Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2026-06-16
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Indonesia, coffee, consumer information, designation of origin, labelling, product designation, quality control of agricultural products




C_202603212EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/3212


16.6.2026






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2026/3212)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
(The product specification referred to in Article 7 of Regulation (EU) No 1151/2012 is available in the Union register of geographical indications).
SINGLE DOCUMENT

‘Kopi Arabika Flores Manggarai’


PGI-ID-02929 – 24.4.2023
                  


PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Kopi Arabika Flores Manggarai’
2.   Member State or Third Country

Indonesia
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8. Other products of Annex I of the Treaty (spices etc.)
Combined nomenclature code

                  0901  - Coffee, whether or not roasted or decaffeinated; coffee husks and skins; coffee substitutes containing coffee in any proportion
3.2.   Description of the product to which the name in (1) applies

‘Kopi Arabika Flores Manggarai’ is coffee product in the form of Green Coffee Bean. ‘Kopi Arabika Flores Manggarai’ is produced from Arabica coffee plants grown in the Manggarai highlands, with an elevation between 900 - 1 500 meters above sea level. The current varieties that are commonly cultivated are S-795, yellow Caturra/Yellow Colombia, Juria, Kartika, USDA, Red Caturra/red Colombian and Andungsari.
‘Kopi Arabika Flores Manggarai’ is green coffee beans that processed by fully washed and wet hulled methods then dried. It has moisture content of 11-12 % (weight/weight), maximum dirt content of 0,5 % (weight/weight), maximum defect beans of 25 beans/300 grams of beans and contains no live insect. For wet-hulling ‘Kopi Arabika Flores Manggarai’ has ±18 % of fat (fatty acid) compound (±10,56 % Linoleic Acid and ±8,15 % Palmitic acid). Whereas for fully washed ‘Kopi Arabika Flores Manggarai’ has ±55 % fat compound (±25,82 % Linoleic Acid and 28,04 % Palmitic acid)
In addition to the fat (fatty acid) composition, ‘Kopi Arabika Flores Manggarai’ also demonstrates identifiable chemical characteristics that form part of its inherent quality profile. Based on GC-MS analysis of Arabica coffee originating from the Manggarai highlands, caffeine is present in beans processed under both the fully washed and wet-hulled methods. In wet-hulled beans, caffeine accounts for approximately 6,7 % of the total relative peak area of detected volatile and semi-volatile compounds, while in fully washed beans caffeine is detected in relatively abundant traces, remaining below the predominant compounds due to the higher proportion of ester- and fatty-acid derived components found in this processing method. These values describe the distribution of caffeine within the volatile profile of the beans, reflecting the characteristic chemical expression across its two recognised processing methods. (Nugroho A.P., et al., 2025, GC-MS Profile of Arabica Coffee from Manggarai, Jurnal Sains dan Teknologi Pangan, 10(1), 8184–8192.)

‘Kopi Arabika Flores Manggarai’ has approximate size of around 6,5 mm with has a yellowish light-green and bluish green color and does not emit a foul odor or musty smell. Further, organoleptic test result revealed that ‘Kopi Arabika Flores Manggarai’ has a herbal, floral, and spicy aroma without bitter and astringent taste with moderate to high acidity level.
‘Kopi Arabika Flores Manggarai’ green coffee bean has a dry aroma of caramel that can be smelled during the grinding process. After brewing, there are caramel and fruity aroma, the body feels quite strong, and the coffee tastes sweet with medium acidity.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

—
3.4.   Specific steps in production that must take place in the identified geographical area

Production steps that must take place in the identified geographical area are:






1.


Production of red coffee cherry (harvesting and fruit sorting).










2.


Processing into wet hard shell (HS) coffee (soaking and pulping).




3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Green Coffee Bean Green coffee bean packaging uses a sack which on the inside uses plastic with a weight according to the buyer's request, is given a label and a traceable code. Use new, food grade (suitable for foodstuffs), and free of mineral oil (non-mineral oil-based jute-bag) sacks. Coffee sent by a means of transportation must be completely clean and free from dirt or other contaminants such as used oil, oil, diesel, asphalt, soil, artificial fertilizers, natural fertilizers, or other materials which is easy to smell. The interior of conveyance must be covered by tarpaulin or another clean coating to keep the coffee from polluting contaminants.
3.6.   Specific rules concerning labelling of the product the registered name refers to

Geographical Indication Label of Kopi Arabika Flores Manggarai:
The PGI ‘Kopi Arabika Flores Manggarai’ GI label must contain:






—


Name of ‘Geographical Indication’










—


‘Kopi Arabika Flores Manggarai’ GI Logo & Traceability code




Inside the logo, there are:






—


Pictures of traditional houses










—


Pictures of a Komodo










—


Image of Coffee Beans










—


The text ‘Kopi Arabika Flores Manggarai’









4.   Concise definition of the geographical area

‘Kopi Arabika Flores Manggarai’ can only be obtained from red coffee cherry originating from the Manggarai highland area which includes three regencies, namely Manggarai Regency, Manggarai Barat Regency and Manggarai Timur Regency. The whole area lies between 900 m asl up to 1 500 m asl.
‘Kopi Arabika Flores Manggarai’ is produced within 14 sub-districts within Manggarai Regency, Manggarai Barat Regency, and Manggarai Timur Regency, as listed below.







Ruteng


Lelak


Wae Ri’i




Langke Rembong


Satar Mese


East Satar Mese




Cibal


Lembor


Kuwus




Poco Ranaka Timur


Poco Ranaka


Borong




Sambi Rampas


South Elar


 




5.   Link with the geographical area

The quality and characteristics of the product ‘Kopi Arabika Flores Manggarai’ are obtained, in essence, due to the geographical area of origin, with its natural and human factors.

Influence on Natural Factors

The natural condition that greatly impact ‘Kopi Arabika Flores Manggarai’ is the soil of the Manggarai area. Soil types in the Manggarai area generally consist of Alluvial, Mediterranean, Lithosol, and Latosol. From geological data and information, the Flores Island is part of the Volcanic Arc in Cenozoic Alkaline Calc, which is still active to date.
Most of the soil in Manggarai area have a loam texture apart from silty clay loam and clay loam textures. The fertile soil of Manggarai area is influenced by the Namparnos volcano in the Mandosawu Mountains that can fertilize soil, resulting in a high carbon, nitrogen, and potassium. These three elements greatly affect the characteristics of ‘Kopi Arabika Flores Manggarai’.
Carbon is a critical component of soil organic matter. It influences soil structure, water retention, and nutrient retention. Healthy amounts of organic matter in the soil promote microbial activity, that can affect nutritional availability to coffee plants. Nitrogen contained in the soil of Manggarai area is adequate. Categorized as medium to high level of nitrogen. This encourage robust vegetative growth in coffee plants leading to healthy foliage and more vigorous production. Potassium is also important for ‘Kopi Arabika Flores Manggarai’. Manggarai area soil has proper potassium which is useful for enzyme activation, water regulation, and carbohydrate metabolism.
This above element plays its role in ‘Kopi Arabika Flores Manggarai’ characteristics, having herbal, floral, and spicy aroma without having bitter and astringent taste. Spiciness is influenced by nitrogen contained in the soil. Herbal aroma in ‘Kopi Arabika Flores Manggarai’ is influenced by the soil’s nutrient composition, particularly potassium levels that contribute to the development of the herbal notes by aiding in the proper synthesis and transport of essential compounds within the plant. Floral aroma can be obtained by nitrogen and potassium through their influence on plant growth and health of the coffee varieties used for ‘Kopi Arabika Flores Manggarai’. Furthermore, the high nitrogen levels, which affect the plants, contribute to the medium to high acidity of ‘Kopi Arabika Flores Manggarai’ beans.

Influence on Human Factor

For most of the Manggarai people, coffee has an important role as a main source of family income. Farmer groups have important tasks and functions in Manggarai area, especially in terms of consistent production management and quality control.
People of Manggarai area have found a way to use shade/protective plants for farmers in the Manggarai area to protect coffee plants in Manggarai area. The dominant types of protective plants used by farmers in the Manggarai area are dadap (Erythrina orientalis), sengon (Albizia chinensis), menii (Maesopsis eminii), and jackfruit.
People of Manggarai also found a way to manage cultivation, especially using local trees that can reduce the air temperature around the canopy during the dry season so that the process of draining soil moisture can be reduced. The daily temperature is relatively low, and the air humidity is high in the dry months, therefore the soil moisture is still sufficient to support growth during the dry season. This way people of Manggarai maintain the moisture level of the soil which affects the nutritional availability for coffee plants.
Soil texture which is dominantly loam should also be added with organic matters to improve the physical condition of the soil. Loam soil has high swelling and contracting abilities which can have an impact on the development of coffee root. The addition of these organic materials can reduce the swelling and contracting abilities for optimal root development. This method has been used by the people of Manggarai for generations.
The size of the bean of around 6,5 mm is due to the chosen coffee varieties – S-795, yellow Caturra/Yellow Colombia, Juria, Kartika, USDA, Red Caturra/red Colombian and Andungsari. These chosen varieties also underpin the characteristic caffeine expression of ‘Kopi Arabika Flores Manggarai,’ as their relatively stable alkaloid profiles interact with the highland environment (i.e low temperature, high humidity, and mostly cloudy) and the region’s wet-hulling and fully washed processing methods, resulting in the specific caffeine profile associated.
The washing methods of full wash and wet hulling method also affect the fat compound. With ‘Kopi Arabika Flores Manggarai’ wet hulling method has ±18 % of fat compound (Linoleic Acid and Palmitic acid), and full washed ‘Kopi Arabika Flores Manggarai’ has ±55 % fat compound.
Further, human factors that play a great role in ‘Kopi Arabika Flores Manggarai’ characteristics is the fermentation and the drying process. People of Manggarai area have found a way of fermentation and drying process that have been passed from generation to generation.

Fermentation

The fermenting procedure is designed to remove mucilage, allowing for easy washing and a nice coffee flavor. Fermentation is done organically and flawlessly, with no added substances. Through microbial action, enzymes break down the sugars in the mucilage (the sticky substance around the coffee bean) during fermentation. Compound breakdown during fermentation can result in the creation of taste chemicals that contribute to spicy flavors. By influencing the production of certain volatile molecules, fermentation can also promote the creation of herbal and floral fragrances. The fermentation process lasts for around 12 to 36 hours.

Drying

People of Manggarai area also practice drying process which is crucial to the characteristics of ‘Kopi Arabika Flores Manggarai’. Drying is done slowly, especially at the beginning (first 1-4 days) by using a drying rack or tarpaulin. The process of drying is conducted until the product reaches a moisture content of 11-12 % (weight/weight).
Drying has an impact on the development and preservation of spicy notes in coffee. This rate and method of drying can contribute to spiciness. The drying process also helps to retain specific herbal characteristics in the beans. Drying is crucial for maintaining the aromatic qualities of coffee beans obtained during fermentation.

Reference to publication of the product specification

Indonesian Geographical Indication Gazette A Series No. 9/IG/XI/A/2017 (6 December 2017 - 6 March 2018)


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2026/3212/oj
ISSN 1977-091X (electronic edition)