Regional details
Tradition runs deep in the Ende Regency on the island of Flores, now establishing a reputation for cup profiles derived from the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than 3 acres in size. Producers maintain a traditional village lifestyle and cultural practices called Tura Jaji. Coffee is managed under an agroforestry system that integrates coffee with diverse native tree species, supporting both ecological balance and long-term sustainability.
Processing Details
Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.
Exporting Details
With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Adena Coffee, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges. Adena Coffee also coordinates the dry-mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.
