We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
Toraja coffees can come from anywhere in the Tana Toraja highlands, and sometimes they even come from outside the area and are blended with true Toraja coffees. In the very north of Toraja are the highest growing areas, like Pulu Pulu, and these coffees are brought by the farmers down to the local markets of Sapan, Minanga, Barrupu and the origin for this lot, Ke'pe, to sell to collectors for the larger mills. So Ke'pe represents one of the upstream points to separate coffees of regional quality before it is mixed to become a general "Toraja" coffee. While regions matter, much of the character of Sulawesi coffees is the result of the post-harvest process, the wet-hull method, called "Giling Basah". The dark, chaff-free appearance of the green is evidence, as well as low acidity, heavy body, and some of the muted, deep fruit notes. But with this lot, it is clear that starting with the higher-grown smallholder farms in the areas adjacent to Ke'pe, from the north of Toraja coffee growing area, means a true Toraja cup character and not a mix with coffees from the southern, lower areas. The dry fragrance isn't overwhelming, but has a lot of rustic sweetness as well as pungent spice in the darker roasts. The wet aroma fleshes out these qualities: dried plum and raisin pudding, peppery spice in the FC+ roast. The darker roast levels are where this coffee really hits it's stride: intense, thick oily body, dark brutish cup flavors, a bit foresty. It's also a clean cup, not musty, without dirty notes that bad Indo's can have, but by no means a wimpy cup either! The coffee remains darkly sweet, with caramelized brown sugar, into 2nd crack, and has no ashy roast flavors (well, not until you really burn it). The aftertaste has a pleasant, warm woody tone, with lingering caramelized sugar sweetness, and traces of fruit: berry, raisin bread, and just a bit of black currant. It's one of the best Indonesian coffees I have cupped at this FC+ roast level, with an intriguing relation between bittering roast notes and lingering sweetness.