So here's a first for me. A washed process Sulawesi. Most Sulawesi coffees are wet-hulled, meaning the fruit has been soaked in water, giving them that spicy character. This one was washed at a washing mill. It's like the Aceh Gold of Sumatra -- you wash the bean instead of wet-hulling it and now you have a full bodied indonesian with acidity, fruit flavors, and no earthiness. It's best as a medium roast, shy of the 2nd cracks beginning.
In addition to the unusual processing method, it is a microlot, farm specific to the Jaya Estate, organic certified, and extremely well sorted, with only the largest beans.
There is a thorough writeup on the importers site, with roasting graphs, tasting notes, brewing suggestions, more information about the bean and farm, and more. You can read all about it here https://www.royalcoffee.com/crown-analysis-cj1071-sulawesi-toarco-jaya-estate-fully-washed-crown-jewel/
Our analysis agreed exactly with theirs. We tried the lighter end of medium with a 413 degree roast, and found the nice lemon-lime soda acidity with sweetness and that instant "this is a really special coffee" attribute. On the darker side of medium -- just barely into the 2nd cracks at 418 degrees -- we found the chocolate and peanut butter they were talking about, with a lot less acidity. And even though the two tasting notes sound drastically different, they really aren't. We blended the two roasts together and had a really nice melenge mug. But the 413 degree roast is the better one.
Not your typical Sulawesi, but definitely a great coffee.