Indonesia and New Guinea

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Indonesia is the world's third largest producer of coffee. However, only 10% of the crop is arabica, and the number of quality beans available for the specialty coffee industry is limited. Even though they are a small percentage of total production, arabica coffees from this region are considered some of the best in the world, and are prized for their richness, full body, long finish, earthiness and gentle acidity.

Sumatra: Two of the world's best and most famous coffees come from Sumatra: Mandheling and Ankola. Both are dry-processed coffees grown in west-central Sumatra near the port of Pandang at altitudes of 2,500 to 5,000 feet. Mandheling is known for its herbal aroma, full body, low acidity and rich and smooth flavour. Though these coffees are difficult to find, they remain moderate in price.

Sulawesi or Celebes: Once known as Celebes, the island of Sulawesi in the Malay peninsula produces some of the world's finest coffee. Celebes Toraja, grown in the mountainous area near the centre of the island, is one of the most famous. Coffees from Sulawesi are processed using the dry method and possess an intriguing combination of sweetness and earthiness. They are low in acidity with a deep body resembling maple syrup. These coffees are more expensive than Sumatran coffees because of small yields and the fierce demand for this coffee in Japan.

Java: Early Dutch explorers brought arabica trees to Java, which became the world's leading producer of coffee until rust wiped out the industry. The acreage was replanted with disease-resistant and less desirable robusta stock. With the support of the Indonesian government, arabica is once again being grown on some of the original Dutch estates. Estate Java is a wet-processed coffee that is more acidic, lighter in body and quicker to finish than other coffees in the region. Smoke and spice are flavours often associated with this coffee's acidity.

Some Javanese coffee is stored in warehouses for two or three years and is referred to as Old Java. This aging process causes the coffee to lose acidity and gain body and sweetness.

New Guinea: Papua New Guinea, which occupies the eastern half of the island of New Guinea, is usually where coffee labeled New Guinea is grown. Coffee is cultivated by peasants on small plantations in the mountain highlands, and processed using the wet method. Two of New Guinea's most famous coffees are Sigri and Arona. These coffees are less acidic and aromatic than the best coffees of Sulawesi and less full-bodied than the best Sumatrans, but nonetheless they are well-balanced with a fruity aroma and earthy body.

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