Introduction to the varieties of Sulawesi Coffee Bean Baking method, Grinding Calibration method

Introduction to the varieties of Sulawesi Coffee Bean Baking method, Grinding Calibration method

Sulawesi (the old Celebe version of Celebes) is a large island in eastern Indonesia. The island is peculiar in shape, extending from four peninsulas to the north, northeast, southeast and south. With more mountains and deep valleys and less plains, it is the island with the largest proportion of mountainous areas in Indonesia. The Toraja producing area on the island of Sulawesi is more famous. Traya producing area is located in the southwest of the center of Sulawesi Island, with an elevation of 1200 meters in the mountains. You can see two other famous producing areas, Sumatra and Java, on the left side of Sulawesi. Sulawesi's Kalos coffee beans are a variety of Sumatran Tibica, with larger grains. Large grains of Kalos coffee beans look full, suitable for deep roasting to the second burst, the taste after baking still continues the Indonesian Mantenin mellow, large fat coffee raw beans, after expansion appears smooth, taste rich mellow, low acidity, with a hint of herbal flavor

The palate is simple and mellow, with hints of flowers and milk chocolate in the aftertaste.

Dry aroma (1-5): 3.8

Wet aroma (1-5): 3.8

Acidity (brightness) (1-10): 8.4

Taste (layered) (1-10): 8.8

Taste (alcohol thickness) (1-5): 3.2

Aftertaste (residue) (1-10): 8.3

Balance (1-5): 1

Basic score (50): 50

Total score (maximum 100): 87.3

Strength / main attributes: medium strength / floral and mellow aftertaste, chocolate style

Recommended baking degree: city+

Contrast: as an island coffee, this is unusual. It is Sulawesi Coffee, which is different from other coffees.