If you have ever bought “Sulawesi Kalossi,” you have bought Enrekang coffee, whether the bag said so or not. Sulawesi Enrekang coffee is Arabica from
Most Indonesian coffee grows on a volcano. This one does not. Papua Wamena coffee is arabica grown in the Baliem Valley, high in the Jayawijaya
Everything you think you know about Sumatran coffee, Solok politely ignores. Minang Solok coffee is arabica grown in Solok Regency, in the Minangkabau highlands of
The British planted coffee here before there was Indonesia. Bengkulu was Bencoolen, an East India Company outpost on Sumatra’s west coast, and coffee has been
Most Sumatra coffee tastes like Sumatra: heavy, earthy, low-acid, the taste of wet-hulling and humidity. Kerinci is the origin that argues with that. Kerinci coffee
Drive up from Medan toward Berastagi, and the coffee starts about where the vegetable fields stop. A lot of it is younger than you would
In 2025 a single 20-kilogram lot of washed Geisha from one farm in Panama sold at auction for $30,204 per kilogram. That is not a
Open a bag of Liberica next to a bag of Arabica, and you can tell them apart with your eyes closed. The beans are almost
Thermal shock coffee processing is a controlled fermentation technique that alternates hot and cold water baths on the coffee cherry to lock aromatic compounds into
Toraja Sapan built its reputation on one thing: heavy, earthy body. That reputation is only half the story, and the half that gets left out
Robusta Temanggung is robusta grown on the volcanic slopes between Mount Sindoro and Mount Sumbing in Central Java, usually at 800 to 1,200 meters, harvested
Enzymatic Kopi Luwak is civet coffee produced without a civet. Indonesian producer Rani Mayasari, working with Prof. Erliza Noor at IPB University in Bogor, ferments
