Indonesia coffee

1000–1700 m · picked October to March in Sumatra; varies by island · Arabica on the highlands, robusta in the lowlands

The Dutch planted coffee on Java in the 1690s, decades after Baba Budan reached Chikmagalur, and Java was once a byword for coffee itself. Wet-hulling, a shortcut that suits the damp climate, gives Sumatran coffee its unmistakable character. Indonesia is also the world's third- or fourth-largest producer, mostly robusta.

Grown in: Sumatra (Gayo, Lintong, Mandheling), Java, Sulawesi (Toraja), Bali (Kintamani), Flores
Varieties: Typica lines, Ateng (Catimor), Lini S, Jember
Processing: Giling basah (wet-hulling), which strips the parchment while the beans are still wet

In the cup: Earthy, herbal, cedar, tobacco, dark chocolate, very heavy body and low acidity.

Next to Indian coffee: Monsooned Malabar is India's answer to Sumatra: both are low-acid, heavy and earthy, and both split drinkers down the middle. If you like one, try the other.