![]() The resulting coffee is bright with a light yet desirable acidity that combines with the deep earthy flavors of this country’s beans to create a truly complex cup. This leaves a wet, gooey residue on the outside of the bean before they’re allowed to sit and slightly ferment in the heat of the day. Much of Indonesia’s coffee is wet-processed, meaning the coffee cherry’s pulp is removed from the bean before it’s dried. Sulawesi coffee is another worth noting, grown in small, high-altitude farms resulting in a cleaner yet spicier cup. Sumatra coffee is especially noteworthy, and a high-quality Sumatra Mandheling can be curiously complex with notes of tobacco, cocoa, smoke, cedar, and a hint of earthiness. That’s because many of the island nation’s high-quality roasts are branded for the regions from which they come: Another mountainous, volcanic country, you may love Indonesian coffee but not even know it.
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