Coffee Terms
Common Coffee Terms Used in Indonesia
Kopi: coffee
Kopi hitam: black coffee
Kopi susu: coffee with milk
Kopi tubruk: traditional Indonesian coffee made by pouring boiling water over finely ground coffee beans and letting them settle to the bottom of the cup
Kopi luwak: coffee made from beans that have been eaten and excreted by civet cats (considered a delicacy)
Arabika: Arabica coffee, a species of coffee plant known for its mild acidity and complex flavor profiles
Robusta: Robusta coffee, a species of coffee plant known for its high caffeine content and bold, earthy flavor
Peaberry: a coffee bean that forms when only one seed develops inside the coffee cherry, resulting in a rounder, denser bean with a unique flavor profile
Giling Basah: a processing method used in Indonesia where the coffee is partially dried with the fruit still attached, resulting in a unique flavor profile
Asalan: Green coffee, typically unsorted.
Kopi Tarik: a popular drink in Indonesia made by pulling coffee back and forth between two containers, creating a frothy, creamy texture
Kopi Jantan: a type of coffee that is mixed with a traditional herbal medicine believed to enhance male virility
Kopi Jahe: coffee with ginger added for a spicy, warming flavor
Kopi Lapis: layered coffee made by pouring milk and coffee into a glass in alternating layers
Kopi Tiam: a traditional Indonesian coffee shop or cafe
Terms Related to Import and Export
Harga kopi: coffee price
Kontrak kopi: coffee contract
Pasar kopi: coffee market
Penjual kopi: coffee seller
Pembeli kopi: coffee buyer
Berat kopi: coffee weight
Kualitas kopi: coffee quality
Kadar air kopi: coffee moisture content
Masa pengiriman: delivery period
Sertifikasi kopi: coffee certification
Tingkat kelembapan: humidity level
Metode pengiriman: shipping method
Asal kopi: coffee origin
Surat perjanjian: purchase agreement
Jumlah kopi: coffee quantity
Metode pengukuran: measuring method
Waktu pengiriman: delivery time
Diskon kopi: coffee discount
Rincian pembelian: purchase details
Biaya pengiriman: shipping cost
Terms Related to Processing
Semi-washed: a coffee processing method that involves removing the outer skin and pulp of the coffee cherry, then fermenting the beans for a shorter period of time than in fully washed processing.
Wet-hulled: a coffee processing method commonly used in Indonesia, where the outer skin and pulp of the coffee cherry are removed, then the beans are dried with some of the mucilage still intact before being hulled.
Natural: a coffee processing method where the coffee cherries are dried whole with the outer skin and pulp intact, allowing the beans to absorb some of the fruity flavors and sugars from the cherry.
Honey: a coffee processing method where the outer skin and pulp of the coffee cherry are removed, but some of the mucilage is left on the beans to dry, creating a sticky, honey-like layer that imparts a unique flavor to the coffee.
Giling Basah: a wet-hulling processing method used in Indonesia where the coffee beans are dried to a moisture content of around 30%, then hulled while still wet.
Dry: a coffee processing method where the coffee cherries are left to dry in the sun until the outer skin and pulp are completely dried and brittle, then removed to reveal the green coffee beans inside. See Natural.
Mechanical Demucilager: a coffee processing machine used to remove the outer skin and pulp from the coffee cherry, either through a dry or wet process.
Fermentation: a process where the coffee beans are soaked in water to remove the outer skin and pulp, then allowed to ferment for a period of time to break down any remaining mucilage or sticky layer around the bean.
Depulping: the process of removing the outer skin and pulp of the coffee cherry to reveal the green coffee bean inside.
Sorting: a process where the coffee beans are sorted based on size, density, and quality, typically done by hand to ensure consistency in the final product.