The Volcanic Soil That Makes Bajawa Coffee Extraordinary
Deep in the highlands of Central Flores, an active volcano has been quietly building one of the world most extraordinary coffee terroirs for millennia.
At 1,200 metres above sea level, where morning mist clings to the slopes of Mount Inierie, a different kind of coffee grows. The Bajawa Arabica of Central Flores is not the loudest Indonesian coffee — but among specialty roasters who have found it, it is becoming one of the most sought-after origins in the archipelago.
The Geology of Flavour
The secret begins underground. The volcanic soil around Bajawa — rich in phosphorus, potassium, and magnesium — becomes part of the bean itself, contributing to the structural complexity that gives Bajawa coffee its characteristic depth. When a skilled roaster works with this green, they often describe a mineral richness that supports brighter fruit and floral notes.
The Farmers
Paulus Nggedo manages 2 hectares on the slopes of Inierie. He harvests by hand, selecting only red cherries at peak ripeness — a process that takes multiple passes through each tree during the June to September harvest season.
My grandfather planted these trees. The coffee knows the mountain. I just have to listen to it.
SCA cupping scores from our 2024 harvest ranged from 84.25 to 87.50, with multiple lots qualifying as specialty grade across all three processing profiles.