Indonesian Coffee
About Our Indonesian Coffees
I know, we’ve only got one Indonesian coffee right now, but it’s a special one: Dark Chocolate Sumatra Mandheling.
If it wasn’t for Sumatra Mandheling, by the way, there might not even be such a thing as speciality coffee.
Erna Knutsen, and if you don’t know who she is, you really should do some Googling; an amazing lady with an amazing story and legacy, literally pioneered speciality coffee, thanks to a chance encounter with Sumatra Mandheling.
I am tasting more coffees from Indonesia, and when I find one that really stands out and is going to be consistently available, I’ll add it to the range.
Indonesian Coffee FAQS
Q: What does Indonesian coffee taste like?
A: Indonesian coffees, especially those from regions like Sumatra and Java, are known for their deep, earthy flavour, rich body, and low acidity. You’ll often find bold notes of dark chocolate, spice, and sometimes a gentle smokiness. Our Sumatra Mandheling, for example, has a wonderfully creamy texture and bold chocolate notes.
Q: What’s special about Sumatra Mandheling?
A: Sumatra Mandheling is a globally loved coffee known for its complex flavour and syrupy body. Grown in the Gayo Highlands and processed using the unique Giling Basah (wet-hulled) method, it delivers a bold, smooth, and rich cup. It’s perfect if you like dark chocolate, low acidity, and a bit of oomph in your cup.
Q: How should I brew Indonesian coffee?
A: I love Dark Chocolate Sumatra as espresso, but it’s also great via a cafetiere, moka pot, AeroPress, or filter machine. The bold flavours hold up really well in milk-based drinks, too. If you prefer a lighter, more delicate cup (like V60 or Chemex), just remember that this is a darker roast with a big personality. Great if that’s your thing!
Q: What’s the Giling Basah process?
A: This is a traditional Sumatran method of processing coffee that results in a rich, earthy flavour. It involves hulling the parchment off the beans while they’re still wet, which gives the coffee its distinctive flavour and heavy body. It’s one of the reasons why Sumatran coffees are so unique and why they taste nothing like Central or South American coffees.
Q: Are your Indonesian coffees organic or fair trade?
A: Yes! Our Sumatra Mandheling is both organic and fair trade certified, produced by the Permata Gayo cooperative. These certifications help ensure better sustainability, fair pricing, and ethical practices throughout the supply chain.
