In Indonesia, coconut sugar is cultivated primarily in rural regions, where farmers tap the sap from the flower buds of coconut trees. The process begins with farmers climbing the trees to make a small incision on the flower stalks, allowing the sap to drip into containers. This sap is collected daily and then boiled over a wood fire until it thickens and crystallizes, resulting in the distinct golden-brown sugar. Traditional methods of production are widely used, with some communities forming cooperatives to ensure quality and sustainable practices. Indonesia’s tropical climate and vast coconut plantations make it one of the largest producers of coconut sugar globally, supplying both domestic and international markets.