Where our commodities grow

Gayo Wine

Arabica coffee from the Gayo highlands, offered here as a Wine Process lot.

The Gayo highlands in northern Sumatra are one of Indonesia's best-known Arabica areas, grown by smallholders on volcanic highland soil around Lake Laut Tawar. The Wine Process lot takes that origin in a fruit-forward direction, using an extended fermentation step that suits buyers who want a distinctive cup rather than a standard washed profile.

Why try it

• A recognised Indonesian Arabica origin with a distinct identity
• Wine Process gives a fruit-forward option for specialty and premium ranges
• Supplied as Grade 1

Bali Kintamani

Full Washed Arabica from the Kintamani highlands of Bangli, Bali.

Kintamani sits in Bali's volcanic highlands, and its coffee is grown by farmer groups organised under the traditional subak abian system, with roughly 14,000 hectares worked by about 4,000 farming families. The area holds a Geographical Indication certificate (issued 2008), and its growers are bound by shared cultivation rules, such as picking only red, ripe cherry. Researchers have long noted a citrus-like, orange character in the cup, a result of local conditions and the habit of growing coffee alongside orange trees.

Why try it

• Geographical Indication protects the origin name and picking rules
• Citrus-leaning character that stands out in a line-up
• A story buyers can tell: smallholders, subak groups, protected origin

Toraja

Full Washed Arabica from the Toraja highlands of South Sulawesi.

Toraja coffee grows high on the slopes around Mount Sesean, roughly 1,400 to 2,100 metres above sea level, where cool nights slow the ripening of the cherry. Farms are small, often only a few hectares, and coffee is commonly mixed in with spice trees and food crops. The classic Toraja cup is full and rounded, with low-to-medium acidity and notes of warm spice, cocoa and dried fruit.

Why try it

• High-altitude Arabica with a rounded, full body
• Cocoa, spice and dried-fruit notes suit blends and single-origin ranges
• Small-farm sourcing with a strong cultural identity

Mandheling

Full Washed Arabica from the North Sumatra highlands.

The name Mandheling comes from the Mandailing people of North Sumatra, and today it stands for Arabica from the highlands around the Bukit Barisan range and Lake Toba. It is known for a heavy, silky body, low-to-medium acidity and a deep, earthy sweetness with notes of dark chocolate, cedar and sweet tobacco.

Why try it

• One of Indonesia's most recognised coffee names
• Full, syrupy body that holds up in espresso and milk drinks
• Dark chocolate and herbal notes for buyers who want depth

Flores

Full Washed Arabica from the volcanic island of Flores.

Flores Bajawa coffee is grown on volcanic soil enriched by ash from nearby volcanoes, at around 1,200 to 1,800 metres, mostly by small-scale farmers under shade trees. It holds a Geographical Indication certificate (since 2012). The cup is smooth and clean with caramel and chocolate sweetness, a medium body and gentle nutty, woody notes.

Why try it

• Smooth, clean, sweet profile that is easy to place in a range
• Shade-grown by small farmers on volcanic soil
• Geographical Indication supports the origin story

Malang

Full Washed Arabica from the highlands of Malang, East Java.

Malang sits in East Java's volcanic belt, near the foot of Mount Semeru, and it is one of Java's established coffee regions. The trade knows the Dampit area for its Robusta, while the higher ground supplies Arabica, which is the lot listed here. East Java gives buyers Java-origin coffee from a region with deep farming experience and good access to ports for export.

Why try it

• Java-origin Arabica from an established coffee region
• Practical logistics from East Java ports
• Complements the Sumatra and Sulawesi origins in a mixed order

Cikoneng

Full Washed Arabica from the Cikoneng area of West Java.

West Java's highlands have grown coffee for centuries, since the first Arabica plantings on the island of Java in the colonial era. Cikoneng is a smaller origin than the famous names, which makes it useful for buyers who want an additional Java Arabica option and a direct conversation about the lot. Ask us for the current harvest sample.

Why try it

• A less crowded origin for buyers who want something different
• Java Arabica with a Full Washed profile
• Sample available on request

Lampung

Robusta from Lampung, the southern tip of Sumatra.

Lampung is Indonesia's second-largest coffee province and a Robusta heartland: in 2022 it produced about 124,500 tonnes, around 15.6% of national output, with Lampung Barat, Tanggamus and Way Kanan among the main producing regencies. The Robusta trade has been established there for generations, and a packaged Lampung coffee brand has been in business since 1917.

Why try it

• Volume and consistency from one of Indonesia's largest coffee provinces
• Bold, versatile Robusta for roasting, blending and manufacturing
• Established export route through southern Sumatra

Gunung Kelir

Robusta from the slopes of Mount Kelir, Semarang regency.

Mount Kelir rises about 60 kilometres south of Semarang, with coffee grown at roughly 1,300 metres. Hillside farmers switched to coffee in the 1990s after years of soil loss from annual crops, and later organised into a farmer association that now sells directly to exporters instead of through middlemen. Its Robusta is noted for a distinctive aroma, and the area is known for a Java Mocha branded product.

Why try it

• Highland Robusta with a distinctive aroma
• Farmer-organised supply, sold directly to exporters
• A coffee that helped stabilise hillside land

Temanggung

Robusta from the slopes between Mount Sindoro and Mount Sumbing.

Temanggung is often called Indonesia's Robusta capital. Its farms sit mostly between 800 and 1,200 metres on the volcanic slopes between Mount Sindoro and Mount Sumbing, higher than typical lowland Robusta, and the origin has held a Geographical Indication since 2016. Planters turned to Robusta after a leaf-rust epidemic wiped out much of Java's Arabica in the late 1800s. The cup leans to dark chocolate, brown sugar and roasted nuts, with heavy body and low-to-medium acidity.

Why try it

• Geographical Indication origin on volcanic soil
• Body and crema for espresso blends at a sensible cost
• Chocolate and nut profile that roasts well from medium to dark

Pagar Alam

Robusta from the slopes of Mount Dempo in South Sumatra.

Pagar Alam lies on the Besemah plateau beneath Mount Dempo, the province's highest volcano at about 3,173 metres. The Dutch first planted Arabica on these slopes, and local farmers moved to Robusta as leaf rust and economics turned against Arabica at this height; Robusta now underpins smallholder farming here. Well-handled lots from this cool, high country give a thick body, low acidity and a dark chocolate and roasted-nut profile.

Why try it

• High-country Robusta, cooler and higher than most
• Thick body and chocolate-nut base that holds up under milk
• Good value against specialty Arabica for blends

West Kalimantan

Kratom (Mitragyna speciosa) leaf, processed into Green, White and Red powder.

Kapuas Hulu, in the interior of West Kalimantan, is described as a centre of Indonesian kratom production. The tree grows along the riverbanks, and kratom has become an important plantation crop for local communities, reportedly overtaking rubber in popularity. Farmers handle planting, harvest and post-harvest drying, and larger producers have invested in machinery to turn the leaf into powder. For AVB, Green kratom measures 1.70%, White 1.67% and Red 1.02% mitragynine by UHPLC.

Why try it

• Sourced from the region at the centre of Indonesian kratom
• Three varieties with lab-tested mitragynine figures (UHPLC)
• Rural livelihoods built on a non-timber forest crop

Kratom's legal status differs by country. Buyers are responsible for import compliance.

Papua

Vanilla beans in two varieties: Planifolia and Tahitensis.

Papua gives AVB's vanilla a far-eastern origin, away from Indonesia's main island chain. Two botanical varieties are offered. Planifolia is the classic vanilla, with a bold, creamy character and deep chocolate undertones. Tahitensis is a different species with a floral, fruity aroma and a subtle spicy note, often described as cherry, anise and flower. Both are graded Gourmet, A, B and C, with lengths and moisture listed on the vanilla pages, so you can match the bean to the use.

Why try it

• Two varieties from one origin: creamy Planifolia and floral Tahitensis
• Suits patisserie, chocolate, ice cream, beverages and flavourings
• Graded by length and moisture so specifications are clear