Flores Coffee is Arabica coffee grown on Flores Island, East Nusa Tenggara, Indonesia. Farmers cultivate coffee at 1,000–1,800 meters above sea level. Volcanic soil enriches nutrients. Flores coffee delivers a medium body, low bitterness, cocoa aroma, and spicy aftertaste.

Flores farmers mainly grow Arabica varieties such as Typica and S-795. The wet-hulling process, locally called giling basah, shapes its earthy and herbal flavor profile. Indonesia ranks among the top five global coffee producers, and Flores contributes to its specialty coffee exports.

History of Flores Coffee

Dutch colonial authorities introduced coffee to Flores in the late 19th century. Missionaries and local communities expanded plantations in highland regions such as Bajawa and Manggarai. Smallholder farmers dominated production instead of large estates.

After Indonesia’s independence in 1945, local cooperatives strengthened distribution networks. In the 1990s, specialty coffee buyers recognized Flores for traceability and altitude-grown quality. Ngada Regency later gained Geographical Indication (GI) status, protecting regional identity.

Current Cultivation of Flores Coffee

Farmers cultivate Flores coffee on small plots averaging 1–2 hectares. They apply shade-grown systems using trees such as lamtoro and avocado. Shade stabilizes temperature and improves soil moisture retention.

Producers harvest cherries manually between May and September. They process beans using wet-hulling or full-wash methods. Many cooperatives adopt organic practices, avoiding synthetic fertilizers and pesticides.

Exporters ship Flores coffee to the United States, Japan, and Europe. Specialty roasters value its altitude, volcanic terroir, and consistent cup score above 80 points under Specialty Coffee Association standards.