Sulawesi Coffee Beans: Flavor Profile, Taste, Varieties, Origin Regions, and Processing Methods
FrontStreet Coffee's Sulawesi Coffee Beans: Flavor Profile, Taste, Varieties, Origin, and Processing Method Introduction
Sulawesi's average elevation is approximately 500 meters above sea level due to continental plate compression. Sulawesi is located in the eastern part of Indonesia, divided into two provinces: North Sulawesi and South Sulawesi. On Sulawesi island, farmers dry the harvested coffee cherries under the sun until they are semi-dry, then add water to create a paste-like consistency. Coffee produced using this method has an herbal flavor. Sulawesi coffee is also renowned for its rich taste and complex texture, making it a precious coffee variety in high demand. Although coffee produced on Sulawesi island accounts for only 7% of Indonesia's total coffee production, market demand for this coffee is extremely high, leading to supply shortages.
The large "Kalossii" coffee beans produced in Sulawesi are a Sumatra Typica Varietal, processed using the semi-washed method. These beans are full-bodied, with a very rich and mellow flavor. The coffee has relatively low acidity and a taste profile similar to the renowned Sigri coffee from New Guinea. Among the numerous brands, you might want to try Celebes Kalossi coffee. "Toraja," produced in the mountainous region of Tana Toraja (elevation 1,200 meters) in the southwestern part, is a representative variety.
Sulawesi Island (formerly known as "Celebes") is a large island in eastern Indonesia. The island has a distinctive shape, with four peninsulas extending to the north, northeast, southeast, and south. It features many high mountains and deep valleys with few plains, making it the Indonesian island with the highest proportion of mountainous terrain. The Toraja region on Sulawesi Island is particularly famous. The Toraja region is located in the central-southwestern part of Sulawesi Island, in mountainous terrain at an elevation of 1,200 meters. You can see two other famous producing regions, Sumatra and Java, to the left of Sulawesi Island. The Kalos coffee beans produced in Sulawesi are a variant of Sumatra Typica, with relatively large beans. The large Kalos coffee beans are full-bodied and suitable for dark roasting to the second crack. After roasting, the taste continues the mellow richness characteristic of Indonesian Mandheling. The large, plump raw coffee beans appear smooth after expansion, with a rich and mellow taste, low acidity, and a subtle herbal flavor.
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