Nestled between the islands of Sumbawa and Timor, Flores is a small yet vibrant part of Indonesia, measuring just 360 kilometres from end to end. Its name, derived from the Portuguese term “Cabo de Flores,” refers to the cape on the eastern side of the island, celebrated for its stunning underwater gardens. Flores is a diverse island, home to various ethnic groups, each with its own rich traditions and languages. As part of the political province of East Nusa Tenggara, Flores plays an important role in Indonesia's cultural mosaic.
Coffee Journey in Flores
Our travels through the Bajawa and Manggarai regions of Flores have allowed us to connect with local farmer cooperatives dedicated to coffee cultivation. While some farmers are experimenting with honey and pulp natural processes, we find that the wet-processed coffees from Flores stand out for their flavour profile. The emphasis on meticulous picking and improved processing methods has resulted in a significant boost in cup quality. The potential here is remarkable, yielding clean, sweet coffees with a syrupy body and an overall crisp taste.
The Cultural Fabric of Flores Coffee
The predominantly Catholic population of Flores has retained elements of Portuguese culture, evident in traditions such as the annual Easter parade in Larantuka and the Royal Regalia of the former King of Sikka. Coffee cultivation on the island occurs at modest altitudes, with the highest peak reaching just 1,736 metres above sea level. Most coffee is sourced from regions around 1,000 to 1,200 metres, and the wet-processing method used here gives Flores coffee a resemblance to that of Timor-Leste and Java, differing from the semi-washed coffees of Sumatra and Sulawesi.
Overcoming Processing Challenges
Historically, Flores has faced challenges in its coffee processing practices, affecting the consistency of its lots. Farmers sometimes delay processing, picking coffee one day but waiting a day or two before milling. This can lead to undesirable, fermented flavours. Additionally, inconsistent fermentation practices have been a concern. Depending on temperature, fermentation times can vary—cold, high-altitude regions may require up to 36 hours, while warmer areas might need just 8-12 hours. In Flores, however, coffee has sometimes been left to ferment for as long as 3-4 days, leading to off-flavours.
Fortunately, recent years have seen significant improvements. Cooperatives have prioritised training in better processing techniques, focusing on quality over quantity. Today, we consistently discover excellent batches of coffee from Flores, and we are collaborating with groups dedicated to providing farmer training. Our goal is to enhance processing methods and ensure more consistent quality in the coffees produced.
Conclusion
Flores is a remarkable island with a growing reputation in the coffee world. The combination of its rich cultural heritage and dedication to improving coffee quality makes it a fascinating destination for coffee lovers. As you savour a cup of Flores coffee, take a moment to appreciate the hard work of the farmers and the unique traditions that shape this enchanting island.