From fourteen places
across an archipelago.

You can buy “Indonesian coffee” anywhere. Most of it is a single label on a bag — Sumatra, Java, Bali — picked because it sounds Indonesian enough. But Indonesia is fourteen origins on three sides of the equator. The earth changes every two hundred kilometres. The coffee changes with it.

A Gayo wet-hulled at 1,450m in Aceh tastes nothing like a Toraja washed at 1,800m in Sulawesi. The same plant, twelve hundred kilometres apart — and the cup is unrecognisably different.

We don’t blend Indonesian coffee. We map it.