- New
FREE EU SHIPPING ON 4 BAGS
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*
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Details
- Producer
- Tuang Coffee
- Country
- Indonesia
- Terroir
- Manggarai
- Altitude
- 1400-1700 masl
- Process
- Anaerobic Natural - Dark Room Fermentation
- Arabica cultivar
- Yellow Caturra, Typica, 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
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
CATURRA
Caturra coffee varietal was developed by the Alcides Carvalho Coffee Center of the IAC, Instituto Agronomico of the Sao Paulo State in Brazil.
In 1937, IAC received seed samples of genetic material originated on the border of the states of Minas Gerais and Espírito Santo. The samples came from Red Caturra and yellow Caturra cultivars. These two cultivars originated by natural mutation of Bourbon Red, originally a tall coffee shrub, found in the Serra do Caparaó , which is now a mountainous National Park north east of the city of Rio de Janeiro.
This is the first naturally occurred coffee mutation found, with small size and high yield capacity. Red and Yellow Caturra are characterised by the cherries sitting close to each other on the coffee shrub. These varietals have excellent cup quality, because they are very close genetically to the Bourbon varietal.
TYPICA
Typica is the most renowned descendant of the original Ethiopian Arabica varieties, having traveled from Yemen to India before being established as a distinct variety in Java, Indonesia, around 1700. From a single plant sent to Amsterdam in 1706, it was shared with France and eventually spread through colonial trade routes to the Americas, reaching places like Suriname, Brazil, and Jamaica throughout the 18th century. By the 1940s, it dominated coffee plantations across South and Central America.
Although it is celebrated for its excellent cup quality, Typica is a tall variety characterized by very low production yields and high susceptibility to major coffee diseases. Due to these vulnerabilities, it has been largely replaced in many regions, though it remains widely cultivated in Peru, the Dominican Republic, and Jamaica—where it is famously known as Jamaica Blue Mountain.
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.
