AROMA & TASTING NOTES
DARK CHOCOLATE, CEDAR, GREEN PEPPER, MOLASSES, WILDFLOWER HONEY, BUTTERSCOTCH, VANILLA, CARAMEL, INCENSE, COCOA POWDER
Coffee Origin: Enrekang Region, Island of Sulawesi, Indonesia
Sourced from the Rantekarua Estate located in the Bittuang district of Tana Toraja Regency, South Sulawesi province on the island of Sulawesi, Indonesia. The Regency is named for the Toraja people, an indigenous group with a traditional village lifestyle that includes houses resembling boats and animist rituals called aluk to dolo (the way of the ancestors). The Rantekarua Estate is owned and operated by the Sulotco Jaya Abadi, which has a major processing facility in the Bolokan valley. The road from the estate to the processing facility is extremely rough and rocky with the nearest major city (Rantepao) about 4 hours away along unpaved roads. Sulotco Jaya Abadi maintains the road for local travel and has invested in school construction for the communities around the estate.
ROASTMASTER SUGGESTION: SMOOTH BOLD ROAST
Shiitake Mushroom & Ricotta Quiche, Bacon Avocado Burritos, French Toast with Raspberry Syrup, Lemon-Ricotta Poppy Seed Pancakes, Breakfast Porridge, Avocado Egg Salad Sandwich, Peach Pie Smoothie, Sheet Pan Indian-Spiced Chicken, Coconut Fruit Salad, Whole Wheat Peanut Butter Waffles, Make-Ahead Aloo Gobi, Double Chocolate Espresso Cheesecake, Brooklyn Blackout Cake, Sacher Torte Brownies, Linguine with Bacon, Peaches and Gorgonzola, Italian Deli Pinwheel Sandwiches, Turkey Meatballs with Zucchini Noodles, Greek Yogurt Chicken Salad Stuffed Peppers, Honey Sesame Chicken with Broccolini, Firecracker Chicken with Rice, Cold Sesame Cucumber Noodles, Summer Corn Salad, Beer Brats, Roasted Cauliflower Soup, Autumn Muffins, Apple Cinnamon Oatmeal, Chile Verde Quiche, Greek Pasta Salad, Pesto Grilled Cheese Sandwich, French Toast Casserole, Lebanese-Style Red Lentil Soup
COFFEE IN INDONESIA
Going back to 1696 when the Dutch brought coffee to Batavia, which is currently named Java, the Dutch soon after became the main coffee supplier to Europe. Over the last few hundred years, the names Java and Sumatra have become popular synonyms with flavorful coffee. Consumers of specialty coffee also may recognize the names Bali, Lintong, Toraja, Kalosi, Gayo, and Mandheling. After a heaping 420,000 metric tons of coffee was produced in 2007, Indonesia became the fourth largest producer in the world. That year, a group of farmers, processors, exporters, roasters and retailers came together to form the Specialty Coffee Association of Indonesia (SCAI) to promote and improve the overall quality of Arabica coffee grown. The SCAI is open to share goals with anyone that is working with Arabica coffee from Indonesia including individual farmer and buyers. Their credo is “Excellence in Diversity,” which describes the farmers and environment from which the beans are produced. Much Indonesian Arabica coffee is processed by small holder farmers, who specialize in complex processing techniques, creating a unique specialty coffee.
Formerly known as Celebes, the Sulawesi island lies north of Flores. Tana Toraja, at the central highlands of South Sulawesi, is a primary region for high altitude Arabica production. Geologically, Sulawesi has a history over 100 million years old, resulting in high iron soils and a pronounced flavor to the coffee. Most of Sulawesi’s coffee is grown by small-holders, with only around 5% of imports coming from larger estates. Sulawesi farmers use a process called “Giling Basah” translated to “Wet Hulling.” In this technique, farmers remove the outer skin mechanically, using old pulpic machines. The beans are then stored for a day, rinsed and partially dried. The process increases body and reduces acidity, creating the Indonesian character consumers are looking for.
COFFEE GRADING IN INDONESIA
Some countries follow the Specialty Coffee Association of America’s (SCAA) method of grading, in which three-hundred grams of properly hulled coffee beans are sorted using screens categorized as 14, 15, 16, 17, or 18. The coffee is scored by the remaining amount of defects in each screen such as sour cherries, stones and sticks. This shows how evenly a farm may grow its coffee, or how well it is sorted through. The coffee is then taken to the cup tasters and given a grade.
Specialty Grade Coffee (1): Specialty grade green coffee beans must have no more than 5 defects in 300 grams of raw beans. Specialty coffee must have at least one distinct characteristic in its body, flavor, aroma or acidity with no faults. Moisture content is between 9-13%.
Premium Grade Coffee (2): Premium grade green coffee can have no more than 8 defects in 300 grams. Premium coffee must have at least one distinct characteristic in it’s body, flavor, aroma or acidity with no faults. Moisture content is between 9-13%.
Exchange Grade Coffee (3): Exchange grade green coffee must have no more than 9-23 defects in 300 grams. Moisture content is between 9-13% and no cup faults are permitted.
Flag description: Two equal horizontal bands of red (top) and white; the colors derive from the banner of the Majapahit Empire of the 13th-15th centuries; red symbolizes courage, white represents purity.