About This Coffee
Om Leo Suri leads the Primavera Cooperative. The 78 member farmers live and farm in the villages of Wolo Wio, Watu Ata and Tubu Tana. Om Leo works with members and trains them on proper cultivation, harvest and processing techniques. The result is excellent cherry selection and meticulous processing that makes high quality coffee.
Cultivation
In addition to coffee, many of farmers also grow maize, ginger, pumpkins, onions and chilies.
Harvest & Post-Harvest
Ripe cherry is harvested in from morning through the early afternoon. Farmers pulp their cherry at night using small motorized or hand-cranked pulpers. The coffee is then fermented for 36 hours in plastic buckets before being washed in several changes of water until the water run clear—usually 3 to 4 changes. Parchment is dried on racks from approximately 7 days and then stored in the cooperative warehouse until it is shipped to our partner mill for further quality control, hulling, grading, and final hand-sorting preparations for export.
About Flores
Flores is one of the smaller islands in the Indonesian archipelago. It is only 580 kilometers long. The island is located 320 kilometers to the east of Bali.
Most coffee production on Flores is generally situated on the rugged slopes of the island’s many active and inactive volcanoes. Volcanic soil is fertile and verdant and helps with high-quality coffee production.
Production on the island is predominately shade-grown, and historically, semi-washed home processing had been the norm. However, due to industry growth, this traditional processing has increasingly given way more to Fully washed and Wet Hulled methods
Coffee in Indonesia
Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.
Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.
Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.