Many people say that Indonesian coffee is more sour in the west, where it originated, and has a stronger flavor in the east. As far as I know, the acidity of coffee depends on many factors, such as soil and technology.
Different processing techniques lead to different tastes and acidity, even for the same coffee bean from the same planting base. Washed or unwashed beans will give off different flavors. Washed nuts taste stronger, while unwashed nuts taste sweeter. The degree of baking will produce different flavors. The darker the baking color, the stronger the taste.
The following is my selection of Indonesian coffee with a single origin from west to east:
Gayo Gayo is an area in Aceh province, the westernmost part of Indonesia. Coffee with medium to high acidity. But this high acidity brings fruit flavor and sometimes smells like citrus and flowers. A very sweet aroma.
Stars, Lintong and Mantening. These are three different kinds of beans, but they taste almost the same. They grow in different parts of North Sumatra. Stellar has stronger acidity, Mandenin tastes smoother, but Mandenin's vanilla flavor is more fragrant. Lintong's sour taste is not so strong, a little coconut and vanilla earthy.
Klinzi. This coffee bean grows on the highest hillside in Sumatra. Although it is not very famous, the taste is very complicated. This fruit is sweet, but sour. Medium-high-bodied, it feels masculine and has a little tobacco flavor.
Nanbang This is Robusta, because it grows on the low-altitude land of Nabang at the southernmost tip of Sumatra Island. It tastes like nuts, a little chocolate, and a little citrus. This wine is very strong.
Sundae honey. As the name suggests, it grows in western Java. This is my victory. Everything is in balance. Medium-bodied, with the sweet aroma of floral and cinnamon, the taste is similar to caramel honey, very smooth.
Warnosobo. The cold highlands of central Java. Medium-bodied with caramel and tobacco flavor. Like the people here, Wonosobo coffee gives me a sense of peace.
Toraya Karosi and Toraya Mamasa. They grow in the western region not far from the central Sulawesi. Both tastes like nuts, but Calosi has a strong cinnamon flavor, and Mamasa is more like spices, almost like pepper. Full-bodied, smooth aftertaste. My favorite sleepless night.
Bali. It grows on the plateau of Shen Dao, and it tastes extraordinary and delicious. Somehow, it is sweeter than any bean (even Sunda), with a stronger citrus aroma and nut flavor, and a strong fruit aroma.
Yellow Xiaohua Mall. This coffee grows in the highlands of loris Island. The uniqueness of yellow caturra is that it is different from other coffee fruits, and the ripe fruit is yellow, not red. Rich vanilla flavor with citrus and tropical floral notes.
The way out of Wamena Papua. This coffee grows in the hidden highlands of Papua. Because chemical pesticides are expensive, they are all organic coffee. Full-bodied, rich in taste, with caramel, spices and flowers. Although its body is very bold, its aftertaste is light and smooth.
In the past three years, coffee culture has risen in Indonesia, and coffee connoisseurs have continuously discovered more and more Indonesian coffee varieties. Different plantations in neighboring areas sometimes have different tastes. This makes Indonesian coffee so rich and varied.