fermentation rather than added ingredients or external flavouring.

In the cup, these beans typically display medium to high acidity paired with a smooth yet structured body. The acidity feels lively but controlled, while the body remains soft and rounded. This balance allows the wine-like notes to shine without overpowering the coffee’s natural character, making it suitable for both filter and espresso roasting styles.

Origin, Growing Conditions, and Availability

Wine green coffee beans originate from Indonesia, with production concentrated in high-altitude regions such as Aceh Gayo Highland and the Batak Highland. These areas provide ideal conditions, including elevations of 1200 to 1700 meters above sea level, fertile volcanic soil, and stable temperatures between 13 and 28°C throughout the growing cycle.

This wine-style processing method is available for Bali, Java, Gayo, and Mandheling green coffee beans, offering roasters flexibility across multiple origins. Each region contributes subtle differences in flavour expression while maintaining the signature wine-like profile, allowing buyers to select origins that best suit their market and roasting goals.

Processing Method and Production Scheme

The defining feature of wine green coffee beans is the fermentation-based processing method. Coffee cherries undergo extended fermentation using wet and dry hulling techniques, encouraging deeper flavour development. This controlled process enhances acidity, sweetness, and aromatic complexity while preserving bean integrity and consistency.

From flowering to berry maturation, the cultivation cycle takes approximately nine months, with yields ranging from 800 to 1500 kilograms per hectare. Harvesting is carried out through a combination of mechanical and hand-picking methods to ensure optimal ripeness. The result is a carefully processed green coffee suited for specialty and experimental roasting programs.