Product Description

The uniqueness of Indonesian coffee lies in its geographical and climatic conditions which are ideal for coffee cultivation, producing coffee beans with a rich taste and aroma. Coffee from Indonesia is often characterized by a thick body, balanced acidity, and distinctive aromas such as chocolate, spices, and tropical fruit. Main Types of Coffee in Indonesia Arabica coffee (Coffea arabica) → Has high acidity, complex taste and rich aroma Robusta Coffee (Coffea canephora) → More bitter taste, higher caffeine content, and stronger body Liberica Coffee (Coffea liberica) → Unique taste with floral and fruity aroma Kopi Luwak → Premium coffee that is naturally fermented in the digestion of civet civets.

Specifications for Coffee from Indonesia

We have Inventory : 10 Tons

Need further confirmation regarding availability

Product Photos

Chemical and Nutrient Content of Coffee (per 100g) :

• Caffeine: Arabica (1.2%–1.5%), Robusta (2%–2.7%)

• High antioxidant → Prevents free radicals

• Calories: 2–5 kcal per cup of coffee without sugar

• Carbohydrates: 0 g

• Protein: 0.3 g

• Fat: 0.1 g

The Advantages of Indonesian Coffee:

• Various flavors and distinctive aromas

• Thick body with balanced acidity

• Rich in antioxidants and caffeine to increase energy

• Suitable for various brewing methods (brew, espresso, french press, V60)

• The Indonesian wet grinding method provides a unique flavor character

Available Coffee Product Forms:

• Whole coffee beans

• Ground coffee (fine, medium, coarse)

• Instant coffee

• Capsule coffee (for espresso machines)

• Kopi Luwak (premium, exclusive, and expensive on the world market)

Indonesian coffee has a high reputation in the global market and is widely exported to various countries. The diversity of flavors and aromas makes it the top choice for coffee lovers around the world.

Physical characteristics :

Raw seed color: Bluish green (Arabica), brownish green (Robusta) Bean size: Arabica (larger), Robusta (smaller and rounder) Texture: Hard and dense.

Processing method: Dry Process (Natural) → Produces a sweet taste and thick body Wet Process (Washed) → Brighter acidity, cleaner taste Semi-Washed (Giling Wet, typical of Indonesia) → Thick body, complex taste and spice aroma