INDONESIA

Organic Flores Bajawa Ngura "Komodo Dragon" Wet Hulled

October 3, 2025 0 comments

New Arrival: Indonesia – Flores Bajawa Ngura “Komodo Dragon” (Lot 1250)
Grown in the Ngada district on the slopes of the Inerie Volcano, this coffee comes from farmer cooperatives across Flores, part of Indonesia’s Lesser Sunda Islands. At 1,220 meters, smallholders cultivate Catimor, Timor hybrids, and Typica under shade trees such as bamboo. Certified USDA Organic, the coffee is wet-hulled and patio-dried, producing a smooth cup with rich notes of vanilla, molasses, and dark chocolate.

AT A GLANCE

ORIGIN

Indonesia

VARIETAL

Catimor • Hibrido de Timor • Typica • Lini S-795

REGION

Bajawa Highlands, Ngura Village

PROCESS

Wet Hulled • Patio Drying

PRODUCER

Ngura Village Coffee – Flores Bajawa, Indonesia

ALTITUDE

1,200–1,600 meters

CERTIFICATION

USDA Organic

HARVEST

May

THE STORY BEHIND THIS COFFEE

This USDA Organic coffee comes from the highlands of Flores, Indonesia, where coffee is cultivated on the slopes of Mount Inerie in the Ngada district. Produced by a network of 12 farmer-organized cooperatives, the region is known for its high concentration of Arabica coffee and traditional cultivation beneath shade trees such as bamboo.

This lot is grown at 1,220 meters and features Catimor, Timor Hybrids, and Typica varieties. Wet-hulled and patio-dried, the coffee develops a smooth body and rich, syrupy character with tasting notes of vanilla, molasses, and dark chocolate.

It is a reflection of the collective work of Flores coffee farmers and the distinctive volcanic highland terroir of the island.

Ngura Village Coffee – Flores Bajawa, Indonesia

GROWING CONDITIONS

ELEVATION

Grown at approximately 1,220 MASL on the volcanic slopes of Mount Inerie, where elevated conditions encourage slow cherry development and concentrated sweetness.

CLIMATE

A cool, tropical highland climate with abundant rainfall and natural shade, creating favorable conditions for steady coffee cherry maturation.

SOIL

Fertile volcanic soils surrounding Mount Inerie provide rich mineral content and good drainage, supporting healthy coffee plants and distinctive cup character.

SUSTAINABILITY

Coffee is grown and processed by farmer-organized cooperatives, with shade-grown cultivation and traditional farming practices supporting local communities and responsible production.

VARIETAL – CATIMOR, HIBRIDO DE TIMOR, TYPICA, LINI S-795

This coffee is composed of S795 Flores, Typica, Catimor, and Timor Hybrids — varieties that are well adapted to the highland growing conditions of Flores, Indonesia. Cultivated on the volcanic slopes surrounding Mount Inerie, these varieties thrive at elevations around 1,220 meters , where cool temperatures, rich volcanic soils, and abundant shade create favorable conditions for coffee production. S795 Flores and Typica contribute sweetness and aromatic complexity, while Catimor and Timor Hybrids provide structure, body, and resilience. Together, they produce a distinctive expression of the Bajawa region and the traditional farming practices of its cooperative communities.

The result is a coffee with a smooth, syrupy body, balanced acidity, and deep sweetness , featuring notes of vanilla, molasses, and dark chocolate .

VARIETAL IN FOCUS

Typica

ORIGIN

The original Arabica, spread from Ethiopia to Yemen and then worldwide.

CHARACTERISTICS

"Tall plant, low yield, highly susceptible to disease.

CUP PROFILE

Clean, sweet, and well-balanced with complex acidity and subtle fruit.

ROLE IN THIS LOT

Contributes elegant clarity and refined sweetness.

S795 Flores

ORIGIN

The S795 variety (originally from India's Balehonnur Coffee Research Station) as grown in the Flores island of Indonesia, particularly in the Ende and Bajawa highlands.

CHARACTERISTICS

Same Kent × S288 parentage as standard S795 but expresses differently due to Flores' volcanic soil, high altitude (1,200–1,800 MASL), and cooler microclimate. Moderate yield, partial leaf rust resistance.

CUP PROFILE

Full body, low to mild acidity, with dark chocolate, brown sugar, and subtle floral and spice notes. Flores terroir adds a distinctive earthy sweetness and clean finish compared to Sumatran S795.

ROLE IN THIS LOT

Contributes full body, earthy sweetness, and rich dark chocolate depth.

Catimor

ORIGIN

A Timor Hybrid × Caturra cross developed at the Coffee Research Centre (CIFC) in Oeiras, Portugal in 1959. Widely distributed across Asia, Central America, and Africa from the 1970s onward.

CHARACTERISTICS

Compact dwarf plant, very high yield, and strong resistance to coffee leaf rust (CLR) and coffee berry disease (CBD). Widely planted in Indonesia, Vietnam, India, and Central America due to low production costs and disease resilience.

CUP PROFILE

Variable depending on altitude and processing — can show earthy, woody, or rubbery undertones at low altitude; cleaner and more balanced at high altitude with careful processing.

ROLE IN THIS LOT

Provides productive volume and disease-resistant stability; cup quality is processing-dependent.

Timor Hybrid (HdT)

ORIGIN

A natural spontaneous hybrid of Coffea arabica × Coffea canephora (Robusta), discovered growing wild on the island of Timor around 1927.

CHARACTERISTICS

Not cultivated commercially for cup quality. The world's most important disease-resistance genetic donor — its Robusta genetics carry resistance to nearly all known races of coffee leaf rust and CBD. Parent of Catimor, Sarchimor, Castillo, Colombia, and many others.

CUP PROFILE

Harsh, bitter, and rubbery when consumed alone. Not used as a standalone specialty variety.

ROLE IN THIS LOT

Not used directly — foundational ancestor that passes disease resistance to offspring varieties in this lot.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Flores Bajawa Coffee Drying Process (Wet-Hulled & Patio-Dried)

1

PATIO DRYING

After the coffee is wet-hulled, the coffee beans are spread across patios and naturally dried under the sun. This traditional drying method allows moisture to gradually evaporate while helping develop the coffee's rich body and deep sweetness.

2

EVEN DRYING

The coffee is spread and managed across the drying surface to promote consistent airflow and even moisture reduction. Careful drying helps reduce the risk of uneven moisture levels while preserving the coffee's smooth texture and distinctive flavor characteristics.

3

OPTIMAL MOISTURE

Drying continues until the coffee reaches the appropriate moisture level for storage and export. Careful moisture control helps preserve bean quality and contributes to the coffee's characteristic syrupy body, low acidity, and rich notes of vanilla, molasses, and dark chocolate.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Vanilla

Molasses

Dark Chocolate

BODY

Smooth, full, and syrupy

ACIDITY

Soft, balanced, and low

SWEETNESS

Rich, deep, and pronounced

WHY WE SELECTED THIS LOT

Why We Selected Lot 1250?

We selected this lot for its combination of 100% USDA Organic certification, distinctive Indonesian terroir, and rich, syrupy flavor profile. Grown on the volcanic slopes of Mount Inerie in Flores, the coffee benefits from the region's high-altitude environment and traditional wet-hulled processing.

Produced through a network of farmer-organized cooperatives, this coffee reflects the collective work of Flores coffee-growing communities while offering the smooth body and deep sweetness that define the region. Its notes of vanilla, molasses, and dark chocolate make it a rich and approachable expression of Flores coffee.

For Artizan Coffee, this lot represents a compelling combination of organic certification, traceable cooperative production, traditional processing, and the distinctive character of one of Indonesia's most celebrated coffee-growing regions.

FAQs

Everything you need to know.

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