Sulawesi is one of my favorites, and one of the nicest looking Indonesians. There's quite a bit of creamy chocolate, a little bit of black pepper, and it mostly reminds me of a Sumatra with less earthiness.
This is a semi-washed process (wet-hulled) coffee just like most Indonesians. The beans have been sorted multiple times and there are very few broken or defective beans in here, which is unusual for Indonesian coffee. The beans are that beautiful fresh blue color and have organic certification. Specifically, this lot was grown in the Mamasa Valley which technically is in the mountains and has a good reputation for its harvests. Hence, the beans are very dense and can handle anything you do to them. I roast them right to the start of the second cracks to get a medium bodied, slightly earthy coffee with a hint of orange rind undertone, chocolate, and subtle spicy black pepper. That makes for a good cup of coffee, and especially so in a french press.
But the darker you go, it hides the fruit, but the ssweetness hangs in there. I always enjoy dark Indonesians, and Sulawesi can particularly hold up to high heat. 30 to 40 seconds into the rolling 2nd cracks is a treat because the dark chocolate taste with a hint of spice is a joy -- it is a dark coffee that you can drink black. I'm roasting it 2 degrees lighter than our dark Sumatra.
75 seconds into the rolling 2nd cracks (be careful not to start a fire) you have an even darker smoky powerful coffee but it holds up exceptionally well to the heat. It's an ideal choice for Italian Roast.
This has more of a medium body, cleaner taste, sweeter, and less intense than a Sumatra, but you'll recognize it as being a neighboring island. It's like a more gentle Sumatra.
US Arrival May 2021