Indonesia-- introduction to the characteristic treatment and flavor of coffee in Sapan Village, Toraja, Sulawesi

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Indonesian Sumatran coffee is most famous for its mellow taste, rich herbal flavor and full acidity, and it is also one of the must-drink coffees for coffee lovers.

It is precisely because Indonesia's Mantenin is so famous that many people ignore coffee from other producing areas, so today we have to introduce Sulawesi's boutique coffee. After all, Indonesia can't only have Mantenin, there is always something new waiting for us to discover.

Sulawesi is one of the largest islands in Indonesia, an island country in Southeast Asia made up of thousands of islands along the equator from Malaysia to Papua New Guinea.

Most of the coffee in Indonesia is treated with the traditional Indonesian "wet planing" method, but since the 1970s, it has been said that the traditional Central American washing method was brought to Sulawesi, and combined with the local conditions of Sulawesi, the improvement has become Sulawesi's unique semi-washing method. This makes Sulawesi coffee beans cleaner in taste than most Indonesian coffee beans.

Therefore, as Indonesian beans, Sulawesi has the same characteristics of low acid, herbaceous and smoky taste as Mantenin, but it will be lighter in taste because of the different ways of handling raw beans. The bitter taste will not cling to your tongue, but will pass quickly. It is followed by a pleasant return.

Sulawesi is a very good choice for people who don't like the acidity in coffee and don't like Mantenin who "tastes like traditional Chinese medicine".

Sulawesi is an island shaped like a starfish, formerly known as Celebes.

Almost all of the coffee on the island comes from the southern part of Toraja, which is split in two by the Sesean Mountains, with Minanga on the east and Sapan on the right.

With a cool climate, lush vegetation, abundant Rain Water and iron-rich soil, Sapan Village in Toraja is known as "one of the best producing areas in Indonesia".

The tradition of growing coffee in the village of Toraja Sapan has been going on for a century, and local residents have been growing coffee crops with cocoa, herbs and various spices.

Coffee farmers usually use semi-washing to treat the fruit. However, the Sapan people adapted measures to local conditions and invented a rare way to deal with it. Use a hand pulping machine to peel off the fresh coffee fruit. Then they spread the peeled raw beans on waterproof parchment or woven mats and leave them in a ventilated yard to dry.

Coffee bean information

Origin: Asia Pacific Sulawesi Toraja, Indonesia

Processing method: wet planing method

Planting altitude: 1300-1600m

Bean seed: S795

Acidity: medium alcohol: heavy

Harvest time: from May to September

Caption: pleasant flavor like cedar and sage, sweet finish like maple syrup.