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Flores Bajawa Ngura Komodo Dragon

$ 18.00

Flores Komodo Dragon is a delicious, rich, and interesting coffee that Sumatra drinkers will absolutely love!  This full coffee is fantastic from the first sip.  

The aroma is giving me notes of rich chocolate and sweet pipe tobacco. In fact, there is an absolutely amazing lingering earthy sweetness.

In the cup, the body is rich, heavy and thick. I'm tasting smooth Creme brulee and more sweetness, like maple syrup.

The finish is very clean, with just a hint of spice and more chocolate, like Mexican cocoa.

Flores Komodo Dragon is the biggest, earthiest coffee you're going to taste all year! I know you're going to adore it.

The Bajawa area is unique culturally and agriculturally even within Indonesia. Driving up into this mountainous region, you’ll find palms replaced by candlenut trees (a nut which is used in curries and other fatty foods), and as you get progressively higher, clove trees. Once you reach this last area, it’s not uncommon to smell sweet coffee blossom intermingling with the spicy aromatics of clove. Beiwali lies North of the iconic Mount Inere, an active fumarole in the Ngada district.

Aroma: Earthy, Woody (Pine, Pine Nut), Hemp, Loam
Cup: Full, Velvety, Smooth Brazil Nut, Baker's Chocolate
Quick, Spicy: Clove & Cinnamon

One Pound

About this Coffee

GROWER: Seven farming groups (Fa Masa, Suka Maju, Ateriji, Paptaki, Papawiu, Mezamogo, Wongawali)
REGION: Bajawa, Ngada Regency , East Nusa Tenggara Province, Indonesia
ALTITUDE: 1752 meters
PROCESS: Fully washed / Wet hulled and dried in the sun
VARIETY: Catimor, S795, Timor Hybrid, and Typica
HARVEST: October-January
SOIL: Volcanic loam
CERTIFICATION: Organic, Rainforest Alliance Certified

FLORES ORGANIC RFA BAJAWA NGURA is sourced from family owned farms located on the slopes of the Inerie volcano in the Ngada regency of Flores, one of the big islands in the Lesser Sunda archipelago of Indonesia. Over the last decade, a growing number of farmer groups have pooled resources to improve upon processing coffee using wet-hulling techniques (called “Ngura” in the Bajawan language) similar to those found in Sumatra. Attention to detail is exquisite, reflected in the ripe cherry selection, raised bed drying, and hand sorting done three times before export.

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