Raw bean Indonesia Java Robusta in Robusta, Java, Indonesia

Indonesia Java robusta green bean

In the early 1970s Java cut down most of the Arabica trees introduced by the Dutch in favour of Robusta beans, and since then Java coffee has become greasy, bland and has a strong wheat-tea smell. Of the few remaining Arabica estates, Djampit is the most famous, and these beans are similar to other Indonesian beans, but more sour and less textured.

Indonesian coffee has a strong, mellow, slightly syrupy taste and excellent acidity, which is reflected in the excellent quality of the coffee by its two main export markets, Germany and Japan. What appeals to consumers is the exceptional quality of its Arabica beans. You can add milk or cream to high-quality Indonesian coffee without worrying about affecting its taste.