Introduction to Indonesian Sulawesi Coffee | Toraja Serepin | Sulawesi Coffee Roasting and Pour-over

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Sulawesi - Toraja - Celebes

INDONESIA Sulawesi Toraja Celebes

Grade: Grade-1

Variety: Arabica

Region: Toraja, Sulawesi

Altitude: 1,400 - 1,900 m

Harvest Period: October - March

Processing Method: Sumatran Semi-Washed

Flavor Notes: Pine, Citrus, Dark Chocolate

Indonesia is the world's largest archipelagic country, with major coffee-producing regions located on Sumatra, Java, and Sulawesi islands. Sulawesi island was known as Celebes during the Dutch colonial era.

Coffee accounts for 7%-9% of Indonesia's total production, with coffee grown in the Toraja highlands of Sulawesi. (Toraja is a local indigenous term in Indonesia, meaning "people who live on highlands.") Due to the high terrain, volcanic geological soil rich in organic matter, straddling both sides of the equator with a humid and hot climate surrounded by clouds and mist year-round, it possesses excellent natural conditions for coffee cultivation.

Most Indonesian coffee is handled by local coffee companies responsible for trading and export sales. Large local coffee processing plants precisely control every step of the processing process, resulting in consistent flavor and quality. Small farmers, however, process green beans in their own yards, creating diverse flavor variations based on different processing methods and techniques of each small farmer.

Roasting Recommendations:

Indonesian coffee beans are predominantly mixed cultivation of Typica, Typica variants, and Arabica local varieties containing Robusta genes. For roasting, slow roasting with medium heat is suitable to achieve consistent dehydration. Using standard roasting methods, with damper at 20% when beans are loaded, 50% at color change, and 80% at first crack, heat can be fine-tuned according to ROR conditions with adjustments around 5%. It's recommended to roast until the beginning of second crack to medium-dark roast degree, which can effectively remove the earthy taste of Indonesian wet-hulled coffee while enhancing chocolate flavors and body.

Pour-over Technique Recommendations:

V60 dripper, medium-fine grind, water-to-coffee ratio 1:16, water temperature 86-88°C

Other Brewing Recommendations:

French Press: Medium grind, water-to-coffee ratio 1:15, water temperature 85-87°C

Siphon: Medium-fine grind, water-to-coffee ratio 1:15, water temperature 85-87°C

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