Indonesia
The characteristics of coffee are unique for all the country who produce coffee because of the different climate, soil, agriculture and processing of the beans in these countries. In Indonesia coffee is produced in Sumatra, Sulawesi, East Timor, Papua New Guinea and Java. Indonesia is the third largest country in the world to produce coffee. Coffee is playing a vital role in the growth of the country. Coffee was introduced in Indonesia by the Dutch Colonial. Initially the plantation was started in east java, Central Java, West Java and some parts of Sumatra and Sulawesi. In the initial stage the crops Arabica coffee was devastated by rust. Then Liberia coffee was imported and planted in the country.
Coffee is producing in the Sumatra since the 1700s. Wet processed is done in this region and sold as Estate coffees are rare. The coffee of Sumatra is roasted medium-dark to dark. The flavor of medium-dark is best with a nutty aroma. The dark coffee is rich in flavor, wonderful aroma with spicy undertones.
Today Robusta has replaced by Liberica in Indonesia. And it contributes in the export in the country about 88%. In the beginning of 20th century the coffee industry was controlled by Dutch. They developed the infrastructure of the East and Central Java in order to make the transportation of commodities like coffee as easy as possible. Mostly Robusta was planted in Central java and Arabica in Kayu Mas, Blewan, Jampit, and east Java. The mountainous area from Jember to the port Banyuwangi was planted in both Arabica and Robusta.
Sulawesi beans also called Celebes are alike to Sumatra beans. The beans are syrupy notes with low acidity. Some Sulawesi beans are held as green beans for a long time and it is marketed as aged Sulawesi. East Timor is a small island and the economy of it depends on the production of coffee. The coffee belong to this region is organic and mostly wet processed is carried out. This coffee has rich flavor with spicy notes and mild acidity give a fine taste.
The coffee of Papua New Guinea is different from that of other part of the country. This coffee is also known as wild coffee. It is processed by wet-method. The coffee of this region has fruity tones, lower acidity, and well-rounded body and mostly it is organically grown. The coffee of Java is blended to give mocha java and the beans have cleaner flavors. The beans of the coffee are lighter and more acidic as compared with those other parts of Indonesia.
