Indonesia’s coffee story dates back to the late 1600s, when Dutch colonists introduced coffee plants to Java, making it the third country to cultivate coffee (after Ethiopia and Yemen, the two potential birthplaces of coffee). By the early 18th century, Indonesia was exporting coffee to Europe, and Java essentially became synonymous with coffee itself. Thanks to its volcanic soil and tropical climate, Indonesia’s islands proved perfect for growing coffee, with production spreading to Sumatra, Sulawesi, and beyond.

For much of its history, Indonesia has been known for its earthy, full-bodied coffees—often with notes of chocolate and spice—many of which come from unique processing methods like wet-hulling. Offerings like Sumatra Mandheling earned global recognition, becoming iconic during the second wave coffee movement.

Today, Indonesia’s coffee scene is evolving, with producers increasingly focused on specialty-grade beans. They’re embracing innovative fermentation techniques and sustainable practices, producing coffees that highlight vibrant acidity and fruit-forward flavors. The Specialty Coffee Industry of Indonesia is contributing too, recently introducing regulations that require competitors in domestic barista competitions to use Indonesian-grown coffee. This regulation hasn’t held back baristas (we're looking at you, Mikael Jasin, the 2024 World Barista Champion from Indonesia). Producers like Dandy Darmawan are also setting new standards, achieving record-breaking cup scores in the Cup of Excellence competition.

With over 3,000 islands contributing to its coffee landscape and a rich history, Indonesia remains one of the most exciting origins for specialty coffee.