We provide the best quality with natural processing to make our quality of spices & coffee better. We don't use any artificial additives and preservatives. As a result our products are tastier and healthier.

Contact us today to learn more about our high-quality spices and coffees.

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-- Indonesian Spices & Coffee Exporter --

✓ We are company that supply, trades and exports spices and coffee. We offer a wide variety of spices and coffees, including Wwhole spices, Green coffee and Roasted.
✓ Established in 2020, Kloperindo is based in Jakarta with warehouses in several cities in Indonesia
✓ Our spices and coffees are of the highest quality and are sourced from the best farms in Indonesia.
✓ We offer competitive prices and excellent customer service. All of our product is genuine Indonesian products.


We provide various Agriculture item such Spices, Coffee, and Others.
We have an extensive product line
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Whole Spices

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Green Bean / Roasted

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Other Item

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Arabica sumatra
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7 Bold and Tasty Clove Recipes


best Selling Spice

Cloves have been a popular spice used in many recipes for hundreds of years. But, recently the market for cloves has been drastically expanding throughout the Asia Pacific. With advanced technology and improved transportation networks, more countries are now able to access this highly sought-after spice.

Cloves are mainly grown in Indonesia and make up a large portion of the country’s exports to other nations around the world. The high demand for cloves has resulted in an increased production of the crop across the Asia Pacific as well as various forms of scientific research being conducted on how to improve yield and quality. This indicates that there is definitely potential for further expansion of the market within this region.

Giling Basah : Wet-Hulled Process

The wet-hulling process, also known as "Giling Basah" in Indonesian, is a unique method of coffee processing primarily practiced in Indonesia, particularly on the islands of Sumatra, Sulawesi, and Java. This process is highly distinctive and contributes to the characteristic flavor profile of Indonesian coffees. Here's an explanation of the unique aspects of the wet-hulling process: Pre-Hulling Stage: Initially, the freshly harvested coffee cherries undergo the usual initial processing steps common in coffee production worldwide. This involves depulping the cherries to remove the outer skin and then fermenting the beans to remove the mucilage. Pulping and Partial Drying: After the initial processing, the coffee beans still have a significant amount of moisture content. In the wet-hulling process, instead of allowing the beans to dry fully as in other methods, they are pulped when they still have a high moisture content, typically around 50%. This distinguishes it from the "washed process," where the beans are dried to a much lower moisture content before hulling. Hulling with High Moisture Content: The next unique step in wet-hulling is the hulling of the beans while they still have relatively high moisture content. This is typically done using simple machinery or sometimes by hand. The high moisture content and the pulping at this stage make the parchment layer around the bean soft and easier to remove. Sun Drying: Following hulling, the beans are spread out to dry in the sun. This is where much of the moisture is removed from the beans. However, because they were hulled at a high moisture content, the beans tend to dry more quickly than in other methods. This rapid drying contributes to the characteristic bluish-green hue of wet-hulled beans.