Coffee comes from all parts of the world. The soil, climate, and processing methods all contribute to a region’s unique coffee taste.
Two large producers of coffee are Indonesia, the fourth-largest producer of coffee in the world, and India, the seventh-largest producer of coffee.
While both of these countries grow delicious coffee, they each offer their own distinct flavour. Keep reading to learn more about the differences between Indonesian coffee and Indian coffee.
Indonesia Coffee Region
Indonesia coffee beans come from three regions: Sulawesi, Sumatra, and Java. The Java region is known for its Arabica coffee beans with bright acidity and a fruity flavour profile.
However, despite its popularity, this is not the dominant production line. About 90% of Indonesian coffee comes from the Robusta coffee bean.
Indonesia coffee is processed using the semi-washed method, meaning the coffee bean is dried and then hulled to expose the green beans underneath. This processing method creates a coffee with lower acidity and more body than other types of coffee.
Most coffee beans from Indonesia tend to have a bold flavour with earthy tasting notes.
Coffee from the Sumatran region is the most popular because of its darker profile. In this region, Mandheling and Ankola are produced, two of the world's most famous and expensive coffees. These coffees usually have a smoky or toasted flavour, as well as a lot of complexity.
India Coffee Region
India coffee is produced under a mixed shade canopy to prevent soil erosion, enrich the soil, protect the soil from weather changes, and produce diverse flora.
Its diverse coffee regions make India well-suited to cultivate different types of coffee.
Regions with higher elevation are better for growing Arabica coffee, and regions with warmer climates are better for growing Robusta coffee. These are grown in different states of South India, such as in the hills of Karnataka, Tamil Nadu, and Kerala.
A popular premium coffee bean from India is the Monsoon Malabar coffee. Due to the high demand for this type of coffee, the “monsoon” process was introduced. During this period, the beans are spread and left for five days, then packed into monsoon wind bags once a week for seven weeks. This affects the bean’s colour and flavour and creates an unmatched smoothness that is desired worldwide.
Coffee beans in India typically have a low to moderate acidity and an exquisite full-bodied taste. Indian coffee beans contain spicy flavours with notes of cardamom, clove, pepper and nutmeg.
What Region Produces Specialty Coffee?
Along with regular coffee, Indonesia produces a variety of specialty coffee.
The most loved by experts are Luwak Coffee (Kopi Luwak), Toraja Coffee, Aceh Coffee, and Mandheling Coffee. Indonesian coffee results in aromas that can’t be found anywhere else in the world, and Indonesian coffee consumers admire its unique sweet and acidic tones.
On the other hand, India’s specialty coffee is growing at a rapid rate. Indian coffee was long regarded as a delicacy and as such, sold for a premium price in Europe, Japan, and the Middle East. Today, coffee production in India focuses on growing fine coffee for export and the domestic market.
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