Indonesia is one of the world’s largest and most diverse coffee-producing countries, with a rich history dating back to the late 1600s when Dutch traders first introduced Arabica coffee to the island of Java. Today, coffee is grown across the vast archipelago—from the volcanic highlands of Sumatra to the remote mountains of Sulawesi and the lush hills of Bali. Each region offers unique flavor profiles shaped by local climate, elevation, and traditional processing methods, such as the distinctive wet-hulling technique used in Sumatra.
Indonesia is renowned for its bold, earthy coffees with deep body, low acidity, and complex spice and herbal notes—making it a favorite among those who appreciate rich, full-bodied brews with character.
Methylene Chloride Process
Methylene chloride (MC) is a solvent used in both methods of direct decaffeination. The methylene chloride process is thought by some in the coffee industry to maintain coffee flavor better than other processes.
Based on extensive research data, the U.S. Food and Drug Administration (FDA) has determined that methylene chloride is safe for use in coffee decaffeination. FDA regulation allows for up to 10 parts per million (ppm) of residual methylene chloride, but actual coffee-industry practice results in levels that are 100 times lower than this amount.
During this decaffeination process, the coffee beans are soaked in hot water to extract much of the caffeine from the beans. The beans are then removed from the water and the methylene chloride solvent is added to bond with the caffeine. After the methylene chloride/caffeine compound is skimmed from the surface of the mixture, the beans are returned to reabsorb the liquid. This method of decaffeination (sometimes called the KVW method in Europe) removes between 96 and 97 percent of caffeine from a batch of coffee.
