Characteristics of Sulawesi Toraja Coffee
A good Toraja is well-balanced with undertones of ripe fruit and dark chocolate. Toraja coffee tends to have a relatively low-toned yet vibrant acidity, though usually slightly more acidic and with less body than Sumatran coffees and more earthy than Java Arabica.
Sulawesi Toraja Coffee Growing Regions
Sulawesi Toraja coffee is grown at relatively high altitudes on the island of Sulawesi, which was formerly called Celebes (the Dutch colonial name), located in the middle of the Indonesia’s Malay archipelago. For this reason Toraja coffee is also known as Celebes. Kalossi is a coffee growing area in the country’s southeastern highlands.
Sulawesi Toraja Coffee Processing – The Giling Basah Wet-Hull Method
Processing of Toraja coffee is done by the Giling Basah wet-hull method, which produces chaff-free green coffee beans (milled but not yet roasted) with a distinct dark tint. The semi-dry processing, which sometimes leads to uneven roasting, has a significant effect on the character of the brewed coffee.
In some cases the coffee processing creates a musty or hard taste, or a strong earthiness that is admired by some people though others find it unpleasant.
Sulawesi Toraja Coffee and Espresso Brewing Tips
For tips on brewing the perfect cup of Sulawesi Toraja coffee see Coffee Brewing. You can also read flavor profiles of the tastes, aromas and other qualities of the world’s gourmet coffee and very detailed and easy to follow instructions on preparing Espresso Drink Recipes.