Flores: Wet Hulled Wawo Wae

We fell in love with Flores a couple of years ago and made it part of our offerings from the Sunda Islands and Oceania region. The farms where this coffee is from are in close proximity to the Wawo Muda volcano on Flores island, benefiting from the nutrient rich soil in this high altitude zone (1500+ meters above sea level). Farmers in this area tend to grow a mix of older Typica trees and S795, commonly referred to as "Jember", a natural mutation of Typica and Liberica. Coffee is typically traded through cooperatives or coffee "collectors", this being the latter. It's from three different collectors who gather from farmer groups in nearby areas such as Wolo Bobo, and Bajawa, all of it processed at a central station called Wawo Wae. This is another beautiful Farm Gate coffee and an excellent choice for espresso.

Cupping Notes: Intense chocolate roast flavors flecked with notes of pine oil, sorghum syrup, tobacco, and aromatic wood

Brew Recommendations: Drip, French Press, pour over, espresso

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Varietal: Jember, Typica

Region: Kampung Wolo Wio, Ngada District

Altitude: 1300 - 1500 meters

Process: Wet Hulled (Giling Basah) and patio sun-dried

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Ngada District of Indonesia, this Jember varietal represents the distinct character of the region’s coffee production. Grown between 1300 and 1500 masl, the beans are prepared using the wet hulled method, a technique traditional to the Indonesian archipelago that often results in a heavy body and reduced acidity. When evaluating such profiles, one might consult a flavor wheel to better identify the complex interplay of savory and sweet elements.

This specific lot, offered by Keia & Martyn's Coffee, presents a profile defined by chocolate, pine oil, sorghum syrup, tobacco, and aromatic wood. While wet-hulled coffees are frequently noted for their earthy, rustic qualities and deep, resonant sweetness, the specific terroir of the Ngada District provides a unique backdrop for these characteristics to develop. This selection offers a compelling look at how regional processing traditions shape the final cup.