{"product_id":"komodo-dragon-coffee-medium-roast-single-origin","title":"Komodo Dragon Coffee — Medium Roast Single Origin","description":"\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eDescription\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eThe Coffee From the Dragon's Island\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFlores is not Bali, and it is not Sumatra  it's a smaller, wilder island in Indonesia's Lesser Sunda chain, best known as the home of Komodo National Park and the world's largest living lizard. Just inland from the park's volcanic coastline, the island's central highlands rise into cool, cloud-wrapped mountains where coffee has grown since Dutch colonists first planted it in the early 20th century. This is Komodo Dragon Coffee: grown by smallholder farmers in the shadow of the same volcanoes that give the Komodo dragon its rugged, ancient habitat, and processed using a method almost unique to Indonesia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eIt's a coffee built for people who want something different from the bright, fruity single origins that dominate the specialty world  heavy-bodied, low in acid, and deeply, syrupy sweet.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThere is nothing quite like it.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eDetails\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Dark chocolate · Toasted tobacco · Cedar · Brown sugar · Low acidity · Full, syrupy body \u003cstrong\u003eRoast:\u003c\/strong\u003e Medium \u003cstrong\u003eProcess:\u003c\/strong\u003e Wet-hulled (Giling Basah) \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200–1,800 meters \u003cstrong\u003eRegion:\u003c\/strong\u003e Manggarai \u0026amp; Bajawa (Ngada) highlands, Flores, East Nusa Tenggara \u003cstrong\u003eVariety:\u003c\/strong\u003e Typica, Catimor, Kartika, Timor Hybrid \u003cstrong\u003eBest Brewed As:\u003c\/strong\u003e French press, moka pot, drip — holds up well with milk\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhat Makes Komodo Dragon Different\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eMost Indonesian coffee comes from Sumatra, and most people who know Indonesian coffee only know Sumatra Mandheling. Flores is a different island entirely — smaller, less developed, and largely overlooked by the global specialty trade despite highlands that rival Sumatra's in altitude and volcanic richness. The island takes its identity from Komodo National Park, established in 1980 to protect the Komodo dragon, and the coffee grown a short distance inland carries something of that same untamed character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eWhere a washed coffee from Central America might taste clean and bright, Komodo Dragon is the opposite: heavy, low-acid, and layered with notes of dark chocolate, cedar, and toasted tobacco that come almost entirely from the way it's processed. It's a coffee that rewards drinkers who want body and depth over acidity and brightness — closer in spirit to a Sumatra than to anything from East Africa or Central America.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Land: Volcanic Highlands Beside the Dragon's Home\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFlores' coffee-growing regions — centered on Manggarai in the west and Bajawa (in the Ngada regency) further east — sit at elevations between 1,200 and 1,800 meters, cooled by highland air and fed by volcanic soil from peaks like Inerie and Ebulobo. Farms here are almost entirely smallholder plots, often just a hectare or two, worked by families who grow coffee alongside food crops rather than as a single commercial crop.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFlores has never had the marketing presence of Sumatra or Java, and its infrastructure for processing and export has historically lagged behind better-known Indonesian origins. That's part of why this coffee remains a genuine find rather than a supermarket staple — production is real, but small, and much of it moves through regional traders before it ever reaches an international buyer.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Farmers\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eCoffee in the Manggarai and Bajawa highlands is grown by smallholder farmers from the Manggarai and Ngada ethnic groups, most working family-owned plots passed down across generations. Many still grow coffee under a canopy of shade trees, a traditional practice that protects the soil and supports the surrounding forest rather than clearing it. Farming here is organized around family and community rather than estate-style production — there is no single plantation behind this coffee, only many small hands doing the same careful work their parents and grandparents did.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eThe Processing: Wet-Hulling, an Indonesian Signature\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eKomodo Dragon Coffee is processed using \u003cem\u003eGiling Basah\u003c\/em\u003e — wet-hulling — a method found almost nowhere else in the coffee-growing world outside Indonesia. After picking, the ripe cherries are pulped and given only a short, partial fermentation before the parchment-covered beans are hulled while still damp, rather than fully dried first. The naked beans then finish drying in the open air.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThis unconventional order — hulling before the bean is fully dry — is what gives wet-hulled Indonesian coffees their signature: a heavier, syrupy body, muted acidity, and earthy, herbal undertones that washed or natural coffees simply don't produce. It's a technique born of necessity, developed by farmers in a humid climate without reliable access to large drying facilities, and it has become one of Indonesia's defining contributions to world coffee.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eIn the Cup: How to Taste It\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eKomodo Dragon rewards a different approach than a bright, delicate single origin:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eBrew hot.\u003c\/strong\u003e Use water at the standard 195–205°F range — this coffee doesn't need the gentler treatment a natural-processed origin does.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eLet the body lead.\u003c\/strong\u003e This is a coffee about weight and depth, not clarity. Full-immersion methods (French press, moka pot) show it at its best.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eIt holds up with milk.\u003c\/strong\u003e Unlike a delicate floral origin, Komodo Dragon's chocolate and tobacco notes come through even in a latte or with cream — a rarity among single origins.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eDon't over-grind.\u003c\/strong\u003e A slightly coarser grind than you'd use for a bright origin helps avoid over-extracting the wet-hulled coffee's earthier notes into bitterness.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eA Note on Availability\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFlores coffee remains one of the more overlooked origins in the specialty world — small farms, limited export infrastructure, and a lack of the marketing muscle behind Sumatra or Java mean supply is genuinely limited. When we have it, we carry it in small batches. If you see it in stock, it's worth grabbing.\u003c\/p\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eFrench Press\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:14 (32g coffee : 450g water) \u003cstrong\u003eGrind:\u003c\/strong\u003e Medium-coarse \u003cstrong\u003eTime:\u003c\/strong\u003e 4:00 minutes \u003cstrong\u003eTemp:\u003c\/strong\u003e 200°F The best method for showing off Komodo Dragon's full body and chocolate-forward depth.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eMoka Pot\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eDose:\u003c\/strong\u003e Fill basket level (15–17g) \u003cstrong\u003eWater:\u003c\/strong\u003e Fill to valve line \u003cstrong\u003eTime:\u003c\/strong\u003e 4:00–5:00 minutes \u003cstrong\u003eTemp:\u003c\/strong\u003e Medium heat Concentrates the coffee's cedar and tobacco notes into a rich, espresso-style shot.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eDrip Coffee\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16 (30g coffee : 480g water) \u003cstrong\u003eGrind:\u003c\/strong\u003e Medium \u003cstrong\u003eTime:\u003c\/strong\u003e Per machine cycle \u003cstrong\u003eTemp:\u003c\/strong\u003e 200°F An easy everyday cup that still carries the low-acid, chocolatey character this origin is known for.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003ePour Over (V60\/Chemex)\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:15 (27g coffee : 405g water) \u003cstrong\u003eGrind:\u003c\/strong\u003e Medium \u003cstrong\u003eTime:\u003c\/strong\u003e 3:00–3:30 minutes \u003cstrong\u003eTemp:\u003c\/strong\u003e 200°F A cleaner take on Komodo Dragon — still full-bodied, with more clarity on the brown sugar sweetness.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" class=\"mt-2 -mb-1 text-base font-bold\"\u003eKomodo Dragon Brewing Tips\u003c\/h3\u003e\n\u003cul dir=\"ltr\" class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3 print:block print:space-y-1\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eUse filtered water at 195–205°F — this coffee can handle a hotter brew than delicate natural-processed origins\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWet-hulled processing gives this coffee its low acidity and heavy body — don't over-brew or it can turn muddy\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eGreat as a base for milk drinks; the chocolate and tobacco notes don't get lost the way a floral origin's would\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eGrind just before brewing for the fullest chocolate and cedar aromatics\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eStore whole beans in an airtight container away from heat and light; best within 3–4 weeks of roast date\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eWhy is it called \"Komodo Dragon\" coffee?\u003c\/strong\u003e It's named for its origin near Komodo National Park on the island of Flores, Indonesia — home of the Komodo dragon, the world's largest living lizard. The coffee itself grows in the island's central volcanic highlands, a distance inland from the park.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eWhat does \"wet-hulled\" mean, and why does it matter?\u003c\/strong\u003e Wet-hulling (\u003cem\u003eGiling Basah\u003c\/em\u003e) is a processing method used almost exclusively in Indonesia, where the parchment is removed from the bean while it's still damp rather than after full drying. It's what gives Indonesian coffees like this one their heavier body and lower acidity compared to washed or natural coffees from other parts of the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eHow does it compare to other single origins in your lineup?\u003c\/strong\u003e Komodo Dragon is the coffee to reach for if you want body and depth over acidity and fruit — a very different profile from something like our \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.everydaypeoplecoffeeandtea.com\/products\/ethiopia-natural-single-origin-organic-medium-light-roast\"\u003eEthiopia Natural\u003c\/a\u003e or \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.everydaypeoplecoffeeandtea.com\/products\/yemen-mocha-matari-medium-dark-roast-single-origin\"\u003eYemen Mocha Matari\u003c\/a\u003e. It's closer in character to a Sumatra, and it holds up especially well with milk.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eIs this coffee available ground?\u003c\/strong\u003e Yes — whole bean or ground, selected at checkout, including Espresso Grind, Cold Brew Grind, French Press Grind, and Ground for Keurig.\u003c\/p\u003e","brand":"Everyday People Coffee \u0026 Tea","offers":[{"title":"Whole Bean \/ 12 oz","offer_id":48154325876901,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 12 oz","offer_id":48154325909669,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Espresso Grind \/ 12 oz","offer_id":48154325942437,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Cold Brew Grind \/ 12 oz","offer_id":48154325975205,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"French Press Grind \/ 12 oz","offer_id":48154326007973,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Ground for Keurig \/ 12 oz","offer_id":48154326040741,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0191\/5640\/2242\/files\/KomodoDragon2.png?v=1786801558","url":"https:\/\/www.everydaypeoplecoffeeandtea.com\/products\/komodo-dragon-coffee-medium-roast-single-origin","provider":"Everyday People Coffee \u0026 Tea ","version":"1.0","type":"link"}