Indonesia's Sulawesi Tonaga with high sweetness and 91 points of fine beans

Indonesia's Sulawesi Tonaga with high sweetness and 91 points of fine beans

Indonesia SulawesiToraja Toarco

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Bean information:

Guojia: Indonesia

Producing area: Sulawesi

Producer: Toyake Manor

Treatment: washing

Variety: Typica (S795)

Sea pull: 1000 to 1200 meters

Other points: CoffeeReview 91

Coffee bean appearance: uniform surface color without core, high degree of expansion and smooth surface

Flavor description: the sweet flower aroma brings out the sweetness that runs through the whole audience, which is mainly sucrose sweet at high temperature, and the soft acid increases gradually with the decrease of temperature. The sweetness also changes from refreshing sucrose sweet to more rich caramel sweet milk at this time, the overall taste is full, cream chocolate and caramel tail rhyme

Baking diary:

Baking degree: moderate baking, beans come out when sweetness is highly developed

Baking time: 9 minutes 24 seconds

Baking rhythm: A110~B135~C69~D19~E112~F117~G0~H0~I117, the cooling time from the start of the explosion to the release of beans is 1 minute 57 seconds.

Introduction of the producing area:

Located in Tana Toraja, Sulawesi, Indonesia, Toyako Manor originally ranges from 1000 to 1250 meters above sea level, with a total planting area of 530ha (of which 300ha is dominated by coffee trees and the other 230ha is native forest). But in fact, most of Toyak's coffee is made under contracts from nearby farmers who are higher than 1500 meters above sea level. In addition to implementing contracts with local small farmers, the company is also committed to educating these farmers about harvesting, selection, grading and other knowledge to ensure the quality of coffee beans, while the coffee berries harvested by farmers are all sent to Toyake's own treatment plant for washing treatment.

Sulawesi is known for the Giling Basah treatment (like WetHulled Process), in which the coffee berries are peeled and immediately dried for a day, soaked in a large water tank overnight, and the coffee beans are washed and dried the next day. Coffee beans treated with Giling Basah are particularly low in acidity and have thick Body, which is common in Sulawesi and Sumatra. However, instead of using the common local Giling Basah treatment, Toyak invested a huge amount of money to set up its own washing treatment plant.

Toak's treatment is to remove the pulp of the ripe coffee berries and immediately put them in the sink, and first remove the inclusions, damaged beans and unripe beans floating on the water, while the rest of the beans continue to be fermented in water. Let microbes decompose the pectin layer coated in the seed shell, rinse with a lot of water for dozens of hours, and dry it in a high shelf or machine. Finally, the shell is removed by a sheller. This treatment makes the coffee quite clean and bright in flavor, subverts the general public's impression of Sulawesi beans, and is a new choice for people who do not like the local flavor.

Toya Co., Ltd. produces excellent Tonaga raw beans with Japanese-specific rigor, which can be said to inject the Japanese spirit into every bean. In the early years, because Toya Tonaga was in short supply in Japan, this top Tonaga was almost as mysterious as a legend in the boutique coffee market in Europe and the United States.

Baking units:

Xiamen Zhan's own roasting cafe. Zhan's own roasting Cafe is a coffee shop that only sells hand-made boutique coffee and all kinds of iced coffee. The coffee shop itself is different from other cafes with better decoration and decoration. The whole cafe is more like a laboratory and baking studio. It is usually a place where coffee lovers or baristas meet to discuss coffee-related propositions. The coffee roasting method of Zhan Coffee adopts the self-created multi-stage controlled self-baking method (this process is called the roasting rhythm of coffee beans internally), which is controlled by stages according to the different stages of coffee beans affecting the flavor in the roasting process, so that the flavor maintenance and stability of coffee beans can be effectively controlled. Zhan Coffee in the selection of raw coffee beans, generally choose coffee beans with more than 90 points in COFFEE REVIEW. After receiving raw coffee beans, they will go through hand-selected beans, roasting test, extraction test, taste test, baking rhythm determination and other steps before batch baking. All customers' orders are roasted after receiving the order to ensure that the coffee beans are fresh. Baker: Mr. Tseng Huan-gong, a Taiwanese with four years of baking experience.

The following is an actual picture.

The following is an actual picture.

Indonesia Sulawesi washed 91 points of boutique beans in Tonaga Japanese Toyako Manor.