Sulawesi Coffee Bean Flavor Description Taste Variety Production Area Treatment Introduction

Introduction of regional treatment method for flavor description of Sulawesi coffee beans

Due to the compression of the landmass, the average height of the island is about 500 meters above sea level. Sulawesi is located in the east of Indonesia and is divided into two provinces: North Sulawesi and South Sulawesi. On the island of Sulawesi, farmers put coffee cherries picked in the sun until half-dry, then add water and stir them into a paste. The coffee pretended in this way has an herbal flavor. Sulawesi coffee is also famous for its rich taste and complex texture and is a precious coffee variety in great demand. Although the coffee produced in Sulawesi accounts for 7% of the coffee produced in Indonesia, the demand for this coffee in the market is very high, resulting in a situation where supply exceeds demand.

Sulawesi's large "kalossii" coffee beans, a Sumatran variety of iron pickup (Sumatra Typica Varietal), are semi-washed (Semi-washed process) and have a very full-bodied and mellow flavor. The acidity of the coffee is relatively low, and the flavor is similar to that of the famous Sigri of New Guinea. Among the many tastes of spleen, try Celebes Kalosi coffee. The "Toraja" produced in the Traga area (elevation 1200 meters) in the southwestern mountain region is its representative.

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