Introducing Indonesia Coffee & Tea
largest producer of Coffee & Tea
Indonesia was the fourth-largest producer of coffee in the world in 2014. Indonesia produced an estimated 660,000 metric tons of coffee in 2017. Of this total, it is estimated that 154,800 tons were slated for domestic consumption in the 2013/2014 financial year. Of the exports, 25% are arabica beans; the balance is robusta. In general, Indonesia's arabica coffee varieties have low acidity and strong bodies, which make them ideal for blending with higher-acidity coffees from Central America and East Africa.
Who does not know tea? Tea drinks are the most popular and most consumed refreshing drinks in the world, after water. Tea is produced from young shoots of the tea plant (Camelia sinensis). Tea leaf products can be different from one another because it passes through a variety of different ways or processing methods, so that when dry tea leaves are so brewed with hot water, it will cause different special fragrances and flavors.
Tea is one of the many agricultural crops grown in Indonesia. Besides being sent abroad, their products are also distributed domestically.
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This coffee from Aceh has a thinner texture or not too thick with balanced acidity. Suitable for you who are not fond of sour coffee.
The people of Aceh have a unique traditional method of presentation. Not brewed, but coffee and water boiled in a pan until boiling, then poured into a glass filled with milk and sugar.
Kintamani Coffee is one of the most popular coffees in Japan, Europe and several Arab countries. The main export destination for Kintamani coffee is in these three countries. The taste is unique because of the dominance of fresh citrus acid and the fragrance of flowers, with a mild acidity and thickness.
Some countries that are the main destinations for Toraja coffee exports are Japan and America, because of their unique characteristics, in accordance with the habit of drinking coffee there. Toraja coffee usually does not leave a bitter after taste which for some people feels disturbing.
The bitter sensation caused by the coffee ore is only in the beginning and disappears in one shot. Toraja coffee and the majority of other coffees that grow in Sulawesi tend to have an earthy taste, such as the taste of soil or forests with low acid content.
A container of Java Ijen Raung coffee typical of Bondowoso was first exported in 2011, but its popularity abroad has skyrocketed. Until 2016, Indonesia succeeded in exporting 43 containers or equivalent to 858.91 tons of coffee.
Ijen Raung Java coffee has a unique characteristic that is a slightly spicy taste with the aroma of forest flowers. Its acid level is moderate, but it tends to be tamarind rather than citrus.
LIBERIKA RANGSANG MERANTI, RIAU
Based on the website disperin.riau.go.id, Liberika coffee from the Meranti Islands has won the certification of the Geographical Indicator (IG), and was declared as one of the best agricultural products by the Directorate General of National Intellectual Property. This coffee is very popular in Malaysia and Singapore as the two biggest export destination countries.
The thickness is quite thick, but the acidity level is low. Unlike most coffee in Indonesia, Arabica coffee from the Bajawa region, Flores, East Nusa Tenggara, has a dominant taste of chocolate and vanilla with a slightly nutty after taste. America is the destination country for most Flores Bajawa coffee commodity exports.
The aroma is quite unique, namely the aroma of tobacco with a bitter and dominating taste. But that's what makes the typical coffee Temanggung, Central Java, is very authentic and popular. Even the export market has reached European countries, the Middle East, to Latin America.
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Black tea has the characteristic black because through the longest oxidation process. The fragrant aroma can last up to several years which makes it produced more than other types.
Black tea contains caffeine which is quite high so that it can be used as an alternative to coffee. Even so, it is advisable not to consume this drink too often so that the body does not absorb excessive caffeine because it can interfere with health.
Oolong tea is produced from tea leaves which are processed by semi-oxidation. So, the process of storing leaves does not take too long because it will soon go through a heating process.
The end result of the processing process makes the leaves blackish green. When drinking boiled water is drunk, it will initially taste bitter. But, over time will leave the sweet taste.
Green tea has a unique withering process because it uses hot steam. This will make steeping water bright green. While for other types of tea will be roasted in a direct heating machine.
In addition, this type is processed without going through an oxidation process. Thus, the leaves after the rolling process will be dried immediately to reduce the water content without having to be stored in a closed room.
Just like green tea, White tea type also does not undergo an oxidation process. The difference is that the leaves used to produce white tea come from the very young and unripe shoots of the leaves of the Camilla sinensis plant covered in white hair. As for green tea, the leaves are picked two or three stories below the shoots.
In addition, the process of withering and drying this type is done naturally with the help of wind and sunlight. The processing process makes it has a high polyphenol content. Therefore, this type of tea is the best type in the world.
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