Cup Profile: Expect a balanced cup with low acid accompanied by flavors of dark chocolate, walnut, granola and raisin.
ABOUT THE COFFEE
Sulawesi Island is part of Indonesia-which is a top 5 coffee-growing countries in the world. Coffee growing is not native to the region. Coffee was first planted in Jakarta by the colonial Dutch in the 17th century, who thought they could create a booming business in the coffee-friendly climate. After successful experiments, growing was expanded to the vast Island of Sulawesi Celebes, which is in the center of the archipelago.
The majority of coffee grown in Indonesia is Robusta; however, Toraja is the exception. Thanks to the ideal conditions, the area is perfect for growing Arabica beans. As a result around 95% of the coffee grown in this region is Arabica.
Our Toraja Grade 1 Sulawesi coffee comes from various small holders. The cherries were double-picked, to remove any physical defects. The additional quality control practice ensures that only ripe red cherries are used.
Most of the world’s coffee is processed in one of two ways: wet or dry. Sulawesi Toraja is fairly unique in that it uses a third processing method called Giling Basah (wet grinding). The method is opted due to high humidity and rainfall, which makes the drying process difficult. During this process, the coffee cherries are fed into a pulper that removes most, but not all of the fruit. A thin layer of mucilage is left on the beans. The beans are then stored for about 24 hours before the mucilage is removed. Finally, the beans are left to dry prior to shipping and roasting. Giling Basah has a profound effect on the overall taste of Sulawesi Toraja. This process helped to give the coffee its classic Sulawesi characteristics.
WHAT DOES IT TASTE LIKE?
Sulawesi coffee is best known for its silky body, moderate acidity, and smooth finish. The light body combined with the low acidity gives the resulting drink a deep and creamy texture and flavor. A distinguished rustic sweetness is evident, and sets this coffee apart from many. Coffee connoisseurs will love the complex and smooth combination of chocolate, granola and fruit.
If you’re someone who doesn’t like the acidity of beans, this is the ideal coffee bean for your palette because the bitter aroma of coffee seems to marvelously disappear after the first sip, leaving a delightful impression on your taste buds.
Region: Tana Toraja
Producer: Various Smallholders
Altitude:1,300 - 2,000 meters
ASL Varieties: Catimor, S-795
Processing: Wet Hulled Method