The Jam Session

Mixed Fruit Jam | Coconut Chocolate | Panela Sugar | Rich & Layered

Andre Tuang left Jakarta in 2014 to work with farmers in Manggarai, Flores — a region whose coffee had spent decades being mixed with Sumatra, Java, and Toraja and sold as commodity grade. Nobody knew where it came from. Tuang changed that. Lot 583 is from Nati village: Kartika, 1,300 metres, sealed in oxygen-free tanks for 148 hours — over six days of anaerobic fermentation — then dried whole cherry. What comes out is the opposite of commodity: intense, sweet, and genuinely unusual.

Details

• Origin: Indonesia · Nati Village · Manggarai · Flores · 1,300m
• Variety: Kartika
• Producer: Tuang Coffee (Andre Tuang · est. 2014)
• Process: 148-Hour Anaerobic Natural — cherry sealed in oxygen-free tanks for over six days before whole-cherry natural drying; drives intense sweetness and layered fruit complexity
• Roast: Light
• Best for: V60, Chemex, AeroPress, Cold Brew

The Story

In the Flores-Manggarai language, ‘tuang’ means king. Andre Tuang built his company to give Manggarai coffee an identity — working directly with over 2,500 farmers across seventeen village groups, providing processing infrastructure, fair prices, and pre-harvest deposits. Farmers grow Kartika alongside ginger and clove on slopes above 1,300 metres in some of the most fertile land on Flores island.

148 hours in a sealed tank is a long time. The oxygen-free environment forces specific fermentation pathways: ones that produce tropical fruit intensity and aromatic complexity that a conventional natural cannot reach. Seal everything in together, let the chemistry run for six days, and something entirely new comes out the other side.

In the Cup

Mixed fruit jam and toasted coconut on the nose. Dark chocolate sweetness opens the cup, moving into panela sugar (unrefined cane sugar, warm and complex) with a long, layered finish. Dense and rich; each sip reveals something different.