Sulawesi Kalossi

$14.25

Region: Tana Toraja
Altitude: 1100-2200 meters
Varieties: Bourbon, Pacas, Pacamara
Process: Semi-washed and sun-dried

Kalossi, or Toraja, coffee is produced in the highland or south Sulawesi, Indonesia at an altitude of between 1100 and 2200 meters above sea level. The total annual production of this area is 4000 to 6000 metric tons, most of which is exported. The coffee is produced in the administrative areas of Tana Toraja, Enrekang and Mamasa. Although the coffee of each area has its own characteristics, there is only very little difference in the overall quality of coffee from this area. Almost all coffee gardens are owned by small holders.

After picking the cherries, farmers de-pulp the coffee and leave the beans fermenting in jute bags for one night. De-pulping is done by small, manually driven machines owned by nearly every farmer. After the overnight fermentation, the beans are rinsed, sun-dried and sold to collectors. After further sun-drying, the collectors bring the beans to small hulling factories. They pay a small fee for hulling and sell the beans to exporting companies in Makassar who take care of the final drying in the sun. There are fewer than ten exporting companies and many are people who originate in the production areas. They mostly take care of the coffee produced by their family/clan members. This means that they always work with coffee from the same area and the same gardens. Because of this process, the characteristics of their coffee is rather constant. This cup produces low acidity, lush body with slightly earthy characteristics. It also has notes of baker’s chocolate, spice and caramel.

Weight 1 lbs

SKU: SULTOR Categories: ,
Product Roast:
Product Acidity:
Product Body:

Description

Region: Tana Toraja
Altitude: 1100-2200 meters
Varieties: Bourbon, Pacas, Pacamara
Process: Semi-washed and sun-dried

Kalossi, or Toraja, coffee is produced in the highland or south Sulawesi, Indonesia at an altitude of between 1100 and 2200 meters above sea level. The total annual production of this area is 4000 to 6000 metric tons, most of which is exported. The coffee is produced in the administrative areas of Tana Toraja, Enrekang and Mamasa. Although the coffee of each area has its own characteristics, there is only very little difference in the overall quality of coffee from this area. Almost all coffee gardens are owned by small holders.

After picking the cherries, farmers de-pulp the coffee and leave the beans fermenting in jute bags for one night. De-pulping is done by small, manually driven machines owned by nearly every farmer. After the overnight fermentation, the beans are rinsed, sun-dried and sold to collectors. After further sun-drying, the collectors bring the beans to small hulling factories. They pay a small fee for hulling and sell the beans to exporting companies in Makassar who take care of the final drying in the sun. There are fewer than ten exporting companies and many are people who originate in the production areas. They mostly take care of the coffee produced by their family/clan members. This means that they always work with coffee from the same area and the same gardens. Because of this process, the characteristics of their coffee is rather constant. This cup produces low acidity, lush body with slightly earthy characteristics. It also has notes of baker’s chocolate, spice and caramel.