Flores is small by island standards, just about 360 kilometers end to end. It is in the Indonesian archipelago, between Sumbawa and Timor islands.Much coffee comes from areas around 1000 -1200 meters. The milling tradition is wet-process, so this coffee bears some resemblance to the coffees of Timor-Leste, and Java, more than to the semi-washed coffees of Sumatra and Sulawesi. Flores is a clean, sweet cup, with good syrupy body, and a mild acidity. It bears resemblence to wet-processed Java coffee.  Read more about Flores coffee...

  • Flores Wolo Laga Lizu

    $6.30 / Lb. (or less)
    Laga Lizu has herbaceous hints in City+ roasts, sweet basil and licorice, along with heavy bittering chocolate tones, and dark dried fruit accents. An earthy quality too across the roast spectrum. City+ to Full City. Good espresso blend component.

    Laga Lizu is a blend of four of the highest scoring lots from cooperatives in the Ngada District of Flores. These four coffees actually originate from four separate small local coffee farmer cooperatives, all part of an umbrella cooperative group who help manage coffee deliveries, and lot separation. This lot is a product of a coordinated effort between the coop managers and an intermediary we're working with in the region to identify, separate, and evaluate coffees from farms from the higher elevations (1300+ meters above sea level). These mountain peak areas are referred to as "Wolo"s, the main mountains being Wowomuda, Lobotbutu, and the active volcano, Babomuda. Much of the kinship groups in these areas are matrilineal, with land being passed through women. Because of this, you see a lot more women in leadership positions at the farm and cooperative levels (Marselina Walu in the first photo is the coop elder at Kagho Masa Cooperative). Most of the coffees are processed on hand cranked or motorized depulping machines on the farm, fermentation in buckets or small tanks, and then drying on raised drying beds. Because of the nutrient rich soils, they are able to grow coffee using fully organic farm practices, though they are not certified at this time.

    An interesting sweet squash smell comes up in the dry fragrance when grinding the coffee, City+ roasting pulling out developed brown sugar sweetness, and chocolate undertones. The wet aroma has a bit more of a fruited side, not easily discernible smells but bringing up aspects of dark dried fruits like prune and fig, and cocoa smells come on strong. City+ makes or a tasty brewed cup, earthy chocolate tones providing a pleasant bittersweet contrast to the dark fruited notes, and while there are hints of tart stone fruit skins, they seem buried by the aforementioned. A sweet herbal side comes into view as the cup cools, tarragon and fresh basil hints and licorice note accenting the finish. Full City roasts are incredibly bittersweet, layers of bittering cocoa roast tones leaving little room for much else. I took one roast just beyond Full City but not quite to second crack (some oils showing on the beans with 24 hours rest), and I found the cup to be a little too bittering for my taste, lacking the level of sweetness tasted in my roast that was a shade lighter. Not bad as single origin espresso, but I would use more as a body/chocolate component in an espresso blend rather than offer on it's own.