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|9 pounds||5 pounds||3 pounds|
Sulawesi is one of my favorites, and one of the nicest looking Indonesians. There's quite a bit of chocolate, a little bit of black pepper, and it mostly reminds me of a fancy Sumatra with less earthiness. I have a weakness for dark roasted Sulawesi in a hario pourover or a french press, but both roasting and brewing are versatile.
This is a semi-washed process 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 a bag of Sulawesi. The beans are that beautiful fresh blue color and look 100 times better than a Sumatra Mandheling. 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 spiciness hangs in there. I always enjoy dark Indonesians, but Sulawesi can particularly hold up to high heat. 40 seconds into the rolling 2nd cracks is my treat because the syrupy sweet body with a hint of spice is a joy -- it is a dark coffee that you can drink black. 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 and doesn't taste burnt. Add a little cream to bring out caramelly sweetness....this bean is always a good choice for an Italian Roast.
Pull it out 20-30 seconds after the 1st cracks end for a light roast, and it's still good. The body is thick and the aftertaste pleasant; the coffee is smooth and just spicy enough to make it interesting and keep you going back for more.
You get the idea -- you can't go wrong with this one.
US Arrival 1/2017