Quality and Indonesian Coffee Market

Coffee has become a lifestyle for Indonesian people. Old, young, in the village and in the city. Various coffee shops have appeared. The coffee industry continues to rock. Coffee consumption in Indonesia continues to increase from year to year. Each year the per capita coffee consumption reaches one and a half kilo grams. Currently, with a population of 255 million, Indonesia is at a coffee consumption level of 4-5 million bags per year, or around 300 thousand tons.

The increase in consumption cannot be denied, because drinking coffee has become a lifestyle, especially for young people. This situation makes coffee shops mushrooming. Behind me is a coffee shop that is a hit in the middle of Acehnese society. To the extent that on Sundays, people are willing to queue to buy this coffee.

I wonder what's so special about this coffee.

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I am one of the loyal customers at this coffee shop, and what made me love this coffee so much that I became a customer here?

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The coffee is different, this coffee uses palm sugar, so it's different from other coffees. The taste is also different, and the price is also quite affordable. What's special is because it's really creamy. So on our tongue we taste really good, the coffee is also really delicious.

This coffee shop has been established since 2005, and is able to sell around 500 cups of coffee per day. Initially this coffee shop only targeted consumers from the surrounding environment. However, the origin of customers is expanding. According to the coffee shop owner, apart from the help of social media, the taste of coffee that is often received by residents is the key to the success of their business.

Processed coffee beans do have a higher selling value, but most of Indonesia's coffee exports are still in the form of raw coffee.

Why did this happen, what are the potential and challenges of coffee exports?

In general, coffee is divided into four types, namely Arabica, Robusta, Liberica, and Excelsa coffee.

• 75% of coffee produced by Indonesia is Robusta.

• 22% are Arabica.

• Meanwhile 3% is Liberika and Excelsa.

Domestic coffee production in 2017 is projected to reach 637 thousand tons.

Meanwhile, export-worthy quality coffee reaches 450 thousand tons per year.

According to the Association of Exporters and the Indonesian Coffee Industry, or AEIKI, 97% of Indonesian coffee is still exported in the form of raw green coffee beans. Only 3% of coffee exports are processed.

In Indonesia there are still many types of coffee, apart from Aceh, Toraja, or Bali coffee which were first popular, there is also Banyuwangi coffee which was on the rise.

Indonesia is the fourth largest coffee producing country after Brazil, Vietnam and Colombia. One of the famous coffee enjoyment is Gayo coffee, Aceh.

Drinking coffee has been a tradition of the Acehnese for a long time. I admit, the better quality and taste of coffee makes Gayo Aceh coffee, the more delicious it is. Actually, what affects the quality of the coffee beans, really depends on the treatment of the planters themselves, especially we have to separate the big seeds, the beans that are eaten by pests. It is completely separated.

How to pick it, we have to pick red, at least half cooked, dark yellow. If it's green, you can't, because it affects the taste.

The roasting process also affects the taste of coffee. With traditional roasting, we can prove that good coffee doesn't have to be produced from modern tools. Planters with simple roasters can still produce fine coffee.

Well, the correct roasting method is coffee with a moisture content between 12-13%. It takes a maximum of 20 minutes to be cooked. Their ability to stir it will get results that are more even than above 1 kilo gram. If it is above 1 kilo gram, the result will not be flat.

So the important thing is that when roasting, the end result cannot be burnt. This is something to note that I want to change people's image that coffee is also not black and bitter, let alone burnt. When it's burnt, everything that is roasted tastes bitter.

Keeping coffee roasted is the best way to retain its aroma. New coffee beans are selected just before consumption. If it rains we drink more coffee, huh?

Yes, the coffee is delicious 😋

I see Indonesia has the potential and geographic location for good coffee. And this needs to be maintained in quality. And I see that Indonesia has the largest coffee plantation area in the world, almost 1.3 million. Brazil and Germany are below us, but unfortunately still, the quantity is still below all. Not many people know that the total production of Indonesian coffee is produced by coffee planters, not large plantations. So that the quality of Indonesian coffee is largely determined by the planters.

So if we can improve the quality and production of coffee planters, coffee planters, I am sure it will be ranked as one in the world.

Coffee is one of the many Indonesian communities that can go global. Take for example the past civet coffee. The condition is of course improving the quality and quality from upstream to downstream. And also for those of you who are coffee lovers, you can also continue to support domestic coffee production.

I will return with other information with selected stories, highlighting various other sides of the event, taking information from trusted sources, and of course providing alternative perspectives.

Hopefully inspiring, thank you for taking the time to stop by my simple blog.

See you again.

By @ midiagam