Robusta Coffee plants can thrive in cold areas with an altitude of 800 MASL. The characteristics of this coffee include a soft texture, an aroma reminiscent of chocolate, an ideal level of acidity and an aftertaste of nutty, dark cocoa, also a bit caramel.

Located at an altitude of 600 - 1,500 MASL in a wet and humid location, Temanggung Coffee plant produces unique coffee characteristics. The uniqueness of this coffee lies in its spicy and chocolatey taste sensation, as well as its low acidity.

Mount Argopuro in Jember is well-known for being the best coffee-producing lands, particularly for Arabica Coffee. While not all the geographical contours on the Argopuro are suitable for planting this type of coffee, the resulting bean production maintains its distinctive characteristics, including the typical Arabica acidity, strong taste and sweetness.

Arabica coffee from Bali's Kintamani region thrives at relatively high altitudes, typically ranging between 1,000 and 1,500 MASL. The climate in this area exhibits a diverse range from cool to hot. The coffee beans produced in this region are distinguished by their thick and full-bodied shape. The resulting flavor profile is a harmonious blend of chocolate, fruity nuances, floral undertones and subtle spices.

Arabica Coffee Toraja is widely acclaimed as a premium coffee due to its exceptional quality and distinctive flavor profile. It thrives at elevations surpassing 1,000 MASL, resulting in a flavor characterized by gentle acidity, floral or woody aromas and has a rich taste profile.

In some regions of Papua, Arabica Wamena coffee is still cultivated and traditionally harvested by local farmers. It typically grows in the highlands, especially in the Wamena area of Papua. This particular Arabica coffee showcases a variety of flavors, including hints of tropical fruits, chocolate, and caramel.