Aceh coffee is actually not much different from most coffee in Indonesia. The difference is that it is filtered several times before serving, making it less thick than most coffee. It is typically served very hot.
Papeda is a Papuan staple dish. It's a clear sago congee that appeared more like a bowl of weird gooey glue rather than something edible. But once a lemony tuna fish soup was poured generously over it, papeda came alive with appetizing colors and fragrance and was actually very delicious!