Regional details
Tradition runs deep in the Manggarai 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 by smallholder farmers organized around the KSU FAMASA Cooperative. Farms average less than 3 acres in size and 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. In addition to exporting coffee, KSU FAMASA Cooperative roast coffee for local sale, support schools, and sponsor traditional ceremonies.
Processing Details
Each producer carefully sorts their harvested cherries and delivers them to a centralized mill operated by KSU FAMASA Cooperative 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. For the export of their coffee KSU FAMASA Cooperative collaborates with Indokom, an export company, takes on an important role in organizing local warehouses and transportation so farmers can overcome these challenges. Indokom also coordinates the dry mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.
