Indonesian coffee is celebrated for its full body and low acidity, however, the flavor nuances vary significantly across the different regions.
- Sumatran Coffee: Perhaps the most famous of Indonesian coffees, Sumatran varieties are known for their full body and smooth, earthy flavors. Notes of cedar and dark chocolate are common, but it also often has a distinctive herbal quality.
- Javanese Coffee: Java, the island that once lent its name to all coffee, produces beans that often exhibit a light to medium body with a balance of sweet and floral notes, including hints of cocoa and soft spices.
- Sulawesi Coffee: Sulawesi coffees, particularly those from the Toraja region, are praised for their bright acidity and multi-layered complexity. Flavors notes can range from ripe fruit and berries to dark chocolate or spices, which are balanced by a silky mouthfeel.
- Bali Coffee: Balinese coffee is known for being delicately balanced, with softly sweet profile of citrus and floral notes, often accompanied by a subtle underlying roasted chocolate tone.