How to Brew Indonesian Toraja Coffee - Hand Brew Indonesia's National Treasure Toraja

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Introduction to Indonesian Coffee Origins

Indonesia consists of more than 17,000 islands scattered along the equatorial volcanic belt, with fertile soil. Famous growing regions include Sumatra in the west, Sulawesi in the center, and Java in the south. Coffee was introduced to Indonesia in 1696 when the Dutch Governor brought it from Malabar, India to Jakarta for cultivation, forcing local farmers to reduce white rice production and switch to coffee cultivation. Since 1850, the Dutch East India Company expanded cultivation to other Indonesian islands. To date, Indonesia is the world's fourth-largest coffee exporting country.

In 1876, a devastating rust disease nearly wiped out Arabica coffee in Indonesia. Since then, farmers in the heavily affected lowlands of East Java began planting the highly disease-resistant Robusta variety. After the country gained independence, locals resumed planting higher-quality Arabica. Today, 80% of Indonesia's exports are still commercial-grade Robusta. Interestingly, because the eastern islands of Timor and Flores were Portuguese territories at the time, the varieties planted differed from those in Dutch territories and were less affected. "Heirloom varieties" originating from the 16th century can still be found today.

Toraja Coffee Specifications

Region: Sapan-Minanga, Toraja, Sulawesi, Indonesia

Altitude: 1,300~2,000 meters

Green Bean Variety: Djember (S-795)

Processing Method: Wet-Hulled (local traditional wet hulling method)

Historical Background of Indonesian Coffee

As early as the late 17th century, when the Dutch East India Company brought the first Arabica coffee trees from India to Indonesia, the history of coffee cultivation on this land began. Currently, Indonesia ranks among the world's top five coffee exporting countries and was once the largest coffee-producing country in Asia until being surpassed by Vietnam in 1999.

Coffee cultivation on this land has not been smooth sailing. The leaf rust epidemic that broke out in the late 19th century caused disaster for Indonesia's coffee cultivation. The original Arabica varieties withered and died out. It wasn't until the Dutch began promoting Robusta coffee trees that Indonesia's coffee cultivation was stabilized again.

To this day, Indonesian coffee production is still dominated by Robusta varieties, with Arabica accounting for only about 10%. This small portion of Indonesian Arabica coffee includes the well-known Java and Mandheling, as well as Toraja, which we're introducing today.

Toraja: The Unique Coffee from Sulawesi

Toraja comes from the island of Sulawesi in Indonesia, named after the highland where it's grown. The altitude is around 1,500 meters with exceptionally rugged mountain terrain, and the soil is volcanic soil. These various factors create an environment exceptionally suitable for coffee growth.

There's another famous coffee bean on Sulawesi Island - the shockingly expensive Luwak coffee, which can be considered a "classmate" of Toraja.

The appearance of the green beans looks very similar to Mandheling, with a dark green exterior. This is because local farmers, after harvesting, process the coffee cherries using the traditional wet hulling technique Giling Basah (Wet-Hulled), removing the outer skin before the beans are fully dried.

This method significantly reduces the coffee's acidity, creates a fuller mouthfeel, and preserves rich fruity notes.

However, this processing method carries risks. If insufficient moisture is supplemented during the hulling process, the coffee may develop undesirable fermented flavors. Additionally, if rain suddenly occurs during drying in the courtyard, it can also give the coffee a distinct musty taste.

While this processing method creates richer flavors, it requires more careful attention during processing.

Tasting Profile and Characteristics

The dry aroma after grinding already carries very rich fruit acidity, smelling much like mixed fruit juice.

When extracted by pour-over method at 85°C water temperature, with a single pause after blooming, fruity aromas continuously emerge during the brewing process.

Toraja stands out from other Indonesian coffees in flavor, not resembling typical Indonesian beans but rather closer to African coffee profiles.

The initial taste is a gentle sweet and sour flavor, somewhat similar to the大量 sweetness with a slight acidity found in grapes, longans, or wax apples. The coffee itself has a very full body, which does retain the characteristic profile of Asian beans.

The sweet aftertaste in the finish mixes chocolate and caramel aromas, truly captivating!

Origin and Production Details

Toraja is produced in the TORAJA highlands of central Sulawesi Island, Indonesia.

The old name for Sulawesi Island was Celebes Island.

Kalossi is a major coffee collection and distribution town in the area.

Therefore, these names often appear together with Toraja coffee!

Incidentally, the TORAJA highlands are home to a legendary ethnic group.

Interested readers might want to check out this travelogue: South Sulawesi Toraja, Indonesia

Toraja coffee growing regions are distributed across rugged slopes above 1,200 meters altitude.

Production is not high, with an average annual yield of only 300KG per hectare.

This is only about 1/3 of the production capacity of Central and South America.

Most local producers are small farmers or family operations similar to cooperative models.

In his book "Coffee Science," Mr. Han Huaizong mentions the three major estates in the Toraja region:

Pt Kapalapi, CSR,

and Toarco Jaya operated by KEY;

Some Taiwanese coffee shops treat Kalossi as an estate name, which might be a misunderstanding.

Toraja coffee belongs to the Typica variety.

Compared to Golden Mandheling, it has brighter acidity, rich caramel aroma, and more distinct layers.

The regional notes of earthy and woody flavors are more restrained than Mandheling.

It has slight floral notes, but in terms of body thickness, it doesn't match Mandheling.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473