"Let’s Talk Java" a few facts about Indonesian coffee:
- Located in Southeast Asia, the Republic of Indonesia is between the Indian and Pacific Oceans.
- Largest island country and home to infamous coffee regions such as Sumatra, Sulawesi, and Java.
- Java was home to the earliest coffee plantation under the Dutch East India Company.
- Well suited to grow coffee due to being close to the equator with microclimates.
- Due to climate and region, most Indonesian coffee will have flavor notes of cedar, cinnamon, and cocoa.
Indonesia also is home to what has been labeled "the world’s most expensive coffee.” The Asian palm civet, a cat-like looking creature takes refuge in the forests of Indonesian islands like Sumatra, Java, and Siberut. Being omnivorous in nature, the palm civet diet consists mostly of small insects, mango, and rambutan. While they can stomach a lot, palm civets have a hard time digesting coffee. After eating the cherries (unharvested coffee), the civet will defecate the portions they could not digest. Like normal coffee cherries, these remains are collected, washed, dried, and then roasted. The low abundancy of civet cherries in natural circumstances leads to heightened prices. One cup of civet coffee, also called kopi luwak coffee, can range anywhere from $20 to $100 USD.
The National Geographic Society published this article on Kopi Luwak and the effects it has on civets kept in captivity.
The Disturbing Secret Behind the World's Most Expensive Coffee
Es Alpukat: Indonesian Coffee Avocado Milkshake
Es alpukat, a surprisingly delicious and refreshing Indonesian coffee drink, gets its richness and body from avocado. In Indonesia, they often serve it over ice, but we prefer the ice blended right in, milkshake-style. Serves 2.
- 1 ripe avocado (or 1/2 if your avocado is super-large)
- 1 cup strongly-brewed coffee, chilled
- 1/2 cup sweetened condensed milk
- 2 cups ice cubes
- 2 teaspoons vanilla or chocolate syrup to taste
- Scoop out avocado flesh with a spoon. Discard the seed & skin.
- Add avocado to a blender with the ice, coffee, sweetened condensed milk, and vanilla.
- Blend until smooth.
- Drizzle lines of chocolate syrup along the sides of two glasses.
- Pour blended mixture into glasses, and top with chocolate syrup.
- Optional: For visual interest, make a "spiral" shape on top with chocolate syrup, then use a toothpick to pull lines from the center, outward toward the edge of the glass, creating a flower motif.
Coffee-Free Version: Replace coffee with milk.
Recipe from Mokabees.com