Orange zestgingerbreaddark chocolate

Origin

Indonesia

Terroir

Manggarai, Flores Island, Indonesia

Producer

Tuang

Process

Washed

Species

Arabica

Varietal

Kartika

Altitude

1400 – 1700 m

Roasting

Medium

Quality with purpose, from Flores Island

Producer

Tuang Coffee

Tuang Coffee was founded in 2014 by Andre Hamboer, who left Jakarta to work directly alongside smallholder farmers in the Manggarai region. Before his arrival, coffee from Flores was routinely blended with lots from other islands and sold as commodity grade, with little recognition or fair payment for producers. By 2023, the organization works with over 2,500 farmer members across 17 community groups in three main village areas: Nati, Mbohang, and Gulang.
Farmers receive seasonal training on cherry selection, as well as tools and equipment to avoid the use of herbicides. Support extends beyond coffee: Tuang offers pre-harvest deposits, zero-interest loans, and scholarships for farmers’ children, and has funded electricity infrastructure in the Mbohang area.

Origin & Farm

Manggarai, Flores Island

Coffee is grown at 1,400–1,700 masl on the eastern side of Manggarai, widely regarded as the most fertile area of Flores Island. Farms are small and traditionally managed, with trees well-spaced and grown under shade alongside ginger, clove, taro, and banana. No herbicides are used; organic matter including dried grass, leaves, and pulped cherry skins serves as natural fertilizer. The main varieties are Yellow Caturra, Typica, and Kartika.

Process

Washed

Cherries are picked in the farming villages and transported to Tuang’s central processing station in Ruteng. After arrival, the coffee is spread and sorted for quality before pulping. It then undergoes wet fermentation in tanks for 36–48 hours, followed by thorough washing. Drying takes place on raised beds over 7–10 days, with turning every 3 hours to ensure even moisture reduction. The coffee is then rested, hulled, hand-sorted, and bagged before transport by boat to Surabaya for export.

Cup Profile

Orange zest, gingerbread, dark chocolate

The cup opens with a bright orange zest acidity, lively but well-integrated. A warm gingerbread complexity develops through the mid-palate, adding depth and a subtle spiced character rarely found in washed Indonesian coffees. The finish is smooth and lingering, grounded in dark chocolate with a quiet black tea length. Roasted to medium, this lot is built for espresso but rewards patient extraction.

Why we love it

“Proof that fair prices and exceptional quality can grow from the same soil.”

Ready to try this coffee?

Ships fresh, roasted to order in Belgium.

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Minimum 7 days resting period after roasting date
We strive to provide coffee that’s both fresh and properly rested. Our coffee reaches peak flavour between 1 and 8 weeks after roasting, and stays delicious for 3 months or longer when vacuum-sealed or frozen.

Grind	Whole beans, French Press, V60, Automatic Dripper, Moka Pot, Espresso
Weight	1kg, 220g

Manggarai
Washed
medium roast