Indonesia Tuang 200gr

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PRODUCER / Andre TUANG FARM / TUANG MbohangREGION / east nusa TenggaraVARIETAL / KartikaPROCESS / Anaerobic natural - dark room ALTITUDE / 1400-1600 MASL FLAVOUR plums, apple, rasp berry, fig, belgian chocolate Tuang Coffee comes from Ruteng in the Manggarai region, Flores Island, and Nusa Tenggara in Timur, Indonesia. It started in 2014 when Andre Tuang decided to leave his job in Jakarta and head to Flores to work with farmers in Flores Manggarai. Before then it was rare to find coffee in that area that was not mixed with coffee from other regions like Sumatra, Java, or Toraja. Coffee was exported as commodity grade while farmers were under appreciated. They suffered from limited market access and unfair payment systems. Also few people cared about specialty coffee processing. Farmers are trained every season on when and how to pick their cherries for maximum quality. Tools are provided such as grass cutters, that encourage farmers not to use any herbicides, and pruning scissors and gloves. Financial support is also provided with a pre-harvest deposit or a bonus after the season. Tuang are also helping to provide in some areas deposits for farmers to help them build their own homes which they will repay with coffee over the following harvests. Coffee grows here in very healthy conditions. Trees are well spaced from one another. Farmers use dried grass, leaves, and pulped cherry skins as organic fertilizer. Pruning is carried out only when needed and shade trees are grown around the coffee areas. Cherries are picked by farmers in the Villages and then sent for processing in Ruteng at the Tuang central processing site. Thermal Fermentation - Anaerobic Natural 1) Cherry arrives at the processing station where the Tuang team spread the coffee on beds or tarpaulin to check the quality of the cherry delivered 2) The cherry is then placed in 50 litre bags with a plastic lining. The coffee is turned regularly each day to ensure that its fermenting evenly. 3) The coffee is then left in a dark room to ferment. 4) When the coffee is judged to be ready from smell and colour and pH around 4.5 the coffee is then taken to the raised beds. 5) The anaerobic naturals take between 6-8 weeks to dry with the team moving the coffee every 3 hours. 6) The coffee is then rested before being hulled and then hand sorted and bagged. From here it is the transported by boat from the island of Flores to Java and the port of Surabaya. . Show more