Sulawesi Liang Bai Village

Sorghum syrup sweetness, with fresh fig, plum, and berry notes accent the cup. Cools to a chocolate-covered macadamia nut and sorghum syrup flavor in the finish. Immense body. City to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Hybrids
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Feb 19 2016
Lot size 50bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Djember
Grade Grade AA
Appearance .8 d/300gr, 16-18 Screen; broken beans and slight insect damage
Roast Recommendations City to Full City+
Weight 1 LB
Recommended for Espresso Yes
This offering represents a very small lot from a project in the Enrekang area of Sulawesi. It's a region just south of Tana Toraja in Sulawesi Seletan, and boasts some very high altitudes. This lot is from the village of Liang Bai, an area that is both beautiful and remote: to get to the coffee lands your choices are by foot, mule or motorcycle. It lies just over the hill from Bone Bone village, another coffee region we are buying from. This is a washed coffee, and a much "cleaner" representation from the region than the rustic wet-hulled coffees produced.
The smells of the ground coffee have an interesting mix of malted sugar (maltose), cinnamon powder, and butter cookies. Closer to Full City roasts produce more fruited cocoa appeal, especially in the wet grounds, with a scent of wild berry infused dark cacao bar, and hints of molasses in the steam. The cup flavors echo the aroma, with strength in raw sugar smells. At City the profile is weighted heavily on sugar-coated nut flavors, a pleasant brightness offering structure. The middle roasts develop a bit more heft of sweetness, loaded with raw sugar flavors, and subtle berry, plum, and fig accents. Nearing Full City adds an element of cacao nib to the finishing flavors, and sorghum syrup sweetness along with a macadamia nut hint hangs on long in the aftertaste. This makes a great single origin espresso, viscous body, lots of bittersweet cocoa and cookie/grain flavor.