Ode to Indonesian Coffee

Do you have a favorite coffee?

Mine is coffee from Indonesia and the surrounding islands.

(Which isn't to say that I give preference to Indonesian coffee at ROASTe.com...like a parent, I love all my children)

The reason I love Indonesian Coffee is its earthiness.  That's the origin character it's known for.  Maybe it's the volcanic soil, the variation between the islands like Bali, Sulawesi and Papua New Guinea, or the altitude changes on the mountaineous islands that make up Indonesia./wp/wp-content/uploads/files/uploads/3314659585_8c92df96c2.jpg" alt="Indonesian coffee from Bali" title="Indonesian coffee from Bali" align="right" border="0" height="187" hspace="10" vspace="10" width="250" />

But especially in the morning when my taste buds are waking up I want a strong cup of cowboy coffee out of a French Press.  Something that burns the hair on my chest.  That's when I want the earthiness of an Indonesian coffee.

I especially like the Indonesian coffees that are dry processed.  This is when the coffee cherries (fruit) are dried on the ground or on nets with the beans inside.  This adds a wildness to the flavor when you compare it with the wet processed method where the coffee bean is extracted from the cherry right away before drying.

There's a lot of variation between coffees from the different islands like Papua New Guinea, Java, Sulawesi, Timor and Bali.  

We feature a bunch of fabulous Indonesians on our site that I've sampled, including Flat Black's Timor, Paradise Roaster's Sumatra Danau Toba Blend and Chazzano's Papua New Guinea Fair Trade Organic. 

Check them out and let us know what you think

Photo Credit:  Roodee on Flickr