Sulawesi Toarco Seletan Peaberry

Cupping this coffee, you might think it was harvested in Central or South America. Honey and Caramel are the major "sweet" components. Fruit notes are juicy, with apple, green grape, and kumquat. Darker roasts have pulpy orange juice as well as bittersweet cocoa. While this is an unusual Sulawesi cup, it still has flavors that relate it to other coffees of the region. It's herbaceous and has notes of dried basil, sage, and even a hint of tarragon in the finish. City+.
Out of stock
88.7
  • Process Method No
  • Cultivar Hybrids
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Dry Hulled
Drying Method Sun- and Machine-dried
Lot size 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Jember, S-795
Grade Peaberry
Appearance .0 d/300gr, 15+ PB screen
Roast Recommendations City+ is ideal for the cup I describe, lighter than other Sulawesi coffees. This coffee can take darker roasts and develops a good chocolate bittersweet roast flavor.
Weight 1
Sumatra and Sulawesi are known for the Giling Basah (Wet-hulled) process that results in the heavy body, low acid cup profile tasters associate with the region. This coffee is unique in that instead of Giling Basah, it was "dry hulled". These dry hulled coffees are first purchased by the mill owner from local smallholder farmers as wet parchment. They then dry the parchment on patios to a moisture level of around 12%. At this point the coffee is carefully processed and sorted at their own dry mill. Dry milling coffee is something we usually associate with South and Central America, and even parts of Africa - places that are heavily steeped in washed coffee tradition. This is unconventional for this area and allows us to strip off the overlaying process flavor and take in the clean, bright, and sweet cup profile...characteristics that only come with good handling, good altitude, and good cultivar. I've made the trip out to this estate and was so impressed. The operation is a partnership of a Japanese company and roaster. It is located in Tana Toraja and ranges from 1000 to 1250 meters, but much of their coffee comes from higher-altitude smallholder farmers they work with, upward of 1500 meters. Our lots come from these higher altitude regions. While it may be a flavor profile one expects from Guatemala - not Sulawesi - it might also prove to those who don't like the earthy funk of Indonesia coffee that they CAN find something extraordinary from this part of the world.
This Sulawesi lot has a uniquely "clean" profile, boasting a juicy body and articulated sweetness. The dry fragrance has the smell of freshly baked goods like molasses and ginger cookies, as well as raisin cinnamon bread. This sweetness is expounded upon in the wet grounds, with caramel sauce and butter toffee aromatics dominating lighter roasts, while bittersweet roast tones permeate from the crust of darker roasts. Cupping this coffee, you might think it was harvested in Central or South America. Honey and Caramel are the major "sweet" components. Fruit notes are juicy, with apple, green grape, and kumquat. Darker roasts have pulpy orange juice as well as bittersweet cocoa. While this is an unusual Sulawesi cup, it still has flavors that relate it to other coffees of the region. It's herbaceous and has notes of dried basil, sage, and even a hint of tarragon in the finish. Like all things from this producer, the preparation on this peaberry lot is expertly done, thus resulting in exceptional cup quality.