Thanks for highlighting the wonderful potential of Indonesian coffees. I have lived here for six years and the array of local coffees on offer has absolutely blown my mind. I'll list some of my favorites below and if you can find them over there, I couldn't recommend them more: Sumatra Gayo: Avatara Farm or good quality abysinnias from this region; Sumatra Toba: Lisa and Leo's Farm (Simalungan) and Simalem Farm; West Java: Frinsa Estate (Sigararutang); Sunda Aromanis or typica from Paseh Loa area (Other buzzwords named after local mountains: Malabar, Puntang and Halu ; Flores: Kartika or Yellow Caturra from Gulang, Uwu, MBohang or Colol; Sulawesi (Toraja): Lini S795 coffees grown above 1600m (some as high as 2200); Papua: Typicas or Typica blends. Sabin, Maksum etc. are quite good (The PNG Arufa is also one to look out for). :D
Wow... Lets go make a comprehensive guide of buying Indonesian coffees... haha I agree 100% with all of the names you listed. Slight confusion tho, why the sigararutang next to Frinsa? They also plant other varieties.
Hi, couldn't be more agree with your wrap up about Indonesian coffees which are immense in variety. You even able to spot the Abyssinia ; a very unique combination between Ethiopia & Gayo. In fact, we carry the Gayo Abyssinia single varietal in our store. Anyone who is interested can contact me. It's delicious as espresso based, when using mokapot, filter coffee, etc. 🤗
Hey. I love this video. Have you tried arnica from Madagascar. Natural or Honey Bourbon Pointu. I am here and the coffee is fantastic. Create an espresso roast with Malagasy Arabica and robusta
@@ispirarecoffee I think you misunderstand. I'm talking about the actions of PROCESSING the coffee Bean from start to finish.IOW, using the NATURAL PROCESS at the beginning, and then ending with the HONEY PROCESS. After the pulp is removed from the Cherry because of the natural or dry process, you are then left with a sticky mucilage on the beian, which is then fermented using the honey process.
