In the world of specialty coffee, every element matters. Brewing coffee is not merely a matter of intuition or “feeling”—it’s a precise process that must be guided by science, balance, and consistency. Each cup is influenced by a range of measurable parameters such as the coffee-to-water ratio, grind size, temperature, extraction time, and even the quality of water used. These variables come together to create the sensory experience that defines a truly great cup of coffee.
Specialty coffee, as a category, has long been associated with quality and meticulous standards. The industry even uses a globally recognized scoring system, often based on the Specialty Coffee Association (SCA) framework, to evaluate coffees on attributes like aroma, flavor, aftertaste, acidity, body, balance, and overall impression. A coffee must achieve a minimum score—usually 80 points or higher on a 100-point scale—to be classified as specialty grade.
However, despite Indonesia’s rich coffee heritage and its reputation as one of the world’s largest coffee producers, there seems to be a noticeable decline in the local specialty coffee industry in recent years. This downturn is not necessarily due to a lack of quality beans—Indonesia continues to produce exceptional Arabica varieties from regions like Gayo, Toraja, Flores, and Java—but rather, it may reflect broader challenges within the ecosystem itself.
Several factors could be contributing to this decline. First, market saturation and consumer fatigue have emerged as issues. The initial boom of specialty coffee shops across major cities has led to intense competition, often driving businesses to prioritize speed and profitability over education and quality. Secondly, the disconnect between farmers and roasters remains a major barrier. Many smallholder farmers still lack access to training, equipment, or fair trade opportunities that would allow them to consistently meet specialty-grade standards.
Additionally, economic pressures and shifting consumer habits post-pandemic have pushed many coffee businesses to simplify their operations—sometimes at the expense of the craftsmanship that once defined the specialty movement. In a sense, the art of brewing, once guided by data, ratio, and precision, is slowly being replaced by convenience and commercialization.
Yet, this period of decline could also represent an opportunity. As the global coffee community becomes more aware of sustainability, transparency, and traceability, Indonesia has a chance to redefine its approach to specialty coffee—one that not only celebrates flavor but also values people, process, and planet. Reconnecting the chain from farmer to cup, investing in education, and embracing innovation could help restore Indonesia’s place in the global specialty coffee conversation.
After all, specialty coffee has never been just about taste—it’s about intention, knowledge, and respect for every step of the journey.