Varieties of Indonesian Coffee | Indonesian Coffee Beans | Sulawesi Toraja Toarco Estate

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Indonesia Sulawesi Toarco Toraja

Origin Information

Region: Sulawesi Tana Toraja

Producer: Toarco Company, Japan

Altitude: 1500 meters

Processing Method: Fully Washed Process

Harvest Season: July to September annually

Toarco Estate Overview

Toarco Estate is located in Tana Toraja on Sulawesi Island, Indonesia. Originally, the estate spanned from 1000 to 1250 meters altitude, encompassing 530 hectares of owned land (300 hectares dedicated to coffee cultivation, while the remaining 230 hectares consist of pristine forest). However, in reality, most of Toarco Company's coffee is sourced through contract agreements with nearby small farmers at higher elevations of 1500 meters above sea level.

In addition to implementing contract farming with local small farmers, the company is committed to educating these farmers on harvesting, selection, and grading knowledge to ensure coffee bean quality. All coffee cherries harvested by the farmers are sent to Toarco Company's own processing facility for washed processing.

Unique Processing Method

Sulawesi is renowned for the Giling Basah (wet-hulling) processing method. Coffee beans processed using Giling Basah typically exhibit exceptionally low acidity and a heavy body. This processing method is quite common in both Sulawesi and Sumatra.

However, Toarco Company does not employ the locally common Giling Basah processing method. Instead, they have invested substantial capital to establish their own washed processing facility.

Toarco Company's processing method involves removing the pulp from ripe coffee cherries and immediately placing them in water tanks. First, debris, damaged beans, and unripe beans floating on the water surface are skimmed off. The remaining beans continue to ferment in water, allowing microorganisms to decompose the mucilage layer coating the seed's outer shell. After several dozen hours, the beans are thoroughly rinsed with large amounts of clean water and dried either on high raised beds or by machine drying. Finally, hulling machines remove the outer shell.

This processing method results in coffee that is remarkably clean and bright in flavor, challenging the general public's perception of Sulawesi beans. For those who dislike earthy flavors, this offers another new choice.

Japanese Quality Standards

Toarco Company produces excellent Toraja green beans with the characteristic meticulous attitude of the Japanese, essentially infusing Japanese spirit into every single bean. In earlier years, because Toarco Toraja was in such high demand in Japan that it couldn't meet the market needs, this top-tier Toraja became almost legendary and mysterious in the European and American specialty coffee markets.

Cupping Notes

This batch of green beans features large, uniform grains with consistent dark green color and virtually no defects. The substantial weight when held in hand is particularly remarkable.

When tested with full city roast, it still presents bright, rich acidity—clean without any earthy flavors or off-notes. The texture is delicate yet the flavor is heavy and solid with a slightly intense character. The aroma is rich and varied, transitioning from the dry fragrance of candy and sugarcane sweetness to the wet aroma of floral notes with hints of fresh grassland, culminating in a long aftertaste of caramelized nuts mixed with cream. The bottom of the cup reveals abundant molasses sweetness and floral sensations.

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