As soon as you see a raw Indonesian coffee bean, you'll notice that it is different from the others. The greyish-green colour, the unusual smell and the strange oblong shape of the beans immediately scream – we are different! And they are not mistaken. Primarily because the predominant Tim Tim coffee variety in Indonesia is a natural hybrid of Arabica and Robusta. In addition, Indonesians process coffee using the unique Giling Basah method, which is not used anywhere else in the world. Sounds interesting, but doesn't say anything? It won’t until you taste it and see for yourself. With the very first sip you can feel the rich body, which is reminiscent of red wine. This is followed by the sweetness of cinnamon and caramel, and everything is combined with a very bright note of brown sugar. Take a trip to Indonesia with a cup of coffee simply from your home!
Tim Tim, Ateng
The predominant Tim Tim coffee variety in Indonesia is a natural hybrid of Arabica and Robusta. It is more pest-resistant, contains more caffeine, gives the coffee a full body and earthly flavour notes. At the same time, the 100% Arabica variety Ateng, which is also very popular in Sumatra, adds fruitiness typical of Arabica and gives it subtle flavour notes.
It is a unique Indonesian way of processing coffee beans. After fermentation and washing, the beans are not completely dried – while still being wet (retaining 25-30% moisture) they go through a special hulling machine and only then the drying process is continued. As a result, the beans acquire a greyish-green rich colour and an unusual odour. The acidity of the coffee decreases, and the taste becomes even more intense.
According to the scale created by the Specialty Coffee Association (SCA), certified coffee graders evaluate the quality of coffee: origin, appearance (defects) of green beans, aromatic and taste qualities of already brewed coffee. Coffee receives the “Specialty” status only when it gets more than 80 points out of 100.
Due to the perfect climate and natural biodiversity, the Indonesian island of Sumatra is perfect for growing exceptional coffee. Sumatran coffees fascinate with heavy and spicy flavours. The palette of flavours is dominated by earthy notes, tobacco, wine, nuts and spices.
1450 - 1700 m
The higher the coffee trees grow, the more complex, deeper and more interesting flavour you get.
The dark roasting level reveals and highlights the palette of Indonesian Sumatra coffee flavours the best.
Recommended brewing methods
For an early morning – intense coffee with a Moka pot
A true Italian cannot imagine his early morning without a Moka pot. The coffee prepared this way is extremely aromatic, intense, and immediately wakes you up.
Coffee Mate's experts advise: use already pre-heated water for the Moka pot, choose a little finer than medium ground coffee (but not too fine), do not tamp it and remove the coffee maker from the stove as soon as it starts to gurgle. If you add a little water to the prepared coffee, the taste will be even sweeter!
For lunch – perfect espresso with SAGE coffee machine
Did you know that having an espresso after lunch improves digestion? As a real barista prepare your perfect espresso with this Sage espresso machine. Add the beans, freshly grind them directly into the portafilter, tamp, insert a portafilter into the machine and enjoy the view of magical coffee flowing right into your cup. Espresso made from Indonesian Sumatra beans is one of the most perfect!
For afternoon – Cold brew with Asobu
Coffee prepared with the Asobu “Cold Brew” is extremely rich, winey and sweet in taste. Add pre-ground coffee, pour cold water and leave still for 12 hours.
Sip it just like that or season with other ingredients. Extremely delicious with almond milk and ice cubes – thus reminds of liquer when prepared (it's a must try!).