Sulawesi Toraja Grade 1
Origins: Tana Toraja. Coffee was introduced into Sulawesi by the Dutch East India Company centuries ago. Farm Information: Varous Smallholders. Only red cherries were picked and were double-picked for quality control.
Process: Wet Hulled (Giling Basah) then sun dried. The wet-hulling process mutes the acidity of the coffee while emphasizing its body. This method is common in Indonesia due to the high-humidity climate
Flavors: Being a very complex coffee, this particular coffee has a full, molasses-like body with cocoa and raisin. Sweeter than a Sumatra, this coffee is known for its earthiness and low acidic level
Highlighted Brewing Methods: Espresso
Cupping Notes: 3/2020 - Compared Sulawesi with Komodo Dragon. Both are wet-hulled processed (low acidic) and both are Indonesian coffees. Side-by-side you will notice the difference; however, these are both good substitutes for one another if one is not available. On the Sulawesi, you notice by the aroma the heaviness this coffee has and detect the molassess sweetness in the cup compared to a caramel sweetness a Colombian coffee would have. This is heavier than the Komodo Dragon, if you are looking to see what is the strongest of the two