Coffee beans are the seeds of the coffee cherry, the fruit of the Coffea plant, and they form the foundation of one of the world’s most consumed beverages. After harvesting, the beans are separated from the fruit, dried, and processed into what is known as green coffee beans — the raw material for roasting. When roasted, they develop the rich aroma and complex flavor that characterize coffee, ranging from sweet and fruity notes to earthy, nutty undertones.

Indonesia holds a distinguished position in the global coffee market, recognized for its diverse flavor profiles and high-quality beans. Indonesian coffees, such as Sumatra Mandheling, Java Arabica, Toraja, and Bali Kintamani, are world-renowned for their full-bodied texture, low acidity, and distinctive earthy aroma. Robusta coffee, primarily cultivated in southern Sumatra and Lampung, is known for its strong, bold flavor and higher caffeine content, while Arabica varieties from highland regions are prized for their smoothness and delicate notes.