Which kind of beans is better for Indonesian coffee? How about Sulawesi Tora and coffee?

Country: Indonesia

Island: Sulawesi

Region: Toraga

Altitude: 1400 masl 1600

Origin: various small farmers in Perangian,Pango Pango,Minanga and Perindingan

Processing method: washing

Drying method: Yamamoto vertical dryer and Pinhalense Guardiola

Drying time: 72 hours

Variety: S795

Mesh size: AA

Description

Sulawesi used to be Celebes. It was under Dutch control, along with other parts of Indonesia, from the early 1600s to World War II. Coffee production in Indonesia is introduced and decided by the Dutch East India Company. The first Typica plants arrived in 1750 because they had begun to spread in Java and other islands of Sumatra.

The most famous coffee from Indonesia is coffee from Sumatra, which is processed into wet shelled coffee. This gives them a typical earthy, aroma and sometimes even fleshy smell.

On the other hand, Sulawesi Island mainly produces washed coffee for export, and our partners in Toarco (Japan-India joint venture and export joint venture) are experts in the production of clean, sweet and fruity coffee that we really like.

Toarco owns a Pedamaran plantation at an altitude of 900 mi 1250 meters. It also buys wet parchment (with a moisture content of 40 per cent) from small producers at Perangian,Pango Pango,Minanga and Perindingan collection points. After purchase, the coffee is immediately trucked to the Pedamaran plantation. When you get there, you can use a mechanical Yamamoto vertical dryer and a Pinalhalense Guapiola dryer, or a horizontal dryer like the one common throughout Colombia. Mechanical dryers help to keep evenly dry, which helps to make the process more efficient and cleaner. It usually takes 72 hours to dry.

If manufacturers want to sell their sheepskin coffee to Toarco, they need to obtain quality standards certification for selective picking, storage, transportation, moisture content, etc. Identity cards are issued to farmers to enable them to sell coffee at various points of purchase in the Tanatolaha region during the market week.

Toarco is committed to providing education and support to its manufacturing partners. At present, the company offers once a year courses for producers to accept their identity cards, but they hope to expand their educational opportunities to twice a year, including cherry selection, planting and picking techniques, and fermentation. They also hold parties to celebrate at the end of the harvest cycle and present awards to producers. Rewards include things such as desizing agents and other necessary tools. 150 to 200 producers attend the party every year.

Most of the coffee produced by Toraja is S795 (S stands for "section"). It is considered to be a hybrid of S288 (a natural hybrid of Liberia and Arabica) and the ancient Kent variety (a Typica variety adapted to Indian growth conditions). S795 is the most common Arabica coffee grown in India and Southeast Asia, and it is one of the earliest varieties of antirust coffee leaves. It is also known as November because the Jember Indonesian Coffee and Cocoa Institute (ICCRI) introduced it to coffee farmers in Indonesia for the first time.

In the cup test, it has a strong licorice flavor, but it is also super cream. It was sprinkled with a little black pepper and a little black cherry.