Thanks for highlighting the wonderful potential of Indonesian coffees. I have lived here for six years and the array of local coffees on offer has absolutely blown my mind. I'll list some of my favorites below and if you can find them over there, I couldn't recommend them more: Sumatra Gayo: Avatara Farm or good quality abysinnias from this region; Sumatra Toba: Lisa and Leo's Farm (Simalungan) and Simalem Farm; West Java: Frinsa Estate (Sigararutang); Sunda Aromanis or typica from Paseh Loa area (Other buzzwords named after local mountains: Malabar, Puntang and Halu ; Flores: Kartika or Yellow Caturra from Gulang, Uwu, MBohang or Colol; Sulawesi (Toraja): Lini S795 coffees grown above 1600m (some as high as 2200); Papua: Typicas or Typica blends. Sabin, Maksum etc. are quite good (The PNG Arufa is also one to look out for). :D
Wow... Lets go make a comprehensive guide of buying Indonesian coffees... haha I agree 100% with all of the names you listed. Slight confusion tho, why the sigararutang next to Frinsa? They also plant other varieties.
Hi, couldn't be more agree with your wrap up about Indonesian coffees which are immense in variety. You even able to spot the Abyssinia ; a very unique combination between Ethiopia & Gayo. In fact, we carry the Gayo Abyssinia single varietal in our store. Anyone who is interested can contact me. It's delicious as espresso based, when using mokapot, filter coffee, etc. 🤗
I dunno my mood changes...Although I seem to gravitate to ethiopian coffees the most, some of my most memorable coffees have been colombian and mexican coffees.. A quality bean is very important but also a bad roaster can ruin beans as well
I will say I think coffees from Kenya, although not always my favorite are probably the most unique. I have not had a kenyan coffee that has not almost had a tomato juice like taste.
Hey. I love this video. Have you tried arnica from Madagascar. Natural or Honey Bourbon Pointu. I am here and the coffee is fantastic. Create an espresso roast with Malagasy Arabica and robusta
What doesn't make sense for me is just one flavor profile in a country like Brazil with very different climate from tropical and equatorial to subtropical, temperate and semi-arid, with specialty coffee produced from North and Northeast to Southeast, in low and relatively high altitude, dry and humid areas, high and low thermal amplitude, and also wide range of soils... maybe next time you could give us an idea per region in large countries like Brazil.
That is true, here in Brazil we have a lot of different coffee profiles (only floral coffees that I don’t find much here, except from gesha variation that is not that common here) But I usually go for more fruity coffees (even though the most common is really more sweet coffees) We have a huge variety of climates and altitudes
@@ispirarecoffee I think you misunderstand. I'm talking about the actions of PROCESSING the coffee Bean from start to finish.IOW, using the NATURAL PROCESS at the beginning, and then ending with the HONEY PROCESS. After the pulp is removed from the Cherry because of the natural or dry process, you are then left with a sticky mucilage on the beian, which is then fermented using the honey process.
Thanks for highlighting the wonderful potential of Indonesian coffees. I have lived here for six years and the array of local coffees on offer has absolutely blown my mind. I'll list some of my favorites below and if you can find them over there, I couldn't recommend them more:
Sumatra Gayo: Avatara Farm or good quality abysinnias from this region;
Sumatra Toba: Lisa and Leo's Farm (Simalungan) and Simalem Farm;
West Java: Frinsa Estate (Sigararutang); Sunda Aromanis or typica from Paseh Loa area (Other buzzwords named after local mountains: Malabar, Puntang and Halu ;
Flores: Kartika or Yellow Caturra from Gulang, Uwu, MBohang or Colol;
Sulawesi (Toraja): Lini S795 coffees grown above 1600m (some as high as 2200);
Papua: Typicas or Typica blends. Sabin, Maksum etc. are quite good (The PNG Arufa is also one to look out for). :D
thanks lee!
Wow... Lets go make a comprehensive guide of buying Indonesian coffees... haha
I agree 100% with all of the names you listed. Slight confusion tho, why the sigararutang next to Frinsa? They also plant other varieties.
Hi, couldn't be more agree with your wrap up about Indonesian coffees which are immense in variety. You even able to spot the Abyssinia ; a very unique combination between Ethiopia & Gayo. In fact, we carry the Gayo Abyssinia single varietal in our store. Anyone who is interested can contact me. It's delicious as espresso based, when using mokapot, filter coffee, etc. 🤗
Excellent simplicity. Now i understand why ive always been preferential towards african coffee!
Really informative thank you ☕️
@@ronaldcarmona698 thanks!
Nice video... Do you have any opinions on arabica coffee from Uganda? Thanks
yes it's tough to find, but we're offering one now - ispirarecoffee.square.site/product/Uganda-Coffee-Organic/110?cs=true&cst=custom
you missed Vietnam
I dunno my mood changes...Although I seem to gravitate to ethiopian coffees the most, some of my most memorable coffees have been colombian and mexican coffees.. A quality bean is very important but also a bad roaster can ruin beans as well
I will say I think coffees from Kenya, although not always my favorite are probably the most unique. I have not had a kenyan coffee that has not almost had a tomato juice like taste.
PNG grows amazing "organic" coffee and tastes beautiful and GR8 start the day!!
Hey. I love this video. Have you tried arnica from Madagascar. Natural or Honey Bourbon Pointu. I am here and the coffee is fantastic. Create an espresso roast with Malagasy Arabica and robusta
No we have never tried it.
What doesn't make sense for me is just one flavor profile in a country like Brazil with very different climate from tropical and equatorial to subtropical, temperate and semi-arid, with specialty coffee produced from North and Northeast to Southeast, in low and relatively high altitude, dry and humid areas, high and low thermal amplitude, and also wide range of soils... maybe next time you could give us an idea per region in large countries like Brazil.
That is true, here in Brazil we have a lot of different coffee profiles (only floral coffees that I don’t find much here, except from gesha variation that is not that common here)
But I usually go for more fruity coffees (even though the most common is really more sweet coffees)
We have a huge variety of climates and altitudes
Is there a coffee that starts off using the NATURAL (DRY) PROCESS, and finishes with the HONEY PROCESS?
Not 100% I understand you can't go back and put the pulp on the coffee cherry.
@@ispirarecoffee I think you misunderstand. I'm talking about the actions of PROCESSING the coffee Bean from start to finish.IOW, using the NATURAL PROCESS at the beginning, and then ending with the HONEY PROCESS.
After the pulp is removed from the Cherry because of the natural or dry process, you are then left with a sticky mucilage on the beian, which is then fermented using the honey process.
Panama is overrated. They charge $100/lbs for a cup of tea.