Nola Wonga is a smallholder farmers group founded in 2014 by Felix Soba in the highlands of Bajawa, Flores. As many in the region began shifting to short-term cash crops like cabbage and cucumber, Felix stepped in to protect the future of organic Arabica coffee. He offered practical support – distributing free seedlings and showing farmers how to grow coffee alongside horticultural crops rather than replacing them. The results speak for themselves – higher incomes from coffee, better job opportunities, and a renewed focus on quality and sustainability across the group’s farms.

The cherries were handpicked at peak ripeness and pulped within 24 hours. The Washed Process involves removal of the coffee cherry skin before drying. A pulping machine exposes the sticky mucilage layer, which is then removed via fermentation in concrete tanks, where the cherries are submerged in water. Once broken down, the mucilage is washed away from the seed and dried slowly on patios for 7–10 days. The washed process speeds drying, and limits "ferment defects" like funky or boozy notes. Washed coffees are valued for their clarity, acidity and sweet, warm tones.

The S-795 cultivar was developed in India by the Balehonnur Coffee Research Station, officially released in 1945–46. It originated from a cross between S.288 (C. arabica x C. liberica) and Kent Arabica. It is significant because it was one of the earliest arabica strains found to be resistant to coffee leaf rust. It is widely cultivated today in India (25–30% of Arabica acreage) and Indonesia, where it is known as Jember. It's been gaining recognition in part thanks to Indonesia's first Cup of Excellence competition in 2021 where it featured in 12 of the top 26 coffees.

Nola Wonga is our first exposure to the S-795 varietal. We found this coffee challenging, but we like a challenge. In order to bring out the Elderflower, Pomelo, and Caramel tasting notes we had to roast fast and with a slightly shorter development time than we would normally do for a washed coffee. Our early experimental medium slow roasts made for some tasty chocolate and caramel cold brews. But for filter, only the faster roasts preserved the brightness and floral notes. We're thrilled with the end result and we are already on the lookout for more S-795, but we're going to be hitting them fast.