Indonesia Mbohang (natural)

Indonesia’s coffee history stretches back more than 300 years, beginning with Dutch colonial plantings in the late 17th century. While Arabica is not native to Indonesia, the country’s diverse geography — volcanic soils, high altitudes, and humid tropical climate — has made it one of the world’s most distinctive coffee-producing regions. Today, Indonesia is best known for its unique processing methods, particularly wet-hulling (locally known as giling basah), which contributes to the deep, earthy and full-bodied profile Indonesian coffees are famous for.

Coffee remains deeply embedded in Indonesian rural life and continues to play a vital economic role. Around 90% of coffee production comes from smallholder farmers, many working plots of less than two hectares. Indonesia produces roughly 660 million pounds of green coffee annually, making it one of the largest producers globally. A significant portion is consumed domestically, reflecting a strong and growing coffee culture, while exports provide critical income for millions of farming families across regions such as Sumatra, Java, Sulawesi and Flores.