Farm Tuang

Region: Flores island • Indonesia

Elevation: 1500 masl.

Varieties: yellow caturra

Processing: anaerobic natural process

orange • peach • mango • caramel • black pepper • dark chocolate

The process begins by harvesting the cherries at peak ripeness to ensure maximum sugar content.

Next, a thermal stage is introduced, involving a brief exposure to high temperatures of around 70 °C. During this phase, the coffee cherries are pulped and placed in direct sunlight. The heat exposure starts breaking down the natural sugars, partially caramelizing them and enhancing malic and lactic acidity. This contributes to greater complexity and a more pronounced fruit character in the final cup.

The coffee is then thoroughly mixed and transferred into a hermetically sealed tank. Proper sealing is essential, as any escape of CO₂ would prevent pressure from building. Fermentation takes place over 18 to 23 hours, with the tank temperature carefully controlled. After approximately 15 hours, pH levels are regularly monitored to track the fermentation progress.

Fermentation must be halted once the sugars in the mucilage are fully consumed, but before any alcohol develops. During this stage, the CO₂ generated creates pressure inside the tank, helping drive the coffee’s natural flavors into the parchment.

Finally, the tanks are carefully opened, the coffee is drained—at this stage the mixture has become more fluid—and it is then dried under the sun.