Spread across thousands of islands, Indonesia makes coffee unlike anywhere else, largely because of its signature wet-hulled processing (giling basah). Born of a wet climate, the method strips brightness and acidity from the cup and replaces them with a heavy, syrupy body and deep savoury flavour: cedar, tobacco, dark chocolate, forest floor. Sumatra is the icon, but Sulawesi, Java and Flores each add their own character to a rustic, polarising, instantly recognisable style.
Coffeesfrom Indonesia
3
Wet-hulling leaves the green bean a distinctive deep blue-green and is the main reason Sumatran coffee tastes so unmistakably earthy.
If you like Indonesia, try
🇾🇪 Yemen
Ancient, wild, winey — the cradle of cultivated coffee.
Shares 3 flavours
🇬🇹 Guatemala
Volcanic, layered, complex — chocolate, citrus and gentle spice.
Shares 2 flavours
🇨🇳 China
Yunnan's red-earth highlands — a young origin finding its voice.
Shares 2 flavours
🇰🇪 Kenya
Blackcurrant, structured acidity, and rigorous quality control.
Shares 1 flavour