Green coffee,
expertly sourced
for your roastery
Epuria bridges the gap between Indonesia’s most exceptional smallholder farms and Australia’s specialty coffee community. We handle origin, import logistics, grading, and supply — so you can focus entirely on the craft of roasting
Note:
“Epuria supplies unroasted green coffee beans only. We have no roasting facility, no roasting service, and no roasted product for sale.”
Our Services
Everything Before The Roast
Wholesale Supply
Flexible quantities to suit roasteries of all sizes. From trial samples through to full-container volume orders. We work with your purchasing cycle, not against it — with reliable lead times and honest stock visibility
Sample Programme
Not sure which origin or process is right for your menu? Request green coffee samples before committing. Evaluate on your own roaster, cupping table, and palate. We encourage informed buying decisions.
Origin Consultation
Indonesia has over a dozen distinct coffee-growing regions, each with unique flavour profiles and processing methods. We help you find the right origins for your roastery’s identity — and tell the story behind the cup.
WE ARE GREEN COFFEE SPECIALISTS.
Our entire operation is focused on the supply chain before roasting begins. We source at origin, manage import logistics, ensure quality, and deliver green coffee to you.
What you receive from Epuria is raw, unroasted Indonesian green coffee — beans that are ready to go straight onto your roaster. The craft of roasting, the roast profiles, and the finished product are entirely yours.
This is intentional. We believe the best supply partnerships are those where each party masters their own domain. Ours is green coffee. Yours is the roast.
If you’re looking for pre-roasted coffee or contract roasting services, we’re not the right fit — but we’re happy to point you in the right direction. What we can offer is some of Australia’s best-sourced Indonesian green coffee, ready for your roastery to transform.
Understanding Roast Levels for Indonesian Green Coffee
Epuria does not offer any roasting services. The guide below is provided as an educational resource for the roasters and buyers we supply. All roasting decisions, profiles, and outcomes are the responsibility of your roastery. If you need contract roasting, please engage a dedicated roasting facility.
185 – 205 °C · First Crack
Light Roast
Preserves the origin’s terroir. Ideal for showcasing the distinctive earthy, herbal, and fruit notes found in wet-hulled Sumatran coffees (Giling Basah). Higher acidity, lighter body.
- Bright, floral, tea-like
- Origin complexity retained
- Best for single origin pour-over
210 – 220 °C · Post First Crack
Medium Roast
The sweet spot for many Indonesian origins. Brings out brown sugar, cocoa, and stone fruit notes while maintaining a fuller body characteristic of Sulawesi and Java naturals.
- Balanced sweetness and body
- Lower acidity than light
- Excellent for filter and espresso blends
225 – 235 °C · Second Crack
Medium-Dark Roast
Deepens the body and brings forward dark chocolate, walnut, and caramel notes. Suits Flores and Bali natural-process beans well. Less acidity, heavier mouthfeel.
- Rich, bittersweet finish
- Heavy, syrupy body
- Strong espresso and milk-based drinks
240 °C + · Deep Second Crack
Dark Roast
A roast-forward character dominates origin notes. Bold, smoky, and intense. Indonesian Robusta grades can withstand dark roasting while delivering consistent results in commercial blends.
- Smoky, bold, full-bodied
- Low acidity, high bitterness
- Commercial blends & espresso bases
Tips for roasting Indonesian green coffee
Account for moisture variance
Wet-hulled (Giling Basah) beans from Sumatra typically have higher residual moisture (12–14%) than washed or natural-process lots. Adjust your charge temperature and drying phase accordingly to avoid uneven development.
Slower development for dense beans
High-altitude Indonesian lots — particularly from Gayo (Sumatra) or Toraja (Sulawesi) — are often very dense. Extend your drying and Maillard phases to allow even heat penetration before first crack.
Natural & honey process: watch your ROR
Natural and honey-processed Indonesian coffees carry more residual sugars. Monitor your Rate of Rise (ROR) carefully in the development phase — they can tip into baked flavours faster than washed origins.
Dial in a fresh profile per lot
Indonesian green coffee varies meaningfully between regions, farms, and harvest years. Always cup and adjust your roast profile for each new lot rather than applying a blanket profile across all Indonesian origins.
Seven origins
One roast philosophy
Indonesia holds some of the world’s most extraordinary coffee terroir. We’ve curated seven exceptional origins — each distinct in character, all united by our recommendation for the omni roast.
Why we recommend omni roast
Omni roast sits at the sweet spot between filter and espresso — a medium development that preserves the origin’s terroir character while remaining versatile across brew methods. For the complex, layered profiles of Indonesian coffees, it is the truest expression of what the bean has to offer.
Ijen Blue Mountain
Grown on the slopes of the Ijen volcanic complex in East Java, this coffee benefits from rich volcanic soil and cool misty air. Expect a clean, bright cup with delicate floral notes, mild citrus acidity, and a silky body—refined and elegant, often compared to Jamaica Blue Mountain in character.
Floral, Citrus, Silky body & Volcanic
Light–medium
Bali Kintamani
Grown on the fertile slopes of the Kintamani caldera, this Balinese coffee carries a gentle brightness shaped by volcanic soil and the citrus orchards planted nearby. A naturally processed lot, it delivers a clean sweetness, mild orange-like acidity, and a smooth, medium body with a pleasant lingering finish.
Light–medium
Toraja
From the highlands of South Sulawesi, Toraja is one of Indonesia’s most revered coffees. A deep, full body is accompanied by earthy complexity — dark fruit, cedar, and a subtle spice that lingers long after the cup is finished. Traditional wet-hulled processing gives it the characteristic Sulawesi depth.
Medium–dark
Gunung Halu
Sourced from the Gunung Halu area of West Java’s Bandung regency, this origin offers a softer, rounder profile than its Sumatran counterparts. Brown sugar sweetness, gentle nuttiness, and mild cocoa tones make it an approachable and crowd-pleasing cup—well-suited to both novice drinkers and experienced palates.
Light–medium
Gayo Highlands
Perhaps Indonesia’s most internationally celebrated origin, the Gayo Highlands of Aceh produce a bold, syrupy coffee with great complexity. Rich dark chocolate, earthy spice, and a full body define its character. Grown by smallholder farmers in the Gayo community, many lots are certified organic and Fair Trade — an ethical choice with extraordinary flavour.
Medium–Dark
East Nusa Tenggara
The islands of Flores and Timor in East Nusa Tenggara are emerging as some of Indonesia’s most exciting growing regions. Flores coffees bring bright acidity, tropical fruit notes, and a surprisingly clean finish for a wet-hulled origin. Timor blends complexity and body with sweet dried fruit character — wild, expressive, and deeply memorable.
Light–medium
Temanggung
Grown in the Temanggung regency of Central Java, this coffee is famed for its distinctive bold, smoky character — a result of the volcanic terroir and the area’s long tradition of growing a local robusta-influenced varietal alongside arabica. Full-bodied, intensely earthy, with notes of tobacco and dark molasses; Temanggung is a roaster’s coffee, suited to those who want something truly singular.
Medium–Dark
The case for omni roast
Indonesian coffees are defined by their terroir — and omni roast is the development level that lets terroir speak most clearly. Neither the stark brightness of a light roast nor the roast-dominance of a dark profile, omni roast sits at the intersection of origin clarity and drinkable sweetness.
Works beautifully across filter, espresso, pour over, and immersion methods without recipe compromise.
Preserves the terroir character — the soil, altitude, and processing — that makes each Indonesian origin distinct.
Full sugar development without roast bitterness. The Maillard reaction completes; caramelisation begins gently.