Sulawesi Organic Wet Hulled Bittuang Estate

City+ brews a balanced, bittersweet brew, with big body and surprisingly present acidity that has a tannic-like element of black tea. Full City extracts a chocolatey roast-toned coffee. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Hulled
  • Cultivar Typica, Typica Types, Modern Hybrids
  • Farm Gate No
Region Bittuang, Tana Toraja Regency
Processing Wet Hulled
Drying Method Patio Sun-Dried
Arrival date March 2019 Arrival
Lot size 20
Bag size 60 KG
Packaging GrainPro Liner
Cultivar Detail Typica, Jember, Catimor
Grade AA
Roast Recommendations City+ to Full City+
Type Organic/Fair Trade, Certified Coffees
Recommended for Espresso Yes

The site that this estate rests on is an old coffee farm in Bittuang that dates back to the 1940s. Through the years, the coffee that was planted here was abandoned and the unmanaged land became overgrown with forest. In the late 1980s the land was purchased by a private agriculture business in Toraja who rehabilitated the land and planted in Typica, Jember and Catimor types. The farm spans an altitude range of 1500 - 1700 meters above sea level. This 1200 hectare estate is equipped with Pinhalense processing equipment and raised drying beds that are partially covered to protect from inclimate weather. This is a wet hulled coffee, also known as "giling basah". This processing method is often related to collector systems where coffee buyers go out to the surrounding small farmers and buy parchment coffee when it is still wet (around 40-50% moisture) and then dry the rest of the way at their own facility. The flavor that it imparts tends to be intensely rustic (not so much the case for this lot), big bodied, and low acidity. This Sulawesi is definitely one of the cleaner wet hulled coffees we've tasted in a while.

This Sulawesi doesn't have the rustic, earthy flavors that we might associate with giling basah coffees from Sumatra. It is a big bodied, low acid cup though, due in part to the wet hulled process technic. The dry fragrance has a leathery, savory-sweet smell to it, with a banana peel hint and burned sugar pungency. The wet aroma echoes the sweet/savory mixture and reminded me of cooked yam with brown sugar. The cup is bodied all along the roast spectrum, but I think City+ is about as light as I'd roast this coffee. Both City+ and Full City roasts produced balanced, bittersweet brews, with big body and surprisingly present acidity that has a tannic-like element of black tea. Full City roasting constructs a dark-toned cup, with abundant roast tones and an herbal accent note of dried basil. Full City roasts show well as single origin espresso with a flavor of semi-sweet chocolate chips and tangy lemon accent.