Region: Sulawesi, Tana Luwu
Farm: Co-Op/Sisola Specialty Coffee
Process: Red Honey-Process
Varietal(s): Typica Varietal Family
Altitude: 1250-1450 masl
Notes: cherry jam, sweet potato pie
Sisola Specialty Coffee, the importer of this coffee, purchases freshly picked, ripe cherries from dozens of families in the Tolajuk Village in the Central-West of Sulawesi. Each of these families own and maintain a few hectares of a coffee farm on their own. The seedlings planted in Luwu have all come from neighboring Toraja and Enrekang from the days of Dutch colonization. Though there is much confusion about what specific varieties are present here, they are all in the Typica family, including specific varietals Jember, S-795, and Lini-S.
Currently producing primarily honey process coffees, and a smaller quantity of natural process coffees, both natural and honey process coffees go through an extended, controlled fermentation in the cherry, as well as hand sorting at multiple stages. First, coffee is checked for freshness and ripeness. Naturals are put in a floatation tank as freshly picked cherries, while honey-processed coffees are put in immediately after pulping. Floaters from each process are discarded as overripe and not fit for selling. Lastly, the green bean itself is hand sorted twice with a slow pass and a final check to ensure only the best make it to the next stage.
Once fully processed and before dry hulling, all drying is done on raised beds, allowing for air flow from the top and bottom to dry the seeds. Honey-processed coffee takes anywhere from 11-18 days, depending on weather conditions, until the parchment reaches a necessary moisture content below 12%. Parchment and cherry pods are then rested for a minimum of 30 days in a temperature and humidity controlled room, where they all equalize to the exact same moisture content of 11.2%, just enough to ensure proper roasting is possible, while also guaranteeing no molding due to a moisture content above 12%. All coffee is then dry-hulled, double-sorted, and packaged in GrainPro for maximum protection and freshness.
In our opinion, this coffee can be equally enjoyed as either an espresso or filter offering, as the brewer seeks to highlight both its fruit forward and savory qualities. A truly unique offering from a prized growing region, this coffee must be experienced by anyone chasing curious yet delicious coffees.