Top 10 Indonesian Coffees in 2026

Sulawesi's highland Toraja beans produce a smooth, complex cup with dark chocolate and ripe fruit notes.

One of the world's oldest commercial coffee origins, Javanese arabica from the Ijen plateau has a clean, bright profile.

The world's most expensive coffee is made from beans digested by Asian palm civets, though ethical sourcing remains controversial.

Grown at high altitude in Aceh's central highlands, Gayo arabica is celebrated for its fruity sweetness and organic cultivation.

Indonesia's first geographical indication coffee is grown on volcanic soil near Mount Batur with a distinctive citrus brightness.

Small-lot arabica from the volcanic highlands of Flores offers a sweet, chocolaty cup that's gaining specialty coffee recognition.

Indonesia's traditional brewing method mixes finely ground coffee with sugar directly in the cup, letting grounds settle to the bottom.

Grown in the Baliem Valley at 1,500 metres, this remote highland coffee has a gentle, tea-like character.

A Yogyakarta specialty where a piece of burning charcoal is dropped into a cup of coffee to caramelise the sugar and reduce acidity.

Sulawesi's highland Toraja beans produce a smooth, complex cup with dark chocolate and ripe fruit notes.

One of the world's oldest commercial coffee origins, Javanese arabica from the Ijen plateau has a clean, bright profile.

The world's most expensive coffee is made from beans digested by Asian palm civets, though ethical sourcing remains controversial.

Grown at high altitude in Aceh's central highlands, Gayo arabica is celebrated for its fruity sweetness and organic cultivation.

Indonesia's first geographical indication coffee is grown on volcanic soil near Mount Batur with a distinctive citrus brightness.

Small-lot arabica from the volcanic highlands of Flores offers a sweet, chocolaty cup that's gaining specialty coffee recognition.

Indonesia's traditional brewing method mixes finely ground coffee with sugar directly in the cup, letting grounds settle to the bottom.

Grown in the Baliem Valley at 1,500 metres, this remote highland coffee has a gentle, tea-like character.

A Yogyakarta specialty where a piece of burning charcoal is dropped into a cup of coffee to caramelise the sugar and reduce acidity.