FLORES ANAEROBIC NATURAL
Manggarai, Flores, this Anaerobic Natural Kartika coffee showcases the innovative spirit of Tuang Coffee. Managed meticulously by Andre Hamboer, ripe cherries are carefully selected and fermented anaerobically for up to 120 hours, then gently dried over 7-8 weeks on raised beds. This extended processing imparts vibrant and exotic notes of boozy fruit, sweet strawberry, refreshing pomegranate, and subtle cardamom spice. Tuang Coffee’s dedication to sustainability and empowering local farmers shines through each distinctive sip, inviting you to experience the extraordinary terroir of Flores.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Manggarai
Country: Indonesia
Producer: Tuang Coffee
Mill: Ruteng
Process: Anaerobic Natural
Varietal: Kartika
Harvest date: 2024
Volume Purchased:140
About the farm: Cherry picking and sorting; anaerobic fermentation 110-120 hours using tank; drying using raised beds with green house (6-8 weeks); once evenly dried, we rest the dried cherry for aound 2 months to stabilize the moisture and water activity; hulled, sorted and packed.
Drying time: 6-8 weeks for Anaerobic Natural
Drying Temperature: NA
Humidity: 11.5%
Density: .6
Water Activity: NA
Stabilization: 22 Days
Elevation: 1300-1600
Temperature: 15-32’C
Total trees: 150 trees per hectare
Other trees: Ginger, cinnamon, bananna, yum
Taste Cup Profile
Boozy, Cardamom, Pomegranate, Strawberry
Processing Cup Effect : 7
Sweetness : 7
Acidity : 9
Clarity : 5
Aftertaste : 9
Floral : 6
Spice : 5
Internal Cup Score : 87.5
Bean: 71 Ground:103
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
NA
FOB : $5.46LB / $12.03KILO
NA
Our Cost Of Green : $6.97LB / $15.36KILO
Roasted cost 14% : $8.01LB / $17.67KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
I started the organization to focus on the coffee processing both wet and dry mill. We buy the coffee from the local farmers and process the post harvest in our production house.
What makes this harvest or lot different from others?
We did not make any particular steps on the process of that coffee that you have, it was the same protocols that we use in our normal batch. The difference would be on the weather and micro temperature in the nights.
What would you say separates your coffee from others?
I think what makes us different is we process our coffee with a unique terroir condition, We also really care about the local empowerment, so if we have any issue about logistic, cherry quality or price volitality, we can solve them in a more transparent and eficient way.
What does your day consist of managing the farm or farms?
Work on coffee mill, drying, and sorting. Meeting with farmers and mostly busy with shuffling/raking parchments while drying and make sure the moisture is uniform around 11%. Also cupping each batch and evalute the processing steps for each production batch.
What opportunities are you looking for from people who buy your coffee or work with you currently?
To introduce my hometown coffee, and to share more story about the people and the Flores itself. We are happy if more people can try, appreciate and enjoy our crafrtmanship.
Where does your sense of passion for coffee come from?
Around 10 years ago, we found that people did not know there were coffee from Flores Indonesia, because it was mostly mixed with other coffee and labelled as coffee from somewere else. This made the coffee price from Flores was low and unfair market practices happened in the farm level. We established our organization to present a more tranparancy and tracebility in coffee so the community has more trust about quality of Flores coffee and willing to more appreciate the coffee.
Are you looking to grow relationships with long-term partners?
Yes, we love that. We hope we can collaborate with the coffee buyer and build more relationship beyond coffee. We never stop learning about production in coffee processing, and we are more than happy if we can get comments or feedbacks that can help us growing.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
We are a coffee processor from Flores Indonesia, and we are happy to introduce the coffee from our hometown to everyone who wants to try new things. Flores is a small island in east Indonesia, and coffee is the the backbone for the local community. We are so proud to take our role to process and highlight the specialty coffee from Flores. We are also ready to explore any opportunity to collaborate with coffee enthusiasts around the world, even though we are quite new in this industry, but we have a big dream for our coffee and also for the Flores in general, so I hope we are able to represent the coffee, culture and the people for appreciation and feedback.