Description
Bajawa is a town in the Ngada district of Flores, one of the major islands in Indonesia’s Lesser Sunda archipelago. Sourced from family-owned farms located on the fertile slopes of the Inerie volcano, this coffee carries the name “Komodo Dragon” as a tribute to the world’s largest lizard, which is endemic to Flores and the neighboring Komodo Island. The term “Ngura” in the local Bajawan language refers specifically to the wet-hulling process, a technique mastered by local farmer groups who have pooled their resources to elevate the region’s quality standards.
Coffee production here closely mirrors the “coffee garden” style seen in other parts of Indonesia, where coffee grows in volcanic soils at high altitudes (1,200 to over 1,500 meters) alongside shade trees. This combination of nutrient-rich volcanic terrain and high elevation creates a dense bean capable of developing intense sweetness and body. Unlike the large estates found elsewhere, these smallholders focus on meticulous hand-selection of ripe cherries, ensuring a cup that is surprisingly clean for this processing style.
Once harvested, the coffee is processed using the traditional Indonesian wet-hulling method (Giling Basah). The fruit is depulped and briefly fermented before the parchment is removed while the bean is still high in moisture. This unique exposure to the elements during drying is what gives this coffee and its famous cousins from Sumatra its signature heavy body, low acidity, and deep, earthy tones. The result is a bold, thick cup that captures the wild spirit of the volcanic island it calls home.
Tasting Notes: A cool and slightly different spin from a classic Sumatra but right along the same taste profile. Best served in the medium to dark roast range, where its fuller body and rich semi-sweet tones truly shine. In the cup, expect strong notes of baker’s chocolate, molasses, and black licorice, grounded by a pleasant smoky earthiness. For those who enjoy a heavy, coating mouthfeel, this coffee is a delight. If roasted lighter, you might catch faint whispers of soft fruit or vanilla and a crisp semi-sweet tone, but the acidity remains very low. Darker roasts amplify the bold chocolate and herbal spice notes, making it perfect for those who want a punchy, low-acid morning brew or a base for a stout espresso blend.
Roasting Notes: Shines in the medium to dark range. A medium roast will keep the cup cleaner with hints of vanilla and sweet herbs; nudging it into the start of the second crack brings out the heavy body, dark chocolate, and classic smoky “Indo” character. It is an easy bean to roast with good screen size, but be careful not to scorch it if pushing high heat. Excellent for adding depth and crema to blends or as a standalone bold cup.
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