10 Indonesian coffees you may never heard of before

FOODIE

​Indonesian coffee is one of the most popular drinking products and favoured by local and foreigners. In Indonesia, coffee beans are processed and developed in various regions. The creativity and different ways of life from Indonesian people generates various types of Indonesian coffee drinks.

BY HANAN, 9 minutes read

Kopi pahit. Credits Hanan Scheers.

Nowadays, the typical regional coffee drink is not only consumed by local people, but also tourists and people from other regions. This is all thanks to technological developments and population migration. The movement of people from one region to another allows for cultural exchanges, including how to present this legendary drink.

"The name of Java is synonymous with coffee."

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There are various types of coffee drinks in the archipelago which all of them have different, unique, even strange characters. Many Indonesian islands are so well-known for its coffee that the name of Java is synonymous with coffee althought most coffee is in fact not produced in Java but on the islands of Sumatra and Sulawesi.

Kopi pahit, manis or susu?

In Indonesia coffee is by default served sweet (manis), and usually with an amount of sugar. If you like your coffee black you need to specifically order kopi pahit, literally 'bitter coffee' or black coffee. Coffee is also often served with sweetened condonsed milk, this is called kopi susu.

Here are some popular unique Indonesian coffees:

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Kopi Tubruk

Traditionally, coffee is served very strong, very black and very sweet. Roughly ground coffee and copious amounts of sugar are spooned into a glass tumbler. When boiling water is added the finaly ground coffee sinks to the bottom of the glass and the rough grounds float to the surface. This drink, almost called a national institution, is called kopi tubruk.

It's the most popular Indonesian coffee serving among the public because it's very easy, tasty and practical. It only involves coffee and hot water.

Kopi tubruk. Credits Hanan Scheers.

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Kopi Kawa in Padang, Sumatra

Kopi kawa (also named aie kawa, kawa daun or kopi daun) is a drink from coffee leaves that is brewed like tea. This typical Indonesian coffee originating from West Sumatra and can be found also in the Kerinci area. Selected local coffee leaves are initially dried by roasting for 12 hours. When going to drink, the dried leaves are mixed with cold water, then brewed with boiling water. In the Kerinci area, this drink is known as air kawo.

Drinking coffee is part of the old culture of the Minangkabau people. As time goes by, kopi kawa stalls can be found in many regions in West Sumatra, especially in the city of Padang.

"Minangkabau people were not allowed to taste."

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The tradition of drinking this coffee was born during the era of colonialism when the Dutch implemented forced cultivation on land of the Minangkabau people. At that time, coffee was a high-valued commodity. Therefore, all harvested Indonesian coffee must be submitted to the colonial government.

Sadly, the Minangkabau people were not allowed to taste the result what they have been planted. To reduce the disappointment feeling they use coffee plant leaves and process them as a coffee. As a result, this special coffee was born.

Kopi kawa. Credits Hanan Scheers.

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Kopi Talua in Bukittinggi, Sumatra

Still, the original coffee from the land of the Minangkabau people, kopi talua is one of typical types of Indonesian coffee drinks. This drink is widely sold in the Bukittinggi and Padang food stalls scattered in major cities in Indonesia. So to enjoy this unique drink, you don't have to travel to West Sumatra. But honestly, it tastes nowhere beter as in Bukittinggi.

The word 'talua' in the Minankabau language means 'egg'. Therefore, this drink is served with an egg mixture. The eggs used can be from chickens, ducks, or native chickens, but what is often used in stalls is chicken eggs because it is easier to find.

"Egg yolks are beaten until foamy."

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To make this drink, the egg used is only the yolk. Egg yolks are beaten until foamy while given sweetened condensed milk and cinnamon powder. The mixed with hot coffee.

The beaten egg no longer smells fishy, instead it gives texture and gives a sweet savory taste that stays in the mouth longer when it's mixed with other ingredients. If you are still worried about nausea, you can mix it with lime.

Video: Kopi talua. Credits YouTube IndonesiaKaya @IndonesiaKaya.​

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Kopi Lelet in Lasem, Java

Kopi lelet is a presentation of black coffee made by the tubruk method. This special drink is usually served on a small placemat. The point is to collect the pulp and sweetened condensed milk that will be used for 'ngelelet'.

Ngelelet is a typical Indonesian coffee tradition originated from the city Lasem in Rembang, Central Java. This tradition is basically the art of making batik on cigarettes using the coffee grounds. At present the lelet tradition is not only carried out by Rembang residents, but also spread in other areas at Java, such as Solo (also named Surakarta) and Yogjakarta.

"Tastes very bitter and leaves a long aftertaste."

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At first glance this drink in no different from other types of Indonesian coffee, like brewed coffee. However, it turns out the selection of ingredients can't be arbitrary. It must use ground powder with an ultra fine milled size which the seeds that have been roasted are specially ground up to the size of a very powder like the flours.

This coffee tastes very bitter and leaves a long aftertaste. Therefore, it's usually served with a mixture of sugar and sweetened condensed milk.

Kopi lelet. Credits Arif Syaefudin.

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Kopi Joss in Yogyakarta, Java

Another unique Indonesian coffee which is popular among tourists is kopi joss. This popular drink comes from Yogyakarta. You can find kopi joss stalls along the road around the railway station Tugu Station in Yogyakarta at night.

Serving this kind of coffee is considered extreme because it adds hot charcoal to the hot coffee so that it will be boiling when served. The word 'joss' itselfs comes from the sound produced when hot charcoal is added.

"This drink provides good efficacy for the body."

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There is a lot of debate about the efficacy of this extreme drink. Some believe that this drink provides good efficacy for the body because charcoal is able to neutralise toxins. However, some people are disagree to this method because charcoal contains carbon which isn't good for the body.

There is no clear research whether it's good or bad for health. But if you are in Yogyakarta, just try it once. Patience is needed because the coffee is very hot when served.

​Video: Kopi joss. Credits YouTube Consumer Eyes @Consumereyes.

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Kopi Durian in Bengkulu, Sumatra

Another unique Indonesian coffee is kopi durian. The rural communities of Bengkulu, Medan and Lampung, all have the same tradition of consuming these two ingredients: coffee and durian. But the method is different.

In Bengkulu and Medan, the hot coffee is mixed with durian until dissolved as a sugar substitute. Durian used in this method is rather soft so it can dissolve easily.

"Experience dizziness and even faint."

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If you want to try this drink you should be careful. Some people experience dizziness and even faint after drinking it. The distinctive aroma of durian is also very dominant. If you can't stand the smell of durian, it's better not to try it.

While in Lampung, durian is dipped in hot kopi tubruk before being eaten. Usually this kind of coffee is consumed by men in Lampung. They believe that this habit can increase their virility and libido.

Kopi durian. Credits Suryani.

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Kopi Rarobang in Ambon, Maluku

Kopi rarobang is a typical Indonesian coffee originated from Ambon in Malaku. Ambon is not a coffee-producing area, but the coffee concoction is a typical Ambonese drink which is famous among tourists. Unfortunately, to enjoy this Indonesian coffee you have to visit Ambon directly because this drink is hard to find outside the city.

"Ginger, cloves, cinnamon and honey."

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This coffee is served with a sprinkling of walnut seeds for topping. The concoction itselfs comes from spices such as ginger, cloves, cinnamon and honey that is boiled together with the coffee powder.

This coffee has a refreshing taste and after drinking the body will feel warm and comfortable. The coffee has a sweet clove scent, honey mixed sweetness and ginger aftertaste.

Kopi rarobang. Credits Muhammad Amril.

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Kopi Saring in Aceh, Sumatra

The coffee originates from the international green bean producing region Aceh. There are two coffee-producing areas in Aceh which are Gayo and Ulee Kareeng. Most of the coffee seeds produced in Gayo are Arabica, while most in Ulee Kareeng are Robusta.

If you walk around the streets of Aceh, you can find many coffee shops. They are related closely to the culture of the people of Aceh. Not only as a place to relax, but also as a place to share stories. Currently kopi saring shops are not only found is Aceh but also in big cities all around Indonesia.

"The filter used to make this drink is from a cloth."

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Unlike the brewing method that using common coffee filter, the filter used to make this drink is from a cloth. This filter will later be pulled up to be filtered repeatedly, which is why in other regions this drink is also known as kopi tarik (pull).

To make kopi saring from Aceh the coarse coffee powders from Robusta types are used and not the Arabica.

Kopi saring. Credits Toni Wahid.

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Kopi Ijo in Tulungagung, Java

Kopi Ijo (green) comes from Tulungagung, in East Java. In Tulungagung you can find lots of stalls selling this bitter coffee.

The colour of the coffee is green, different from most coffees which has dark brown or black colour. The green colour is from the coffee beans that are not roasted. Before brewed, the coffee seeds are only placed on a clay pan and then roasted with firewood and after that being ground.

"Good for the preventing diabetes."

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The drink is quite popular especially among women both from local and foreigners. Its main benefit is as a weight loss supplement. This coffee is said it's good for the preventing diabetes.

If you want to enjoy or try it but you don't want to travel to Tulungagung, don't worry. Many coffee shops in Indonesia provide this bitter coffee in the form of instant powder and you can also find it on internet.

Kopi ijo. Credits Ardhi Mg.

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Kopi Takar in Sipirok, Sumatra

There is also a typical Indonesian coffee from Sipirok in the Mandailing Natal area in North Sumatra. It's called kopi takar. But you don't need to go to Sipirok because in all the cities of North Sumatra are many coffee shops that sell kopi takar.

The word 'takar' comes from the Mandailing local language which means 'coconut shell'. As the name implies, the coffee is served with hardened coconut shells. Uniquely, the coffee is stirred with a spoon, but with cinnamon.

"You will feel a warm sensation in the throat."

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In the past, this coffee was consumed by the Mandailing community as a body warmer and energy booster. Kopi takar is made by mixing coffee grounds with palm sugar, then brewed, stirred with cinnamon, and served while it's hot. When you drink this coffee you will feel a warm sensation in the throat, because using palm sugar.

Kopi takar. Credits Budaya.

Are you an adventurous coffee lover seeking to discover new and unique flavours? Look no further than the diverse and rich coffee culture of Indonesia. With a wide range of lesser-known blends to choose from, you're sure to find sometthing to tantalise your taste buds. Explore the country's many islands, from the bustling streets of Jakarta to the tranquil beaches of Bali, and indulge in the complex aromas and flavours of Indonesian coffee. Not only will you have the chance to experience the rich cultural history behind each cup, but you'll also support local communities by purchasing from small, independent roasters. So what are you waiting for? Pack your bags, hop on a plane, and let our coffee adventure begin in Indonesia.

Hanan Scheers
I travel the world to find unexpected stories.

CREDITS
Text: Hanan Scheers
​Photo: Hanan Scheers, various
Video: various
Source: Authentic Indonesia, The Indonesian Way

26 December 2022
updated 7 March 2023

FOODIE

INDONESIA