Grown in one of Indonesia’s highest elevations, the Sulawesi Toraja is procured by micromills less than 3 acres in size. The community of farmers meticulously sort, de-pulp, and ferment the coffee cherries overnight––this is known as wet-hulling––a unique process that leaves the parchment and mucilage on the bean during fermentation so the coffee will possess an earthy flavor. The next day, the cherries are washed and stripped. Finally, they are patio-dried evenly in the sun for 2-3 days.

Cupping Notes: Low acidity, thick body, and moderate sweetness with flavors of cedar, dark chocolate, and vanilla.

Try before you stock up with a 1/2 pound sample!