If you’re looking for a coffee that combines exotic wildness with unexpected elegance and purity, this Indonesian blend is just for you. The moment you take your first whiff of the freshly ground beans, you’ll be enveloped by a sweet aroma that transforms into an incredibly harmonious cup once brewed. The dominant notes are juicy, ripe mandarins, whose bright acidity is in perfect balance with a full, creamy body reminiscent of milk chocolate. The entire tasting experience is rounded out by a very delicate, floral hint of linden blossom, which lends the coffee lightness and sophistication.
Behind this exceptional coffee lies a powerful human story and the vision of Andre Tuang. In 2014, he left the world of big corporations in Jakarta and returned to his native island of Flores. Today, his organization, Tuang Coffee, brings together over 2,500 members, and this particular lot comes from a group of 250 growers in the villages of Nati, Mbohang, and Gulang. Coffee trees of the Yellow Caturra, Typica, and Kartika varieties grow here at an impressive altitude of 1,400–1,700 meters above sea level in the unique environment of semi-wild gardens. They are grown here in close proximity to ginger and clove trees, which gives the coffee its unmistakable terroir. It is a coffee with soul, which the roasters from Father’s personally visited in May 2025 to select the very best.
The exceptional flavor profile of this coffee is primarily due to the precise and technologically demanding Anaerobic Natural processing method, specifically “darkroom fermentation.” After careful manual sorting, whole coffee cherries are sealed in containers with plastic liners, where they ferment without oxygen in complete darkness and controlled cool temperatures. Andre Tuang’s team closely monitors this process and terminates it precisely when the pH reaches 4.5, which is the critical point for achieving maximum purity and intensity of aromatic compounds. This is followed by very slow drying on African beds for up to 8 weeks, with the beans being turned by hand every three hours. This coffee is proof that modern science and honest craftsmanship can create a product that is virtually unrivaled in the category of naturally processed coffees.