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Coffee, Cloves, Cinnamon





Green Coffee Beans


Indonesia is geographically and climatologically well-suited for coffee plantations, near the equator and with numerous interior mountainous regions on its main islands, creating well-suited microclimates for the growth and production of coffee.


Indonesia produced an estimated 660,000 metric tons of coffee annually.


In general, Indonesia's arabica coffee varieties have low acidity and strong bodies, which make them ideal for blending with higher-acidity coffees from Central America and East Africa.


Most of Indonesia's robusta is used in instant coffee and other manufactured products. Robusta is also an important part of traditional espresso blends, where it adds characteristic flavors and the all important crema on top of the coffee.


Image by Aditya Joshi

Cassia Vera


The Indonesian cassia is of the cinnamomum burmannii blum species.


The botanical term is "cassia vera", while locally it is known as "kayu manis" (Indo), "sweet wood".


85% of the cinnamon in today’s world market originates from Indonesia.


Barks from younger trees are used to produce cinnamon sticks (7cm etc.) while older ones (15 - 35 years) provide raw material for Broken & Clean and ultimately cinnamon powder.


The older the tree, the higher the volatile oil (VO) in the bark. Higher VO results in stronger flavor.

Image by Johanneke Kroesbergen-Kamps

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Jl. Pandanwangi Raya, Bandung,

West Java 40625 - Indonesia

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Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.


They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice.


Indonesia being the largest producer of cloves is also the largest consumer in the world.


Indonesia consumes around 90% of its own clove production. Estimated clove consumption in Indonesia during 2016 was around 80,000 MT to produce 450 billion cigarette sticks commonly known as kreteks.