From source to sip
The story behind your next cup.
Flores rises from the Flores Sea like a green spine of volcanoes, and its coffee carries that wildness. In the Bajawa highlands of Ngada District, smallholders farm under bamboo shade within sight of Mount Inerie, growing one of Indonesia's most distinctive and least industrial coffees.
Flores sits far east in the Indonesian archipelago, closer to Komodo National Park than to the better known coffee islands of Sumatra and Java. The Bajawa highlands in Ngada District spread across roughly 6,000 hectares of volcanic slope on the flanks of Mount Inerie. Here a dozen cooperatives organize thousands of coffee-growing families who tend small plots, many of them shaded by bamboo and the protected trees that customary adat law keeps standing.
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The Coffee Story
The SourceCoffee from the Flower Island
Flores sits far east in the Indonesian archipelago, closer to Komodo National Park than to the better known coffee islands of Sumatra and Java. The Bajawa highlands in Ngada District spread across roughly 6,000 hectares of volcanic slope on the flanks of Mount Inerie. Here a dozen cooperatives organize thousands of coffee-growing families who tend small plots, many of them shaded by bamboo and the protected trees that customary adat law keeps standing.
The terroir is the story. Mineral-rich volcanic soil feeds Typica and S795 trees at elevations of 1,200 to 1,600 meters , where cooler nights slow the cherries and let sugars build. This pocket of Flores runs wetter than Sumatra and cooler than Indonesia's lowlands, a microclimate that gives the coffee an earthy depth without the heaviness common to the region.
The CraftNatural processing amplifies the fruit
Most Bajawa coffee is washed or wet-hulled, which makes this natural lot a departure. In the natural process , whole ripe cherries dry on raised beds for weeks. No water strips the fruit away, so the bean ferments inside its own skin and pulls sweetness and fruit character inward. The method rewards careful sorting and steady sun, both of which Flores has in abundance.
We roast this coffee to City+, a level that keeps the cedar aromatics and brown sugar sweetness intact while drawing out the dark chocolate the volcanic soil already builds in. The roast stays bright enough to read the fruit and deep enough to give the cup its grounding weight.
The CupDepth without weight
Cedar opens the cup, woody and aromatic before the first sip. Dark chocolate takes the middle with a bittersweet pull, while warming spice threads through the mid-palate and adds complexity. Brown sugar rounds the finish and softens the earthy backbone. The medium-full body gives the coffee substance, and the low acidity keeps it smooth from start to close. A natural Indonesian that fills the room with aroma and follows through on the cup.
