17th Century with exports beginning in 1711, controlled by the Dutch East India company. Initially only Arabica was produced but after rust wiped out much of the crop production was switched to disease resistant Robusta. One of the unique aspects of coffee production in Indonesia is a hybrid process of washed and natural processes, which has a dramatic effect on cup quality. The process dramatically reduces the acidity of the coffee and increases its body too. The result is a softer, rounder, heavier bodied cup of coffee. Semi washed coffees tend to be very heavy bodied, earthy, woody and spicy with very little acidity.