{"title":"Indonesian Coffee","description":"\u003cp dir=\"ltr\"\u003eIndonesian coffee comes from a string of volcanic islands — Sumatra above all, with Gayo in Aceh, Lintong near Lake Toba and Kerinci in Jambi, then Java, Bali, Sulawesi and Flores — grown on smallholder plots between about 1,000 and 1,700 metres. The traditional cup is shaped by wet hulling, the local method of milling the coffee while it is still damp, which gives the heavy body, low acidity and earthy, spiced, dark-chocolate character the islands are known for.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eA newer generation of producer groups is changing that picture, taking control of their own processing and working with washed, honey and anaerobic methods that bring out fruit, florals and sweetness the old style hid. The result is coffee that still has the weight Indonesia is famous for, with far more clarity on top: a rich, textured espresso, and a filter cup with real character.\u003c\/p\u003e","products":[{"product_id":"a-matter-of-concrete-a-m-o-c-059-rukun-saudara-240g-indonesia","title":"A Matter of Concrete (A.M.O.C.) – \/059 Rukun Saudara 240g | Indonesia","description":"\u003cp\u003e\u003cstrong\u003eA.M.O.C. series: UNCOMMON\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRukun Saudara is a farmers' cooperative in Bengkolan Dua village, Kerinci — the highlands around Mount Kerinci in Sumatra, where volcanic soils and 1,400–1,700 metres of altitude do a lot of quiet work. Abdul Aziz Thohari started growing coffee here in 2015, when most local coffee left the area as wet parchment for processing elsewhere; by 2017 he'd founded the cooperative so the farmers could take control of their own quality.\u003c\/p\u003e\u003cp\u003eThe lot is an anaerobic honey of Andungsari and Sigararutang — Indonesian varieties you rarely see roasted this carefully — and it's nothing like the earthy old-school Sumatra stereotype.\u003c\/p\u003e\u003cp\u003eAs espresso it's built for milk: blonde raisin and real creaminess in the texture, violets behind, and a zesty finish that stops a flat white tasting flat. Our first Indonesian espresso, and the most distinctive one on the shelf.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eA Matter of Concrete (A.M.O.C.) in Rotterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Default Title","offer_id":56431947645313,"sku":"AMOC-RS059-E-240","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/a-matter-of-concrete-rukun-saudara-indonesia-v2.png?v=1793563017"},{"product_id":"dak-lucky-cherry-7th-anniversary-200g-indonesia","title":"DAK – Lucky Cherry 7th Anniversary 200g | Indonesia","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLucky Cherry is the coffee DAK chose to mark their seventh anniversary. It comes from Kanggo, who grows coffee on five hectares in Belancan Village, in the Kintamani area of Bali, on the island's volcanic slopes at 1,200 to 1,400 metres.\u003c\/p\u003e\n\u003cp\u003eKanggo grows two varieties, Cobra and Yellow Caturra, on separate plots so that each can be harvested and processed on its own. This lot is Cobra, a locally grown Arabica associated with the Colombia and Brazil lineage, known for high yields, tolerance of drier conditions and its fruity potential in the cup.\u003c\/p\u003e\n\u003cp\u003eThe processing happens at Heqa, a facility in Buleleng in North Bali, around an hour from the farm. Founded in 2024, Heqa works closely with a small group of six Balinese producers, experimenting with fermentation to explore what Indonesian coffee can do.\u003c\/p\u003e\n\u003cp\u003eFor this lot, ripe cherries were handpicked, sorted for defects and passed through a colour sorter, then fermented whole for 120 hours in a bioreactor filled with nitrogen and held at 25°C, with nitrogen introduced continuously throughout. The whole cherries were then dried for 14 days in a room with regulated temperature and moisture.\u003c\/p\u003e\n\u003cp\u003eIn the cup: \u003cstrong\u003erum, blood orange and black cherry\u003c\/strong\u003e. Fruity, sweet and boozy, balanced by a lively acidity.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":56460196315521,"sku":"DAK-LCHERRY-F-200","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-lucky-cherry-indonesia.jpg?v=1793196279"}],"url":"https:\/\/roastedit.co.uk\/collections\/indonesian-coffee-beans.oembed","provider":"Roast Edit","version":"1.0","type":"link"}