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by Aaron (a Grand Reflection) on September 11, 2022
(reviewing as a city roast)
Can a bean be both light and bright, and earthy at the same time?
I would have thought that an impossible contradiction until I tried these beans. Low acid, but what little acid is there lends to a tobacco undertone. There's the hints of buttery cocoa, but more like baking chocolate. A hint of caramel sweetness on the back end too, but still earthy forward. But with all these "dark" flavor profiles, it's overall impression is indeed something like cedar.
A very unique bean in both flavor and process; it seems to take a little longer to mature. Mine reached peak almost 3 weeks after roasting.
[250g Roasted on a Gene Cafe, preheated, slowed to 444 temp for browning, 482 until first crack, one min at 472 for expansion, about 11 min total. Fairly light, only 10% moisture loss.]
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by John L on November 22, 2021
This one's for you Cat. I've been wanting to try this for a while, and after several hiccups, was finally able to. Roasted to City +. As with the other Sulawesi coffee, Kolossi, the most prevalent flavors were spicy and nutty. Didn't taste the chocolate noted in the description. Toraja's flavors were similar to the Kolossi, just slightly more muted. Spicy, not AS spicy. CBC's description says Toraja is less "earthy" than Kolossi, and I think that's accurate. The biggest difference to me was in the area of mouthfeel. Toraja was creamier and fuller, again noted by CBC, which made it more pleasant for me. While this won't be a staple for me, it's different enough and good enough to have occasionally as a break from my daily drinker list. If you're looking for a spicy, nutty, but more chocolatey coffee, try the Bali, another Indonesian. Of the three, I prefer it the most. Thanks to CBC for such a wide variety of coffees to choose from. On a side note, gaining knowledge of the geography and history of such faraway places as Sulawesi has been very fun and rewarding.
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