Nola Wonga
This washed S795 comes from the Nola Wonga farmers group in Bajawa, Flores – a community of smallholder producers brought together by Felix Soba in 2014 to protect and revive coffee production in the region. As farmers shifted towards faster-growing crops, Felix offered a different path: one where coffee could thrive alongside horticulture. By providing seedlings, training, and support, he’s helped growers improve both quality and income, while keeping Flores’ organic coffee tradition alive.
Cherries are handpicked at peak ripeness and pulped within 24 hours. After floaters are removed, the coffee is fermented in concrete tanks, washed clean, and dried slowly on patios for 7–10 days. It’s then milled, sorted by size, and finished with an optical sorter to ensure clean, consistent quality.
This washed S795 comes from the Nola Wonga farmers group in Bajawa, Flores – a community of smallholder producers brought together by Felix Soba in 2014 to protect and revive coffee production in the region. As farmers shifted towards faster-growing crops, Felix offered a different path: one where coffee could thrive alongside horticulture. By providing seedlings, training, and support, he’s helped growers improve both quality and income, while keeping Flores’ organic coffee tradition alive.
Cherries are handpicked at peak ripeness and pulped within 24 hours. After floaters are removed, the coffee is fermented in concrete tanks, washed clean, and dried slowly on patios for 7–10 days. It’s then milled, sorted by size, and finished with an optical sorter to ensure clean, consistent quality.
Description
This washed S795 comes from the Nola Wonga farmers group in Bajawa, Flores – a community of smallholder producers brought together by Felix Soba in 2014 to protect and revive coffee production in the region. As farmers shifted towards faster-growing crops, Felix offered a different path: one where coffee could thrive alongside horticulture. By providing seedlings, training, and support, he’s helped growers improve both quality and income, while keeping Flores’ organic coffee tradition alive.
Cherries are handpicked at peak ripeness and pulped within 24 hours. After floaters are removed, the coffee is fermented in concrete tanks, washed clean, and dried slowly on patios for 7–10 days. It’s then milled, sorted by size, and finished with an optical sorter to ensure clean, consistent quality.
