Light roasts are complex, notes of cherry pulp and wheat ale, green tea, jamaica tea, green apple and fruited acidity. Full City shows rock solid bittersweetness and massive body. City to Full City.
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||December 2019 Arrival|
|Bag size||30 KG|
|Cultivar Detail||Typica, Jember, S-795, Lini-S|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City|
This coffee is from a newly-started mill in a small town Tolajuk within the Luwu District. The town sits in the Eastern slopes of Mount Latimojong, which boasts to highest peak in Sulawesi. The folks who run the mill purchase coffee in whole cherry form via small holders in and around the village. They are only processing two different styles of honey process coffee at the moment, yellow and red. This is the latter, which in this particular case involves submerging the whole cherry in barrels of water for a day in order to start a fermentation process. They then peel the outer layer of the cherry with mechanical demucilage machine, leaving much of the fruit intact for the drying period. The fruit dries to a different hue of yellow or red depending on how much of the fruit is left intact, hence the names (check out the last photo and you can see the difference in color). The coffee is dried on raised beds over the course of roughly 2 weeks, give or take, then finally stored in sealed bags for a resting period for about 30 days. Farms in this area span an altitude range of about 1250 to 1450 meters and are planted in Typica types and hybrids including Jember, S-795 and Lini-S.
Light roasts bring out fruited characteristics in Tana Luwu, partly a bi-product of the honey processing technic. Unlike wet and dry process coffees, honey is sort of a middle ground where the fruit skin is mechanically removed but some of the fruit remains intact during the entire drying period. This can lead to a more fruited cup and often retaining some of the acidic qualities that might be compromised by full natural processing. Smells at City harness plump berry notes and an underlying raw sugar sweetness, the aroma lifting aspects of apple sauce with cinnamon in the steam. Tana Luwu has a nice, buoyant body even at light roasts and the base flavor note finds parity with wheat ale. The cooling coffee shows complex accent notes of jamaica tea (or cascara for that matter), cherry and green apple. My Full City roast was delicious, though chocolate and body are more of the central cup characteristics, and the finish fades to a spiced chocolate note. This is one of two honey process lots from Tana Luwu, the other slated to launch later this Winter.