About This Coffee
In 2024, Sucafina established the Laga Lizu Central Processing Unit (CPU) in partnership with local communities in the district of Ngada on Indonesia’s Flores Island. Today, the facility supports farmers with agronomic training, quality control guidance and access to markets for a wide range of coffees, expanding beyond traditional wet hulling to include Anaerobically fermented fully washed, honey and natural process lots.
PT Sucafina Indonesia partners with farmers from the Bajawa ethnic community for processing at the CPU. “Laga Lizu,” meaning "above the clouds" in the Bajawa language, takes its name from one of Indonesia's most renowned coffee regions. The Bajawa community are known for its matrilineal society, where land ownership is passed down through women. Many women in the region own and manage their family coffee farms.
Flores is celebrated not only for its coffee but also for its rich cultural heritage, seen in traditional villages like Bena and Waerebo along with its stunning natural landmarks such as Kelimutu Lake and the habitat of the iconic Komodo dragon. The coffee here thrives in loamy, volcanic soil, fed by the nearby active volcanoes Inerie, Ebulobo and Wawomudha, soil that resembles rich chocolate cake in texture and color.
Coffee plays a central role in Bajawa culture. Visitors are always greeted with a hot cup of black coffee, a symbol of hospitality. Nearly every household has a coffee farm, and multiple households often share a pulper, ensuring a high standard of parchment quality.
This lot is processed using the traditional Wet hulling method (or Giling Basah in Indonesian), a unique traditional technique developed to work with Indonesia’s humid and rainy climate. The result is a rich and full-bodied profile, with signature earthy characters that capture the distinctive character of Indonesian coffee.
Cultivation
In Bajawa communities, farming is typically polyculture. Coffee farms are interplanted with crops like ginger (halia) and staples such as colocasia (talas) and chayote (labu), used primarily as pig feed. Most farmers are smallholders, with an average farm size of just 0,66 hectares. Organic farming practices dominate, aided by the region's frequent mist and cloud cover.
Coffee cultivation is concentrated on the island’s rugged volcanic slopes, where the fertile, nutrient-rich volcanic soil contributes to the production of high-quality coffee. By fostering collaboration and innovation, coffees from Flores continues to shine as a distinctive origin for exceptional quality.
Harvest & Post-Harvest
Farmers selectively handpick ripe cherries and deliver them to the Laga Lizu facility. At Laga Lizu, strict protocols are in place to ensure the delivered cherries are in good condition, with no defective, overripe or underripe fruit. Cherries are then washed and floated to ensure optimal quality.
Selected cherries are fermented in tanks for 72 hours before being pulped. After pulping, the parchment is partially dried until its moisture content reaches around 30–40%. At this point, it is ready for the wet-hulling stage. Once wet hulling is completed, the coffee seed is whitish and pliable and is called labu. It is then laid out to dry on tarps or patios and raked regularly as it gradually reduces in size and moisture, reaching a final moisture content of around 12%.
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
About Linie S-795 (Jember)
Also known locally as Jember, Linie S-795 was selected by Balehonnor Coffee Research Station in India. The variety was selected by R.L. Narasimhaswamy and is the product of a cross between S288 (a natural hybrid of Liberica and Arabica) and an older Kent variety, a Typica family-plant that had been adapted to growing conditions in India.
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.