Sulawesi Toraja Sesean Sapan Organic
The highest grown coffees in Indonesia come from Sulawesi and the altitude makes for a very clean cup! This crop features very low acidity, huge body and notes of baker's chocolate, cedar and vanilla.
Arrival Date: February 18th, 2020
Acidity & Brightness: Low acidity, quite sweet
Balance & Finish: Slightly complex with a lingering, sweet woody finish
Body & Texture: Bold, rich body and syrupy texture
Flavors: Baker's chocolate, cedar and vanilla
Grade: Grade 1 (Highest from this market)
Processing: Wet-hulled (semi-washed), shade grown in volcanic soil, hand picked & sun dried
Roasting: Start with a Full City Plus (Medium Dark), or just into the second crack. If you can't hear the cracks, then roast until the beans are smooth and medium dark brown when the first sheen of the oil emerges. This coffee roasts a touch unevenly, and will appear light for it's degree of roast. Try this, and then if you prefer, feel free to carry it to a Vienna roast (Dark) which is where we think it truly shines.
Recommendation: This is one of our most popular coffees. People who enjoy rich coffee with very little "bite" and a long, lingering chocolate finish will enjoy this coffee. It is Indonesian without the earthiness of a Sumatran. The flavor can be changed substantially depending on how dark you roast it, but it will appeal to a wide audience.
Reminder: This is raw coffee. You have to roast it before brewing.
Formerly known as Celebes, the island of Sulawesi is home to some of the highest (if not the highest) grown coffee in Indonesia. Nearly all of the coffee from this island comes from the southern region of Toraja which is bisected by the Sesean Mountains. Historically, coffee grown on the east side of the mountains ends up in the market town of Minanga, while coffee grown on the west side usually ends up in Sapan which is the case with this coffee. In any case, this extremely high grown coffee (up to 2,000 masl) results in some of the cleanest and smoothest coffee you'll find in Indonesia. So if you like all the syrupy body and low acidity of Indonesian coffee but aren't a big fan of all the complex earthiness, Sulawesi coffee is for you! This very dense coffee also stands up to dark roasting quite well and even into Vienna roasts, you can still taste much of the origin character.
This years crop does not disappoint! It retains the low acidity you expect from Indonesian coffee while having just the slightest sense of crisp front end when compared to its neighbors. This is representative of it's higher grown character. It's also very clean and less complex than Sumatra or Java while still having that baker's chocolate sweetness. The syrupy texture is accompanied by a huge body and you'll also note pleasant woody flavors including cedar as well as a gentle touch of vanilla. This coffee remains the cleanest Indonesian coffee and is great for folks who tend to be chased off by Sumatra's supremely complex earthiness.