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Indonesia – Manggarai
Price range: € 17.43 through € 120.21
Country: Indonesia
Region: Manggarai, Flores Island
Farm / station: Tuang Coffee
Producer: Andre Tuang
Altitude: 1400–1700 m.a.s.l.
Variety: Yellow Caturra, Typica, Kartika
Process: Anaerobic Natural (darkroom fermentation)
Tasting notes: mandarins, milk chocolate, linden blossom
Preparation: suitable for all types of filter coffee preparation (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…). Coffee type: roasted whole-bean coffee
This coffee is deeply personal to us. In May 2025, we sat with Andre Tuang at his processing station in Ruteng, listening to the story of how he returned to his native Flores to work with local farmers. He took us through the station and the farms in the surrounding hills, letting us experience every step of the process from harvesting cherries and hand-sorting to washing the coffee.
This journey gave us a profound understanding of Andre’s philosophy and how the local terroir is reflected in the final cup. We are thrilled to bring you a coffee where we’ve witnessed every step of its journey, all the way to our roastery.
STORY OF THE STATION
In 2014, Andre Tuang left his corporate job in Jakarta and returned to Flores with a vision to empower local growers. At the time, it was nearly impossible to find unblended coffee from the region, as most harvests were sold as cheap commodities. Andre began working with farmers to improve processing quality, and today his organization supports over 2,500 members.
This specific lot comes from a group of approximately 250 farmers from the villages of Nati, Mbohang, and Gulang, who grow their coffee traditionally in semi-forested gardens. The project also focuses on social impact: it funds electricity in Mbohang, provides scholarships for children, and offers interest-free loans and advances for home construction.
HOW THE COFFEE IS PROCESSED
This coffee is processed using the Anaerobic Natural method, with a strict focus on uniform fermentation in a controlled environment.
- Quality Control: The station team first hand-inspects the cherries on tarps.
- Anaerobic Phase: Cherries are placed in 50-liter bags with plastic liners. The bags are rotated daily to ensure even fermentation.
- Darkroom Fermentation: The coffee ferments in a dark room. The process is concluded based on color, aroma, and a target pH value of approximately 4.5.
- Drying: The coffee is dried on raised beds for 6 to 8 weeks, with the team turning the beans every three hours.
- Logistics: After resting and final hand-sorting, the coffee travels by boat from Flores to the port of Surabaya on Java.
VARIETY
The Yellow Caturra, Typica, and Kartika varieties are grown traditionally using organic fertilizers made from leaves and coffee cherry husks. Farmers plant the trees with generous spacing under the shade of clove and ginger plants. The ginger is harvested monthly as a supplemental income for the farmers; this proximity to spices is naturally reflected in the coffee’s unique flavor profile.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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