Asía og kyrrahafið

While the country Papua New Guinea shares an island with Indonesia, its coffees are fairly different than other Indonesians. Most coffee here is washed, and thusly the coffees are brighter, lighter and cleaner than their Indonesian counterparts. Look for mild acidity and a round but clean body.

The origin of one of coffee's many nicknames, 'Java' actually refers to an island in the Indonesian archipelago. The coffee history here is rich, as Dutch colonists first brought coffee cultivation to Java in the late 17th century. Unlike other Indonesian coffee, most coffee here is processed via the washed method. This produces a cleaner cup, with slightly more acidity and sweeter flavors.

Coffees from Sulawesi are a bit more refined than their Sumatran counterparts. These coffees are a bit more herbacious, with notes of peppers and herbs and can be bit more savory, with a somewhat honeyed sweetness.

Sumatra is probably the most recognized producing region from Indonesia. Coffees from this island are intensely earthy, with notes of tobacco, spice and leather, the body is heavy and almost syrupy and the acidity is only faintly present. Fans of heavy mouthfeel and intense flavors will want to explore coffees from here.