King Zio Coffee

King Zio Kopi Luwak

Owen Wetherholt - Coffee Merchant

Summary of Indonesian’s vast coffee production and quality

Indonesia is recognized globally as a leading exporter of agricultural products, particularly coffee, where it ranks as the third largest exporter in the world. In response to an economic slump triggered by falling oil exports in the 1980s, the Indonesian government strategically pivoted towards promoting export-oriented agricultural growth. Besides coffee, Indonesia's export portfolio includes a variety of products well-known to North American consumers such as tobacco, tea, cloves, cinnamon, nutmeg, cane sugar and palm oil.

Most coffee harvested throughout Indonesia are from family-run micro businesses

Imagine this: a lush field filled with 1,100 to 2,000 coffee trees per hectare (that's about 2.5 acres or a whopping 107,639 square feet!). These magnificent trees are often nurtured in shaded conditions, giving birth to the exquisite "shade grown" coffee. The reduced sunlight slows down their growth but guess what? This allows the roots to channel more nutrients into the green coffee beans nestled inside the coffee cherries. And when they're harvested at full maturity - oh boy! You get a cup of joe that's absolutely bursting with flavor and aroma!

King Zio Coffee is an Indonesian family-owned and operating coffee supplier. We have over 30-years of travelling to every coffee producing provence throughout the Archipelago...investigating, taste testing, learning and searching for the very BEST coffee in the world to provide our clients and customers with a unique and uncommon coffee experience.

NEW COFFEE PODCAST & open forum BLOG to interact with our discriminating clientele to join in on taste-testing our coffees and help us universally rate each and every coffee brand we export.

Launching this year we are taking the show on the road with a video recorded "Podcast"

INDONESIA: A leader in the top-rated coffees of the WORLD

Indonesia spans a number of islands in the Pacific that lie in the "coffee growing belt". The highly sought after Kopi Luwak (Civet Coffee) comes from the Indonesian islands, most notably from the mountains in West Java near the City of Bandung.

SUMATRA COFFEE. Some of the world's finest premium gourmet coffees are grown in Sumatra, specifically Mandheling, Ankola, and Lintong. These coffees are known for their full body, which is more earthy compared to Java Arabica, and their low acidity. Sumatran coffees are renowned for their rich and satisfying flavor. It's worth noting that Sumatra coffees, particularly Mandheling, are often available with both Fair Trade and Organic certifications.

Though Mandheling is dry processed, their particular method involves washing the dried coffee cherry in hot water to provide a more consistent appearance of the coffee beans than typical dry processed coffees, and likely contributes to the coffee's fine flavor.

Sumatra Mandheling coffee is named after the north Sumatran Mandailing people and is considered one of the world's top specialty coffees. It grows at elevations up to 5,000 feet and as low as 2,500 feet above sea level near Padang in west-central Indonesia.

With a body as full as any premium coffees, Sumatra Mandheling reviews frequently describe that it can be downright syrupy. Despite a subdued acidity the tastes are complex and intense, and a chocolate sweet flavor often holds earthy undertones. Notes of licorice may also be present.

SUMATRA LINTONG COFFEE

Lintong coffees are known for their sweet taste, low acidity, medium body, and complex earthy aroma. These coffees originate from the Lintong region in the northern part of Sumatra. Ankola is a premium gourmet coffee grown in Sumatra, specifically near the port of Padang. It is cultivated at elevations ranging from 2, 500 feet to 5, 000 feet above sea level. Ankola is a market name given to this particular coffee variety.

JAVA ARABICA COFFEE

Indonesia Java Arabica coffee is a wet-processed (washed) Arabica coffee that comes from the island of Java. Most of it is grown on the east side in the "Ijen" volcano cluster on the Ijen Plateau at elevations around 1,400 meters.

A good Java coffee is known for its relatively heavy body compared to coffees from other regions, although it is lighter than some other Indonesian coffees. It has a rustic flavor profile with a lingering finish, herbaceous nuances in the aftertaste, and lower acidity. Java Blue is occasionally available, but its availability can be inconsistent. While the aftertaste of Java coffee may be more pronounced than other Indonesian offerings, it may also have subtle spicy or smoky notes that give it a distinctive character.

Overall, the coffee leaves a sweet impression with its smooth and supple flavor. The finest coffee from Java is grown in the "Dutch Coffee Estates," which are plantations on the five largest estates established by the Dutch government in the 18th century. During that time, Java was part of the Dutch East Indies. The largest estate spans over 4, 000 hectares and is home to coffee plants. The estates include Blawan, Jampit (the biggest producer), Pancoer, and Kayumas. Coffee has been cultivated in these regions since the 17th century and has been exported worldwide for almost as long.

SULAWESI COFFEE

Sulawesi, an island in Indonesia, is renowned for producing one of its most distinguished coffees - Toraja coffee. This coffee variety is cultivated in the southeastern highlands of Sulawesi, resulting in a truly remarkable flavor profile that sets it apart from other coffees. What makes Toraja coffee truly special is its multi-dimensional nature. It boasts a full-bodied richness that is highly sought after by coffee enthusiasts around the world. When brewed correctly, a good cup of Toraja coffee offers a well-balanced flavor profile with delightful hints of ripe fruit and indulgent dark chocolate.

These flavors harmoniously blend together to create a sensory experience that captivates the palate. One notable characteristic of Toraja coffee is its vibrant acidity. While slightly less pronounced compared to Sumatran coffees, it still adds a pleasant tanginess to each sip. In terms of body, Toraja coffee tends to be lighter compared to its Sumatran counterparts; however, this does not diminish its overall appeal. What truly distinguishes Toraja coffee from other Indonesian varieties like Java Arabica is its distinctive earthiness.

This unique quality adds depth and complexity to the brew, making it stand out among other regional offerings. Often described as deep and brooding akin to Sumatran coffees, Toraja's fruit notes are more subtle but still present enough to enhance the overall flavor experience. This delicate balance between earthiness and fruitiness creates an exceptional cup of coffee that leaves a lasting impression on discerning palates.

The Toraja coffee is processed using the Giling Basah wet-hull method. This method results in chaff-free green coffee beans that have been milled but not yet roasted, giving them a distinct dark tint. The semi-dry processing of the beans, although it can sometimes lead to uneven roasting, has a significant impact on the flavor profile of the brewed coffee.

PAPUA NEW GUINEA COFFEE

While not the eastern part of Papua known as Papuea New Guinea technically part of Indonesia, it's geographical presence and flavor profile of the coffee means that it is worth checking out as part of Indonesia.

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KILLER COFFEE bringing relatively unknown Indonesian micro coffes to the international forefront. King Zio Coffee will exclusively market their products.