Introduction to the Flavor of Indonesian Mamassa Coffee what is the effect of low water temperature on the flavor of Japanese brewing methods

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When it comes to Sulawesi Coffee, Toraya Coffee may have a strong impression. But this time we will introduce coffee in Mamasa County, west of Tanatolaya.

"Sulawesi Massa" is this kind of coffee.

This baking: medium and deep baking

Treatment method: wet planing method

Aroma (the smell of raw beans)

As brilliant as tropical fruit, as refreshing as cardamom

Aroma (taste of coffee)

Complex aromas such as cinnamon and ginger

Fresh and spicy like cardamom

A rich and soft bitterness

Personality balance

Recommend at this time

When I want to indulge in thought

When you want to calm down

Do you want to have coffee in the evening?

Mamasa? Sulawesi?

First, let's take a look at Sulawesi and Mamasa before reviewing.

You may know the name Mamasa of Sulawesi as "Celebes Island". This place is located in the east of Kalimantan Island (Borneo), in a word, "a strange terrain".

Mamasa is located in the inland part of the western part of the island of Sulawesi. Because this Mamasa province is not Tana Toraja province, it cannot be sold as "Toraja coffee". However, it is cultivated in neighboring areas at the same altitude, with a different name, and it is close to Toraya coffee.

Coffee is characterized by deep richness and sweet complexity. The mouth is smooth and there is no stimulation to enter a gall. All in all, the aroma, rich and sweet, is showing a side that is difficult to deepen.

The richness of depth is accompanied by sweetness, so there is ambiguity. On the other hand, soft bit seems to conflict, and "no cho" enriches Koku without landing sites.

When the weather gets cold, the spicy taste of Indonesia will appear on the surface. I have a fresh impression similar to ginger and cardamom. Soft and deep, full-bodied and bitter for a long time, like a slight spicy taste of dark chocolate (close to 80% cocoa).

Mamasa paper droplets have two elements, rich in depth and fresh, on the contrary. So, it depends on which one you want to put out and how you change a bowl.

For example, if you want a strong flavor, you can slowly pour hot water at a slightly higher temperature (about 85 °C) to make a thick coffee. On the other hand, if you want to be refreshed, slowly pour hot water at a medium temperature (about 80-85 ℃) to make it easier to cool out.

Recommended extraction method (HARIO V60 emitter)

Amount of beans: 12g / cup (120ml per cup)

Grinding conditions: internal grinding

Extraction temperature: 80 to 85 °C

Nell Drip: round and spicy

Nell's unique uneasiness feels a relatively pungent feeling.

Bitterness is suppressed, starting from the taste of the drink is very round. And, after taking a breath, I am waving the coffee through my rising spiciness. And if you want to enjoy more spicy, when it gets cool, you will feel stronger.

In the lingering rhythm, the rich flavor gradually disappears, and there is still a spicy taste on the tip of the tongue. As you can see, there will be an aftertaste after drinking coffee, such as spicy dishes that come out later and disappear so that you can enjoy the atmosphere after drinking.