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 and Minanga to sell to collectors for the larger mills. So Sapan and Minanga represent the best collection points for the highest grown Toraja lots, and what we have here is a coffee exclusively from those two local markets. A lot of the cup quality 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 higher altitude coffee from these areas in the extreme north of Toraja is a factor in the final cup. In particular, the bean seems to have more density, resulting in sweet roast flavors well into 2nd crack. The dry fragrance isn't overwhelming, but has a lot of rustic sweetness, and 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. It's also a astoundingly clean cup, not musty, without dirty earth notes, 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, 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.