Kartika (Indonesia)
  • Kartika (Indonesia)
  • Kartika (Indonesia)
  • Kartika (Indonesia)
  • Kartika (Indonesia)
  • Kartika (Indonesia)
  • Kartika (Indonesia)

Indonesia

Kartika

Cup Notes: Cranberry, Cacao, Pink Grapefruit, Pear, Molasses

Our first Dark Room Anaerobic fermentation release.
A viscous and intense cup with deep sweetness reminiscent of molasses and cacao. Notes of cranberry and slightly underripe pear add a bright, lively fruit character. In filter brewing, a clear pink grapefruit finish emerges, bringing freshness and balance. The anaerobic natural dark room fermentation enhances the coffee’s intensity and complexity.

Suggested for espresso and filter

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Please make sure to read our FAQ before making a purchase. This will help prevent misunderstandings, delays, and inconvenience. By placing an order, we assume you have reviewed the information, and our support will be provided according to our established guidelines.

Details

Producer
Tuang Coffee
Country
Indonesia
Terroir
Manggarai
Altitude
1400-1700 masl
Process
Anaerobic Natural - Dark Room Fermentation
Arabica cultivar
Kartika
Picked in
Jun - Sep 2025
Arrived in
February 2026
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

Suggested brewing recipe

To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.

There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.

Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.

Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.

Have fun brewing!

V60 STYLE
Coffee:
17g
Grind:
Comandante 18 clicks (medium)
Water:
250g (40 tds) at 90°C
Filter model:
Cafec Abaca+
Time:
2:10
Brew strenght:
1,55 tds
FLATBED
Coffee:
17g
Grind:
Comandante 18 clicks (medium)
Water:
250g (40 tds) at 90°C
Filter model:
Cafec Abaca+
Time:
2:10
Brew strenght:
1,55 tds

THE STORY BEHIND

Tuang Coffee comes from Ruteng, in the Manggarai region of Flores Island, East Nusa Tenggara, Indonesia. The project began in 2014 when Andre Tuang left Jakarta to work directly with coffee farmers in Flores Manggarai.
At the time, coffee from this region was rarely sold on its own and was often blended with beans from other Indonesian regions such as Sumatra, Java, or Toraja, then exported as commodity-grade coffee. Farmers had limited access to markets and were often paid unfairly.

Today the organisation works with more than 2,500 members through 17 community leaders. The coffees mainly come from the villages of Nati, Mbohang and Gulang, involving around 250 farmers.
Farmers receive seasonal training on selective harvesting and are supported with tools to improve farm management and avoid herbicides. The farms grow mainly Yellow Caturra, Typica and Kartika, often alongside ginger and cloves. Ginger is considered “money in the ground” because it can be harvested monthly and sold for immediate income.
Coffee is grown in healthy conditions with well-spaced trees, shade management and organic fertilization using dried grass, leaves and coffee cherry pulp. Cherries are picked in the villages and processed at the Tuang central processing site in Ruteng.
The project also provides pre-harvest financing, transparent cherry pricing, and supports local initiatives such as electricity infrastructure in Mbohang, scholarships for farmers’ children, and zero-interest loans for farmers and employees.

THE VARIETY

KARTIKA

Kartika is an Indonesian Arabica cultivar, likely derived from Catimor, developed to combine coffee leaf rust resistance with high cup quality. Introduced to rehabilitate Indonesia's coffee production after major disease outbreaks, it is now widely grown in Java, Bali, and Flores.

Unlike traditional varieties like Typica, Kartika is highly productive and resilient in humid tropical climates. When grown at high elevations and processed with care, it yields a clean, structured, and sweet profile. Today, it remains a vital cultivar for Indonesian farmers, successfully balancing agronomic resilience with specialty-grade potential.

THE FERMENTATION PROCESS

Dark Room Fermentation – Anaerobic Natural

Fresh coffee cherries arrive at the Tuang processing station, where they are first spread on beds or tarpaulins and carefully inspected to evaluate the quality of the delivered fruit. The selected cherries are then placed in 50-liter plastic-lined bags, where fermentation begins. During this stage the coffee is turned regularly each day to ensure an even and controlled fermentation.

The bags are kept in a dark room, allowing the cherries to ferment under anaerobic conditions. The team closely monitors the process, evaluating the coffee through aroma, color, and pH. When the cherries reach the desired stage — typically around pH 4.5 — they are moved to raised drying beds.
Drying takes approximately six to eight weeks, during which the coffee is turned roughly every three hours to guarantee uniform drying. Once the drying process is complete, the coffee is rested before being hulled, hand sorted, and bagged.
Finally, the coffee is transported by boat from Flores Island to Java, reaching the port of Surabaya, from where it continues its journey for export.