Extremely low acidity, dense body, amazing range of chocolate depending on roast level. Licorice, molasses, anise, and some carbony flavors are present in the dark roast range, great decaf espresso potential. Full City+ roast level.
The cup character of the best Toraja rivals the best Sumatran coffees, and that goes for decaf too. The deep-toned flavors and syrupy body sets it apart, and results in a stunning, clearer taste profile (but less sheer power and earthiness) than a Mandheling. Sulawesi makes a great single-origin espresso too. It has such a solid balance and baritone-weighted flavor profile that, roasted to FC+ or a light Vienna and rested for 5 days post-roast, makes for a great Indonesian decaf espresso. This decaf takes a wide range of roasts (but I think it works best a bit darker, FC+ to Vienna). The aromatics have a lot of chocolate (recurrent theme here is bittersweet balance) and rustic notes. I found City+ roast to be a bit herbal in the dry fragrance, but with hints of anise at Full City+ roast. In the wet aroma, pungent spice notes, pepper and licorice abound, with the omnipresent chocolate scents. This follows through in the cup too. One is struck immediately by extremely low acidity (which might give it an impression of "flatness" to some, but of depth to others). Either way, it allows the full breadth of the body to come through, dense, and oily in texture. I can't use the word chocolate enough here, which is always a roast-dependent term, but pertains more to particular coffees such as this. Lighter roasts have a mild and creamy chocolate, becoming more pungent at FC roast level, and Baker's Chocolate-like at Vienna. Licorice, molasses, anise, and some carbony flavors are present in the dark roast range. It has good potential for decaf espresso, or as a base (as well as bass?) part of a low-caf espresso blend. For a low-tonal range cup, this is a great choice, and I feel it retains much of the rustic feel of its non-decaf counterpart.