Many people say that Indonesian coffee is more acidic to the west, where it originated, and has a stronger flavor to the East. As far as I know, the acidity of coffee depends on many factors, such as soil, until the process.
Different processing techniques lead to different tastes and acidity, even the same coffee beans from the same planting base. Washed or unwashed beans will give off different flavors. Washed nuts taste stronger, while unwashed nuts taste sweeter. The degree of baking will produce different flavors. The darker the baking color, the stronger the taste.
The following is my selection of Indonesian coffee with a single origin from west to east:
Gayo。 Gayo is an area in Aceh province, the westernmost part of Indonesia. Coffee with medium to high acidity. But this high acidity brings fruit flavor and sometimes smells like citrus and flowers. A very sweet aroma.
Stellar, Lintong and Mantening. These are three different kinds of beans, but they taste almost the same. They grow in different parts of North Sumatra. The acidity of Stellar is stronger, the taste of Mandenin is smoother, but the vanilla flavor of Mandenin is more fragrant. Lintong's sour taste is not so strong, with a little earthy taste of coconut and vanilla.
Kerinci。 This kind of coffee bean grows on the highest hillside of Sumatra Island. Although it is not very famous, its taste is very complicated. The fruit is sweet but sour. Medium-to-high-bodied, it feels very masculine, with a little smell of tobacco.
Nanbang. This is Robusta, because it grows on the low-altitude land of Nampong at the southernmost tip of Sumatra. It tastes like nuts, a little chocolate, and a little citrus. The wine is very bold.
Sunda honey. As its name suggests, it grows in western Java. This is a winner for me. Everything is balanced. Medium-bodied, with sweet aroma of flowers and cinnamon, tastes like caramel honey and is very smooth.
Wonosobo。 The cold highlands of central Java. Medium-bodied, with caramel and tobacco flavor. Like people here, Wonosobo coffee brings me a sense of peace.
Toraja Kalosi and Toraja Mamasa. They grow in the western region not far from the central Sulawesi. Both taste like nuts, but Calosi has a strong cinnamon smell, and Mamasa is more like spices, almost like pepper. Full-bodied, with a smooth aftertaste. My favorite sleepless night.
Bali. Growing on the highland of Shendao, it tastes extraordinary and delicious. Somehow, it is sweeter than any bean (even Sunda), with a stronger citrus aroma and nutty taste, and a strong fruity aroma.
Flores yellow Caturra. This coffee grows in the highlands of Flores Island. Yellow caturra is unique in that it is different from other coffee cherries, and the ripe fruit is yellow, not red. Full-bodied, vanilla, with citrus and tropical floral notes.
The way to leave Wamena Papua. This kind of coffee grows in the secluded highland of Papua. Because chemical pesticides are expensive, it is all organic coffee. Full-bodied, rich in taste, with caramel, spices and floral flavors. Although its body is very bold, its aftertaste is light and smooth.
In the past three years, coffee culture has risen in Indonesia, and coffee connoisseurs have continuously discovered more and more varieties of Indonesian coffee. Different plantations in neighboring areas sometimes have different tastes. This makes Indonesian coffee so rich and varied.