Sulawesi Toraja Rantekarua EstateGreen Coffee Beans
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This coffee is dense with flavor, and accentuated by a full creamy body. Flavors of butter permeate, with herbal accents like chive, green garlic and lemon zest. As you move darker into the roast you’ll get more rustic sweetness, veering towards cedar, and almond. A coffee that is fun to experiment with at various roast levels.
As a blend of Typica, S795 and Catimor varieties this coffee is lent complexity from its variety makeup along with it’s growing region, and processing practices. The Typica, brought to Java by the Dutch in the 17th century later spread throughout Indonesia, brings its characteristic sweetness and syrupy body. The discovery of Catimor varieties in Timor in the early 20th century led to widespread planting of the rust resistant robusta-arabica hybrid which are known for their rustic, and vegetal qualities. Later developments would lead to improved varieties like S795 that were bred not only for resistance but also for cup quality. Along with Sulawesi's practice of fully washing coffees, this brings cleanliness and clarity to the cup giving you a milder expression of Indonesia’s robust cups compared to neighboring Sumatra.
In the case of Rantekarua the coffee cherries are floated before being de-pulped, and fermented for 24 hours, before being washed, soaked and then dried on raised beds for 14-21 days. The relatively long fermentation time, and drying time add character, and sweetness to the coffees. These traditional practices have long led to the reputation of the Toraja region, which have historically been marketed as the “Celebes Kalossi”