Sulawesi Coffee is the way to a smooth, complex mix of sweet cedar, chocolate, and molasses sips well all morning, afternoon, and evening long. It’s also great for a cold brew.
Sipping Smooth java is a full-bodied coffee from the Toraja mountains on the indonesian island of Sulawesi. Its is known for its rich flavor with notes of dark chocolate and ripe fruit.
Growing Conditions:
- The Toraja mountains are a remote coffee growing region with ideal growing conditions.
- Some of the trees used to grow Sulawesi Toraja coffee are over 250 years.
Flavor:
Sulawesi Toraja coffee is well- balanced with notes of dark chocolate and ripe fruit.
These beans are grown in the southeastern highlands of Sulawesi. It is sweet yet vibrant with earthy , chocolate, and spice notes.
Grown in one of Indonesia’s highest elevations, the Sulawesi “The way ” is procured by micro-mills less than 3 acres in size. The community of farmers meticulously pick only the best of ripe cherries, sort, de-pulp, and ferment those coffee cherries overnight. This is known as wet-hulling. A unique process that leaves the parchment on the bean during fermentation so the coffee will possess an earthy flavor. The next day, the cherries are washed and stripped. Finally, they are patio-dried evenly in the sun for 2-3 days.
Best with a medium roast!
Cupping Notes: Low acidity, thick body, and moderate sweetness with flavors of cedar, dark chocolate, and molasses.
- Local Region: Tana Toraja
- Variety: Typica, Catimor and S795
- Altitude: (meters) 1,400 – 2,000 MASL
Elevation: 1400 to 2000 meters
Varietals: Catimor, S795, Typica
Milling Process: Wet Hulled
Drying Process: Patio Drying
The Torajan tribe, living in the central mountain region of the South Sulawesi province, continue to maintain a traditional village lifestyle that includes houses that resemble boats. The growing region has a complex geography that includes humid low-land rice paddies flanked by thousand-foot rock walls capped in perpetual mist. Coffee is grown in this geographic wonderland at elevations that reach 2000 MASL, considered to be some of the highest growing elevations in all of Indonesia.
In recent years, producers who cultivate and harvest coffee on farms that average less than 3 acres in size have been organizing and building community micro-mills to improve their processing standards. At these mills, each producer carefully sorts there harvested cherries, depulps, ferments overnight, washes and lays wet parchment out on patios to shed water.
Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the bean its unique bluish color and the hallmark Indonesian profile.
Local producer groups have also begun to partner with regional exporters like Indokom to overcoming logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships
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