Indonesian Green Coffee Beans

Indonesia’s volcanic soils, humid climate, and traditional wet-hulled processing create rich, earthy coffees with chocolate, spice, and herbal depth.

Sumatra (Mandheling, Lintong, Aceh), Java (Puncak Sirna, Old Brown Java), Sulawesi (Toraja), and Bali are renowned for full-bodied, low-acid profiles.

A traditional Indonesian method where beans are hulled while still damp, giving coffee its signature earthy, syrupy body and deep, rustic flavours.

Primarily Typica, Catimor, S795, and Ateng. These high-yielding Arabica cultivars thrive in volcanic soils, producing complex and spicy flavour notes.

Expect heavy body with chocolate, tobacco, spice, and woody notes. Honey and anaerobic processes can add fruit brightness and aromatic depth.

Medium to medium-dark roasts enhance sweetness and spice while maintaining structure. Lighter roasts bring out tropical fruit tones in modern lots.

Old Brown Java (OBJ) is coffee aged naturally for several years, mellowing acidity and adding smooth, smoky, earthy complexity — perfect for espresso blends.

Yes. They’re prized for adding depth, sweetness, and weight in blends, but distinctive enough to shine as single-origin or aged specialty coffees.

Keep them cool, dry, and sealed in airtight containers away from sunlight. Well-stored Indonesian greens remain fresh for 6–12 months.