Flores Bajawa

Roast Quick Facts

MediumVanillaBakers ChocolateAll Spice
This coffee sets itself apart in scent and flavor, hard to capture fruit notes, possibly mango, with a creeping cream and caramel finish.
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🔬 Under The Microscope

Roaster Notes:
The "Organic Flores Bajawa Ngura 'Komodo Dragon'" coffee offers a robust flavor profile. It tantalizes with notes of dark chocolate and ripe cherries, intertwined with a hint of spicy nutmeg. The body is full and smooth, leaving a lingering, velvety mouthfeel. Subtle undertones of earthy cedar and a touch of smokiness add complexity. Grown organically, this coffee reflects the rich volcanic soil of Flores, making each sip a truly exotic and indulgent experience, reminiscent of the mystique of the Komodo Dragon.

Country of Origin:

Best Brewing Method:
Pour Over

Origin of The Beans

Where does Flores Bajawa's beans come from?
The Region

Portuguese explorers first encountered the island of Flores in the early 1400s. The majority of its coffee cultivation occurs in the Ngada district, notably on the inclines of Inerie Volcano. In Ngada, around 6,000 hectares are dedicated to coffee farming, with Arabica varieties constituting about 90% of this. The region predominantly grows S795 Flores, along with Typica, Catimor, and Timor hybrids. These coffee trees thrive under the shelter of shade-providing species like Bamboo and the Juria varietal, contributing to the area's rich coffee culture.

The Farm

In Bajawa, coffee cultivation and processing are managed by a dynamic cooperative system, formed and operated by the local farmers themselves. This collaborative approach has given rise to 12 different cooperatives, each contributing to a unified goal. Working in harmony, these coops leverage their collective expertise to produce exceptional coffee, distinguished by its smooth body and rich, syrupy chocolate flavors. This community-driven model not only enhances the quality of the coffee but also fosters a sense of unity and shared success among the farmers of Bajawa.

Process & Harvest

The "Wet Hulled, Patio Drying" coffee processing method involves removing the coffee cherry's skin and pulp, followed by a brief fermentation and washing. The beans are then hulled while still moist and spread out on patios to dry, enhancing their distinct, bold flavor profile.

The Region
The Farm
Process & Harvest