Flores is a unique Indonesian coffee area, not just because the Komodo Dragons are so close… but because of the excellent coffee quality.
Flores is an Indonesian island, and as a coffee bears more resemblance to the coffees of Timor-Leste, New Guinea and Java than to the wet-hulled coffees of Sumatra and Sulawesi. It is sweet, with good More is an Indonesian island we have sourced coffee from for years, but now with increased focus. We are buying from regional cooperatives and individual farmers. The coops include many small-holder farmers and are doing a range of The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More methods, wet-process, In coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This form of sweetness is largely a dynamic More (Pulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal of the skin from the coffee, like More) and full natural process.
This means a range of flavors, from the more subdued and clean tasting wet-process coffee (akin to how much Central American coffee is known for its "classic," balanced profile.: Central American coffee is known for its "classic," balanced profile. Centrals are primarily wet-processed since the climate is too humid for dry processing and hence More is processed) to the more In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two More and A general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried Apricots from Sun Maid at the supermarket, More honey and natural methods.
We source Flores Indonesian coffee is known for its unique earthy, potent flavors. Some like it, some hate it, but it's certainly distinctive. Much of the coffee in Indonesia is processed using the unique method called "Giling Basah," More from several areas, which can be roughly divided as the Bajawa area in the southern central area and the Manggarai area centered on Ruteng a bit north and west of Bajawa.
The coffee areas are modest in altitude. The highest peak is only 1736 meters (about 5696 feet) above sea level and much coffee comes from areas around 1000 -1200 meters. The milling tradition is wet-process; the coffee has a resemblance to the coffees of Timor-Leste, and There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928, supposedly from Ethiopia seed stock. It was More, compared to the An uncertain term to describe a coffee processing technique somewhere between wet-process and dry-process: Semi-washed has been used, most commonly in Brazil, to describe a hybrid coffee process. But it is uncertain if the term More coffees of Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the "character" that More and Sulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial name for the island. Indonesians are available More. Wet-process method has the potential to be a clean, sweet cup and a clean taste overall (similar to Central American coffee).
Flores is small by island standards, just about 360 kilometers end to end. It is in the Indonesian archipelago, between Sumbawa and Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease More islands. The name Flores is an abbreviation of “Cabo de Flores”; a name used by Portuguese sailors in the 17th century.
There are challenges regarding issues with the consistency and the processing practices used there. Coffee might be picked one day, but not processed until a day or two later, resulting in off, As a defect flavor, a fruit quality in a coffee that is excessively ripe, toward rotten. Fermented flavor can be the result of poor wet-processing, over-ripe cherry, or some other contamination in the processing. As More flavors. The farmers also As an aroma or flavor in coffee, ferment is a defect taste, resulting from bad processing or other factors. Ferment is the sour, often vinegar-like, that results from several possible problems. It might be the More coffee in inconsistent batches on an irregular basis, not a bad thing in itself if it was only done to the same standards each time. But the methods are improving rapidly since my first visit 6 years ago.
Fermenting times depend on temperature, in some cold, high-altitude locations 36 hours is needed, whereas lower, hotter climates can require just 8-12 hours. Flores can be quite warm, yet they ferment coffee sometimes for 3-4 days! This also results in off fruity notes.
Nonetheless we do find great micro-lots of coffee from Flores, and we are working with a group who provides farmer training in hopes of better quality processing, and more consistent quality. Flores coffees are known to have crowd pleasing qualities with well-rounded notes so roasting some is sure to result in a cup every end of your palate will enjoy. -Thompson
Also see out USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like More articles about:
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