Indonesia

Region including the famous Lake Toba and Lintong. North Sumatra coffees often present complex herb and spice notes, earth tones, and full body with dried fruit sweetness. The high-plateau growing conditions contribute to unique flavor profiles.

Northern region of Sumatra also known as Gayo. Aceh coffees typically feature earthy tones, low acidity, heavy body, and notes of cedar, spice, and chocolate. The wet-hulling process (giling basah) contributes to these distinctive characteristics.

Island producer with both traditional and innovative processing. Bali coffees typically offer balanced profiles with chocolate and spice notes, medium body, and subtle acidity. The island includes both wet-hulled production and newer honey and natural processing.

Lesser-known island with growing specialty coffee production. Flores coffees often display chocolate sweetness, balanced body, mild earth tones, and subtle fruit notes. The volcanic island provides fertile soil for coffee cultivation.

Highland plateau within Aceh producing distinctive coffees. Gayo coffees feature complex herb and spice notes, earthy characteristics, full body, and warm chocolate tones. The region produces most of Sumatra's specialty coffee.

Historic coffee-growing island with colonial production history. Java coffees often display cleaner profiles than other Indonesian origins, with moderate acidity, medium body, and herbal notes with chocolate undertones. The government estates maintain traditional cultivation practices.

District near Lake Toba known for distinctive coffee profiles. Lintong coffees typically offer herbal characteristics, complex earthy notes, full body, and a clean finish. The district has a long history of quality coffee production.

Eastern Indonesian province with emerging specialty production. Papua coffees typically feature fruity characteristics, moderate acidity, full body, and rich chocolate notes. The remote highlands include untapped potential for specialty coffee.

Island formerly known as Celebes, with distinctive Toraja coffee. Sulawesi coffees feature rich body, earthy characteristics, low acidity, and notes of dark chocolate and tropical fruit. Traditional small-scale processing creates unique profiles.

Highland region of Sulawesi with unique production methods. Toraja coffees often present rustic sweetness, full body, earthy undertones, and notes of dark chocolate and cedar. The region's remote villages maintain distinctive processing traditions.