Sulawesi Pango Pango
When most people think of coffee from Indonesia, they think of Sumatra. Little do they know that nestled away next to Sumatra is a beautiful coffee producing land of Sulawesi. Almost exactly opposite in profile, coffee from Sulawesi is bright, clean, and complex.
Why We Like it
Coffee produced in Sulawesi, specifically PT Toarco, undergoes a rigorous quality assessment before it is considered to be sold. The producers there must maintain standards of quality that include selective picking, transport, storage and moisture levels. The main varietal coming from Toraja is S795 which was developed to be resistant to leaf rust. The S795 varietal consists of Typica and Liberica.
What We Taste
The quality standards throughout the region and the choosing of lots grown at high elevation create a cup profile that is unique, outstanding, and balanced. This specific lot we are carrying is sugary sweet with lots of caramel in the body of the cup and honey fragrance. As it cools, the flavors speed into a sweet and citric complexity that is maintained throughout the cup. The real beauty of this coffee is its dynamics. Enjoy it on Espresso, Filter Drip, or Pour-over. It holds its own every time.
Region: Toraja, Pango Pango
Altitude: 1400-1600 MASL
Processing Method: Fully Washed & Sun Dried
Harvest: May - September
FROM CAFE IMPORTS:
The most famous coffees from Indonesia are those from the island of Sumatra, and are processed as Wet-Hulled, or giling basah, which lends them their characteristic earthy, savory, almost meaty flavors. Sulawesi, on the other hand, primarily produces Washed coffees for export, and our partners at PT Toarco, a Japanese-Indonesian joint mill and export venture, are expert at producing clean, sweet, fruity coffees we simply love.
Toarco owns Pedamaran Plantation at 900–1250 meters, and also and purchases wet parchment (at 40% moisture) coffees from from small producers at collection points in Perangian, Pango Pango, Minanga, and Perindingan. Once collected, the coffee is trucked to Pedamaran Plantation immediately after purchase, where it is dried using mechanical Yamamoto vertical dryers as well as Pinalhalense guardiolas, or horizontal dryers like those found throughout Colombia. The mechanical dryers assist in maintaining uniform drying, and helps the processing go more efficiently and cleanly. The drying typically takes 72 hours.
If a producer wants to sell their parchment coffee toToarco, they need to get certified to the quality standards as far as selective picking, storage, transportation, moisture levels, etc. Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market week. PT Toarco is focused on providing education and support to its producer partners: Currently the company offers once-yearly classes for producers to receive their ID cards, but they hope to expand their education opportunities to twice yearly and include things such as cherry selection, planting and picking techniques, and fermentation. They also hold a party at the end of the harvest cycle to celebrate, giving out awards to producers such as depulpers and other necessary tools: About 150 to 200 producers attend the party every year.
Most of the coffee produced in Toraja is S795 variety, developed in India to be resistant to leaf rust. The genetics of this variety is Typica and Liberica; even though it has genes from Liberica (a species of Coffea often thought to be lesser quailty than Arabica), we've seen 88+ and 90+ cups in these coffees.Toarco is meticulous at sorting the coffees, and Cafe Imports’ lots come from smallholder producers at the higher-altitude areas.