Description
Bajawa
Flores Coffee is famous in the Bajawa (Ngada) and Manggarai area and illuminate Indonesia’s specialty coffee with its strong flavor and body.
Flores Coffee is a rare specialty Arabica coffee produced by smallholder farmers inhibiting fertility in the volcanic highland area.
In the heart of the colorful Flores Dry Island.
Formerly produced by Bhajawa Ethnic it was known as Flores Dry Processed (DP) Arabica Coffee in the market.
The coffee was sold along with Arabica coffee produced by neighboring ethnic groups in the Manggarai district.
Recently, the Bhajawa and Manggarai villages have a strong will to improve their quality of Arabica coffee by applying wet processing and delivering it to the market, using a geographical and ethnic name of BLUE FLOWERS COFFEE.
In this view, the farmer groups are supported by the local government, the Indonesian Coffee, Cocoa Research Institute (ICCRI) and the private sector, PT.
Indokom Citra Persada, for marketing.
De Flores Island is one of the large islands in the east of Nusa Tenggara, in the Lesser Sunda Archipelago, located about 8 – 9 oS and 123 oE.
It was found by Portuguese expeditors when they landed on a small peninsula in the eastern part and named it “Coba da Flores”.
Arabica coffee farmers of the Bhajawa ethnic group are enthusiastic about working together in various groups to improve quality.
The farmer groups have readily adopted new technologies guided by ICCRI.
There is an Arabica coffee quality improvement program changing from dry process (DP) to wet process (WP), and it was initiated in only two farmer groups in 2005.
The farmer groups were Fa Masa and Suka Maju. Giling Basah Process: The processing unit removes the outer skin of the red cherries using a pulping machine, then the coffee beans are pulped and with their mucilage are placed in the fermentation tank or plastic bag for 24-36 hours and then continue with the washing and sun drying process.
Sun drying is conducted on a patio, tarpaulin or bamboo mat.
For the wet shelling process, after washing, the parchment beans are cleaned for sun drying until they have a moisture content of 35% and then shelling is continued by sun drying to 12.5% MC.
For the dry shelling process, after washing, the bean with the cleaned parchment will be sun dried to 12.5% moisture content.