Sulawesi Toraja Bolokon Natural Organic
This coffee comes from one of our favorite Indonesian estates: Rantekarua. Rantekarua is a leader in coffee innovation in the region and have extended their selections to include this delicious natural processed offering. It's tangy, sweet and intense with a surprisingly clean finish. Look for notes of guava, pineapple, blackberry & cocoa.
Arrival Date: February 11th, 2022
Acidity & Brightness: Slightly tangy and sweet
Balance & Finish: Complex with a surprisingly clean finish
Body & Texture: Bold, rich body and syrupy texture
Flavors: Guava, pineapple, blackberry & cocoa
Grade: Grade 1, grown at 1400-1800 masl
Processing: Full natural and dried on raised beds
Grower: Rantekarua Estate managed by PT Sulotco Jaya Abadi
Region: Tana Toraja Regency, South Sulawesi, Indonesia
Varietals: Typica, Catimor, S-795
Roasting: Start with a Full Medium roast, or after 1st crack has ended but before 2nd crack begins. For more tang and some additional stone fruit sweetness, try a City+ (light-medium) roast or near the end of 1st crack. To tone down the intensity, push into Full City+ or at the very first snaps of 2nd crack.
Reminder: This is raw coffee. You have to roast it before brewing.
Review: "The Rantekarua Estate, located in the Bittuang district of Tana Toraja Regency on the island of Sulawesi, remained mostly abandoned until the government gave cultivation rights to PT Sulotco Jaya Abadi in 1987. Since that time the 3000-acre estate has undergone substantial renovation and become a beacon of innovation particularly in matters of land conservation. More than 500 acres have been converted into natural forest and coffee cultivation is managed with organic inputs. Manure from more than 2000 sheep grazing on the estate is used as a major source of organic fertilizer. During the harvest, cherries are picked and transported to the Sulotco processing facility in the Bolokan valley. At the processing facility, cherries are soaked for 24 hours and less dense and damaged coffee (floaters) are removed. Then the remaining cherries are moved to raised beds and dried to 11 percent moisture over a period of at least 2 weeks. The dried cherries are stored until it is time to mill and export the coffee, which is also done at the same processing facility and includes hand-sorting as the final step." - Royal Coffee
Some of the more adventurous producers in Indonesia have begun releasing more and more coffees with non-traditional processing methods. It can be a bit confusing for folks who are long time fans of wet-hulled Indonesian coffee, but we're all about trying new things here at TCC. Especially when they turn out to be so delicious! This coffee has the usual hallmarks of natural processed coffee: silky body, twisty complexity and very fruit forward flavors. What is a bit unusual about it is that it's got a surprisingly clean finish! As far as flavor goes, we noted guava, pineapple, blackberry and a touch of cocoa. The cup also has a pleasant winey tang to it, though not as tannic as a typical Kenyan coffee. Definitely a must try for fans of natural processed coffee!