Indonesia coffee, roasted in Australia

248 beans from 136 Australian roasters. The most common roasts are medium, dark and medium dark. The roasters describe these beans most often as chocolate, caramel & sweet, nutty and berry.

Most Indonesian coffee is wet hulled, a local method that leaves the beans a dull blue-green and the cup unlike anywhere else. It tastes earthy and herbal, of cedar and tobacco, with almost no acidity and a syrupy body. Sumatra is the source of most of it, with Java, Sulawesi and Flores behind.