Top 16 Indonesian Non-alcoholic Beverages

Gayo Kopi is a distinguished Indonesian company specializing in the production and export of premium Wild Kopi Luwak coffee. Their beans are sourced from the Gayo Highlands in Northern Sumatra, where wild civets naturally select and consume the finest coffee cherries.

This natural process imparts unique flavor profiles to the beans, resulting in a rich and indulgent coffee experience. Gayo Kopi is committed to ethical sourcing, ensuring that all their Kopi Luwak is collected from wild, uncaged civets, thereby supporting both environmental sustainability and animal welfare. Expand

East Java is an Indonesian brand dedicated to producing natural, organically grown foods with a clear focus on origin, ingredient purity, and artisanal processing methods. Their range includes spices, honey, teas, grains, salts, jams, and other products sourced from specific regions across the archipelago, following a strict “single origin” philosophy.

The brand works closely with small producers who rely on sustainable agricultural practices and manual techniques, preserving authentic flavors while avoiding unnecessary industrial processing. East Java aims for every product to reflect its terroir - whether it’s aromatic spices from East Java, honey from tropical plantations, or fine sea salt from Indonesia’s coastal areas.

Their commitment to quality, transparency, and ethical collaboration with local farmers makes these products a representative example of modern Indonesian gastronomy that seamlessly blends tradition, sustainability, and traceable provenance.Expand

Bukit Sari is one of the oldest and largest organic tea plantations in Indonesia, located in West Java and spanning more than 1,400 hectares of certified ecological cultivation. Their assortment includes green, black, white and premium “imperial” teas, each reflecting the distinctive climate and volcanic soil of West Java.

The plantation relies on its own natural mountain spring and implements sustainable energy solutions, including a small hydroelectric system, which helps reduce its overall environmental footprint. Full control over the entire process - from hand-picking to final packaging - ensures that their teas retain authenticity, a clearly expressed terroir and the high quality expected from a specialized grower.Expand

Akasa Coffee is a specialty coffee roastery and brand from Kintamani, a mountainous region in Bali, Indonesia, renowned for its high-quality Arabica beans. Their philosophy, “From Farm to Cup” reflects a deep commitment to every step of the coffee production process – from seed selection, planting, fermentation, drying, roasting, to serving.

The goal is to deliver the authentic taste of Kintamani coffee in every cup. Akasa Coffee focuses on preserving quality and flavor consistency by paying close attention to every detail of production.

Their coffee is processed according to international standards, making them a recognized brand both locally and internationally.Expand

Sido Muncul is a leading Indonesian producer of traditional herbal remedies, supplements, and functional beverages, founded in 1951 in Semarang and developed into one of the most recognized brands in the jamu industry. The company combines Indonesia’s botanical heritage with modern pharmaceutical standards, using strictly controlled raw materials to ensure consistent quality and safety.

Sido Muncul operates a modern manufacturing facility employing several thousand people, maintains extensive nationwide distribution, and exports its products globally, positioning itself as a brand that successfully merges tradition, science, and contemporary consumer needs.Expand

Wahana Estate is one of the most renowned and innovative coffee plantations in Indonesia, located in the Sidikalang region at elevations ranging from 1,300 to 1,500 meters above sea level in North Sumatra. Established in 2005, the estate is owned by the company PT Wahana Graha Makmur, and its name, “Wahana”, symbolically means “a vehicle for great success” in the Indonesian language.

The estate spans approximately 500 hectares, with around 250 hectares dedicated to coffee cultivation and over 30 hectares used for nurseries where numerous coffee varieties are developed. Wahana Estate stands out in the world of specialty coffee due to its dedication to varietal research and experimentation with a wide range of cultivars. Coffee processing takes place directly on the estate, using the traditional Indonesian giling basah (wet-hulled) method, as well as natural and dry processes.

This results in diverse flavor profiles - from notes of chocolate, almond, dried fruits, and spices, to citrusy and floral tones such as jasmine, honey, and black tea. Today, Wahana Estate is a symbol of sustainability, varietal diversity, and high standards in specialty coffee from Sumatra - an ideal choice for those seeking complex and authentic flavor experiences.Expand

Seven Bika Coffee is an Indonesian specialty coffee brand that uniquely blends rich tradition with modern quality standards. Founded in 2014, it is the natural continuation of the family-run factory “Tjap Gadjah”, established back in 1968 in the heart of Sidikalang.

The brand draws its inspiration and raw materials from seven legendary regions renowned for producing exceptional coffee: Sidikalang, Gayo, Toraja, Java, Bali, Papua, and Flores. At the core of their philosophy is a focus on single-origin Arabica, alongside carefully crafted blends that reflect the richness of Indonesia’s diverse terroirs. The coffee is processed by hand and in small batches, allowing the authentic aromas and unique character of each origin to shine through.

Great care is also given to health-conscious aspects - their coffees are known for low caffeine content and proudly carry the label “Healthy Premium Coffee”, a symbol of both quality and responsibility toward consumers.Expand

Harendong Organic Tea Estate is an organically certified tea plantation located in the mountainous region near Mount Halimun Salak National Park in Banten Province, at an elevation of roughly 800 to 1000 meters. The leaves are hand-picked and processed in small batches with minimal intervention, preserving the natural aroma, mineral character of the volcanic soil and the distinct terroir of this highland environment.

High humidity, frequent mists and abundant rainfall contribute to the development of clean, elegant flavor profiles in the black, green, oolong and white teas produced here. Their “clean taste” character - marked by the absence of bitterness and subtle floral, grassy or mineral nuances - reflects fully natural cultivation and careful resource management.

Harendong Tea Estate combines sustainable agriculture, deep respect for the local ecosystem and precise processing techniques to offer teas with an authentic expression of West Java’s mountainous landscape.Expand

Suwe Ora Jamu is a contemporary Indonesian brand that reintroduces the traditional herbal drink jamu in a modern, urban format tailored to younger consumers and those seeking a natural yet practical alternative to industrial beverages. Their products are based on classic Indonesian herbal recipes and use ingredients such as ginger, turmeric, kencur, lemongrass, and various spices, combining them into handcrafted herbal drinks and teas.

The assortment includes traditional blends, wellness-focused variants, and seasonal formulas, while the brand also offers innovative modern interpretations such as lightly carbonated jamu drinks. Through its blend of tradition, natural ingredients, and modern design, Suwe Ora Jamu has become one of the most recognizable forces driving the contemporary revival of jamu culture in Indonesia.Expand

Toarco Toraja is a premier producer of high-quality Arabica coffee from the Toraja Highlands in North Sulawesi, Indonesia. Toarco Toraja stands out as one of the few producers in Indonesia that maintains complete control over the entire coffee production process.

From seedling selection and sustainable cultivation to hand-picking, meticulous sorting, and state-of-the-art "Full Wash" processing, every step is carefully managed to ensure absolute consistency and excellence. The washed processing method enhances the clarity, balance, and refined acidity of the beans, resulting in a clean and vibrant cup profile.

After processing, the beans undergo rigorous grading and sorting before being packed in "GrainPro" bags and exported in temperature-controlled containers to preserve freshness. Recognized for its unparalleled craftsmanship and rich cultural heritage, Toarco Toraja coffee is celebrated by specialty coffee enthusiasts worldwide.

Its flavor profile is known for its smooth body, balanced acidity, delicate sweetness, floral notes, and hints of spice, making it a true connoisseur’s choice. With a relentless focus on quality, authenticity, and sustainability, Toarco Toraja continues to set the global benchmark for Toraja Arabica coffee, delivering an unmatched coffee experience in every cup. Expand

Soda gembira is a sweet, fizzy beverage from Indonesia, widely consumed across the country and especially popular in Java and Sumatra. The name translates to "happy soda," reflecting its status as a cheerful, indulgent drink often enjoyed during festive meals, gatherings, or as a casual refreshment. The drink is made by combining sweetened condensed milk, syrup (typically strawberry or rose-flavored) and carbonated soda water. The result is a visually striking and sweet-tasting drink with a light, creamy texture balanced by carbonation. Its origins are not tied to a specific region but rather to the broader Indonesian approach to mixing Western-style beverages with local tastes. The use of sweetened condensed milk is common in Southeast Asian drinks, and in the case of soda gembira, it acts as both a sweetener and a source of richness. The syrup, often vibrant pink in color, adds fruity notes and visual appeal. Soda water, usually a plain or lemon-lime variant, is poured over the milk and syrup mixture just before serving, creating a layered and slightly effervescent drink that is stirred before consumption. Soda gembira is typically served over ice in tall glasses and consumed immediately to retain the carbonation. It is especially popular during iftar in the month of Ramadan, served alongside other sweet or savory dishes to break the fast. Although it is a non-alcoholic and simple beverage, it holds a special place in social and family contexts, often evoking a sense of comfort and nostalgia for many Indonesians. While there are variations that use different syrups, flavored sodas, or even evaporated milk, the basic concept remains the same: a cold, sweet, and carbonated drink designed to be both satisfying and easy to prepare. In some food stalls or restaurants, it may be customized further with additional toppings like jelly or fruit pieces, though the classic version remains the most common.Expand

Bajigur is a traditional Indonesian beverage hailing from the Sundanese culture of West Java, celebrated for its comforting warmth and rich, sweet flavor, typically enjoyed during the rainy season or cooler evenings. At its heart, Bajigur is a mixture of coconut milk and palm sugar (gula aren), which combine to form a creamy, caramel-toned base. What sets it apart is the addition of aromatic spices such as ginger and a subtle hint of pandan leaf, infusing the drink with a gentle spiciness and a fragrant, almost vanilla-like depth. Some variations also include a pinch of salt or coffee for added complexity. Bajigur is traditionally served hot and is often accompanied by local snacks like boiled bananas, steamed sweet potatoes, or sticky rice cakes, enhancing the overall experience of rustic, homestyle indulgence. Historically, it was sold by street vendors who would roam neighborhoods with portable stoves, the steam rising from their kettles drawing in passersby with the irresistible scent of spiced coconut, though it has modernized over time, with instant versions now available in sachets.Expand

Indonesian kopi luwak is often cited as the most expensive coffee in the world. It is made from coffee beans that are digested and excreted by the civet (luwak)—a catlike mammal that is native to Southeast Asia—before they are washed, ground, and roasted. It is believed that when the coffee beans pass through the animal’s digestive tract, they lose their astringency, which makes the coffee softer, smoother, and less bitter. The coffee was allegedly discovered in the 19th century during the Dutch colonial rule when the local farmers were forbidden to harvest coffee for their personal use. They accidentally found that civet’s drippings contained undigested coffee beans, which they later used to brew coffee. Although kopi luwak nowadays enjoys immense international popularity, there are many who argue against the entire kopi luwak trade. Since it is almost impossible to get the beans from wild animals, most producers keep the animal in cages, and in some cases, the civets are force-fed. These conditions often raise concerns over animal rights and the entire future of the civet population. Although kopi luwak has many supporters, there are also those who claim that the hype is not justified and that the price—which can reach astronomical prices of $80 per cup—is not reasonable.Expand

Wedang jahe is a spiced ginger drink from Indonesia, commonly enjoyed across Java and other parts of the archipelago as a warming and soothing beverage. The name comes from the Javanese word “wedang”, meaning a hot drink, and “jahe”, meaning ginger, highlighting its key ingredient and primary function. Made by boiling slices of fresh ginger root with palm sugar and occasionally enhanced with additional spices like cinnamon, cloves, pandan leaves, or lemongrass, wedang jahe is known for its bold, aromatic flavor and mild spiciness. It is typically served hot and is appreciated for both its taste and its comforting properties, particularly in the evening or during cooler weather. This drink is deeply rooted in Javanese culinary culture, where it is associated with hospitality and everyday well-being. It is commonly served in homes, warungs, and street stalls, sometimes as part of a larger offering of jamu, Indonesia’s herbal drink tradition. The ginger used in wedang jahe is often crushed or thinly sliced to maximize the release of its pungent oils, while palm sugar provides a rich, caramel-like sweetness that balances the heat. The result is a drink that is both invigorating and relaxing, often sipped slowly and valued for its ability to promote digestion, ease cold symptoms, and warm the body.Expand

Bandrek is a traditional Indonesian spiced drink from West Java, particularly popular among the Sundanese people, known for its warming, soothing qualities and bold, aromatic flavor. It is typically consumed during the rainy season or in cold weather, especially in highland areas, to warm the body and boost circulation. The drink is made from a base of palm sugar and fresh ginger, giving it a rich, sweet-spicy taste. Other ingredients often include cinnamon, cloves, lemongrass, pandan leaves, and black pepper, with some regional versions adding coconut milk for a creamy texture or young coconut flesh for extra richness. Traditionally prepared by boiling all ingredients together, bandrek is served hot, often enjoyed in the evening or during gatherings as a natural remedy for colds, sore throats, or fatigue. In Sundanese culture, it’s not just a drink but a symbol of hospitality and communal warmth, frequently offered to guests or shared during social occasions.Expand

Thick and rich kopi tubruk is the most popular coffee in Indonesia, especially in Java. It involves simple preparation in which boiling or hot water is combined with fine or medium ground coffee. The combination is mixed until it is well incorporated, and it is then left to sit for a couple of minutes until the coffee grounds settle at the bottom of the cup. Although sugar is optional, most people choose to sweeten the coffee by mixing sugar with coffee grounds, before the water is added. This method of preparation is believed to have been introduced by the traders from the Middle East since both the method and the coffee are quite similar to Turkish (Greek) coffee. In Indonesia, coffee is brewed at home, but it is also sold at numerous street stands or specialized coffee shops (warkop or warung kopi). Expand

Sekoteng is a warm, comforting Indonesian beverage made from sweet ginger-infused broth, commonly enjoyed in Central Java, particularly in cities like Semarang and Solo. It is typically served with a colorful mix of ingredients such as peanuts, mung beans, diced bread, and chewy tapioca pearls, all floating in the steaming spiced liquid. The defining element of sekoteng is its aromatic ginger base, which is often sweetened with sugar and sometimes lightly enhanced with pandan or lemongrass to create a deeply soothing and slightly spicy profile. Vendors often serve it in glass mugs, ladling it from large pots that keep the drink hot and inviting, especially during cooler evenings or rainy days. Sekoteng is popular as a street food drink and can often be found sold by pushcart vendors who roam neighborhoods in the evening, calling out to customers with the sound of clinking glasses or a soft chime. Its appeal lies in the warmth it provides, both from the temperature and the natural heat of the ginger, making it a beloved choice for winding down or socializing in the night hours. While the core elements remain consistent, some local versions may include additional grains or jellies, allowing each cup to vary slightly in texture and richness.Expand

Kopi joss is a distinctive coffee preparation from Yogyakarta, Indonesia, known for its unusual method of adding a piece of hot-burning charcoal directly into a cup of brewed black coffee. It is most closely associated with street-side angkringan stalls, small, informal food carts that serve drinks and snacks, often near train stations or busy night markets. The drink consists of strong black coffee, usually brewed using finely ground robusta beans, mixed with sugar, and then dramatically finished with a red-hot lump of charcoal dropped into the cup, producing a sizzling sound and a brief plume of steam. The origin of kopi joss dates back to the 1960s or 1970s, and it is generally credited to a street vendor in Yogyakarta who began adding hot charcoal to brewed coffee as a way to modify its flavor and possibly reduce perceived acidity. The name "joss" is said to imitate the hissing sound made when the hot charcoal touches the liquid. Over time, the drink gained popularity among locals, students, and curious visitors, becoming a recognizable part of the city’s informal food and beverage culture. It is now widely associated with Yogyakarta’s late-night culinary scene. Despite its unconventional preparation, kopi joss is served and consumed like any regular coffee. After the charcoal is added and the initial fizzing stops, the drink is allowed to settle for a moment before being stirred and sipped. Some vendors remove the charcoal before serving, while others leave it in the glass until the coffee is finished. The charcoal is usually made from coconut shell or hardwood and is fully carbonized, minimizing the release of unwanted substances. While scientific opinions vary, fans of the drink claim that the charcoal smooths the bitterness of the coffee and gives it a slightly smoky or toasted aroma. Kopi joss is usually consumed without milk or creamer, in keeping with its robust, straightforward character. It is often enjoyed alongside simple snacks like fried tempeh, boiled eggs, or rice-based dishes offered at the same angkringan stall. The drink is inexpensive and accessible, maintaining its place as a popular choice for both casual coffee drinkers and those seeking a local specialty. Its unique preparation has drawn attention beyond Yogyakarta, and some coffee shops in other Indonesian cities have attempted to replicate the experience, though it remains most closely tied to its original context.Expand