Generally speaking, coffee from Indonesia has earthy, dark, and rich tastes. It’s the wet-hulling technique that gives Indonesian coffee its rich texture and earthy, rich flavor. Conventional harvesting methods are still in use for coffee bean Indonesia. In fact, the moniker “java juice” comes from the island of Java and small farmers grow 90% of the crop for the country. The country is among the globe’s top 10 coffee producers. Modern-day Indonesia makes an impressive amount of the world’s coffee. Miles of roads and train tracks were built to handle the transport of coffee crops across each island. In 1945, the plantations were brought under state control following Indonesia’s establishment as an independent nation.ĭuring the plantation growth stage, many forests were cut down to make room for the coffee bean. By the 1920s, coffee was one of Indonesia’s main sources of revenue. Soon coffee plantations existed throughout the country, with Portuguese cultivators joining the production ranks in Flores and East Timor. ![]() Java started exporting arabica coffee beans in the early 1700s.įollowing Java’s success, planting began in Sumatra, Bali, Timor, and Sulawesi. Their objective was to compete in the global coffee trade, which at the time was dominated by the Arabic region. ![]() A group of Dutch settlers was responsible for planting seeds. Coffee plants first arrived on Indonesian soil during the 17th century.
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