The Fantastic Origin of Espresso - Indonesian Coffee

Coffee arrived in your Dutch East Indies archipelago at the end of the 17th century. The coffee legend itself tends to spark intrigue (Caldi and his dancing goats!), but for Indonesian needs, espresso has arrived lower in a structured and less mythical trend in the VOC (Dutch East Indies) buying and selling galleons, by the way. Yemen, as well as the Dutch enclave of Malabar. These original coffee varieties eventually developed into Arabica, the direct descendants of six coffee trees that the Dutch managed to smuggle out of Yemen and plant in the Amsterdam botanical garden.

The trees were very well suited to the tropical conditions found in Java and grew quickly and produced fruit. The first plantations were not far from Batavia (modern Jakarta). More recent plantations have been tested in Sulawesi, Maluku and Sumatra. Independent colonial rivals Portugal grew Arabica in East and West Timor, as well as in Flores.

Coffee, along with nutmeg, cloves, and various spices, became the backbone of the VOC's economic system. Infrastructure for harvesting away from plantations led to the growth of port and then rail and road methods, which still exist today. After the collapse of the VOC, the Dutch colonial administration took over most of the affairs in Indonesia. At one point, the sale of such goods accounted for almost 30% of the total GDP of the Netherlands.

While in the late 1800s, rust hit the espresso crop in Indonesia. The disease was debilitating, destroying the vast majority of Arabica trees in Java as well as the outlying islands. The Dutch colonial government responded by re-planting - first of all a very subspecies identified as Liberica (which turned out to be almost undrinkable) and then mainly in a much more robust range of Robusta. Robusta still makes up over 90% of the coffee crop grown in Indonesia.

You can find four main Arabica subspecies located in Indonesia. These sub-cultivars are named in the USDA region as Kartiki, Lini-S and ABG-III. Of these, some of the most widely grown are Lini-S and Kartiki. The differences tend to be the yield around the tree and sometimes the size of the cherry.

Robusta is actually a hardier tree. The beans from your Robusta plant have more caffeine than Arabica beans. Robusta is often used in instant coffee and has 50% more chromosomes than Arabica. Robusta tends to make up the bulk of the espresso exported from Indonesia, but it's the regional Arabica that makes the archipelago popular.

Treatment

The coffee beans followed by the approach to roasting have come a long way from where they started, like "cherries" on Arabica vegetation. Coffee trees bloom twice a year, fragrant white bouquets hang from the trees. Only 25% of these flowers are fertilized and produce tiny buds that later mature into espresso beans. The beans take several months to mature. Once they have reached a degree of maturity where the outer skin turns crimson, selection begins. Most of our companions select manually, so the collection method is much better compared to larger estates that usually use machinery.

Arabica trees can grow up to 30 feet tall if not pruned. Most farmers try to keep their trees to 8 feet or less, so cherries can be purchased at the time of purchase. The seasons to choose from vary by archipelago. In Sumatra, the season lasts from November to January, in Java - from early June to September.

Typically, estates run by the federal government and small farmers use one of two different methods to process harvested cherries into what is known as "green coffee". The "dry" approach is predominantly used in Sumatra and by farmers with modest holdings in Java, Bali and Flores. This method involves drying the beans outdoors under sunlight. The beans are laid out either on a concrete pad or on burlap laid out overlooking the street.

The method usually takes several months if done correctly. At about the same time, the beans are raked and turned as required to ensure that the overall drying result is achieved. At the time when the outer space of the beans begins to fall off, the coffee can ensure the removal of the pulp. Usually, this is often done by machinery, while many of these mulching machines remain manual! The end product is usually an unripe bean, about 1/3 the size of the original cherry.

The next approach to coffee drying can be a "wet" processing procedure. Wet processing means that the beans can enter the final planning phase immediately after harvest. Instead of being dried in the sun, the cherries are processed through a drinking water system. This helps to soften the skin, making it easier to remove.

This method will work well, even if you often find that the sugar in the beans can ferment, creating the flavor of the beans that needs to be influenced. Most of the large estates in Java use this system because it speeds up processing and generally makes the transition from the final organic grain much easier. The quality of green beans after wet processing is usually better.

Dynamics

It is estimated that almost 97% of all espresso in Indonesia is grown by small farmers. The definition of a small owner is actually a farmer who grows coffee on a plot of about 1.2 hectares in scale or in a reduced size. This is in stark contrast to the spread of espresso in the Central and Southern United States, where much of the coffee production comes from farms (estates). The number of farmers who grow coffee as a primary or possibly secondary crop is conservatively estimated to be around eight million. The sheer number of producers, as well as the geographic isolation of Indonesia's coffee growing locations, would make the country probably one of the most exceptional countries of origin in the coffee world.

Indonesian espresso has always held a special place in the branded espresso market. People can enjoy Kayu Mas Estate Java, Mandehling, Gayo Mountain Arabica and Highlands Toraja Arabica for many years. The new wave of Indonesian Specialty Coffee goes much further, offering coffees from a host of new, unique and exciting expanding regions - Bali, North Sulawesi and West Java, just to name a few. In the long term, Indonesian producers must move away from the historical dependency on Robusta and also bring these new and wonderful origins to the espresso-consuming world.

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