Sulawesi: Kalossi, Tana Toraja
Sulawesi: Kalossi, Tana Toraja - Light está agotado y se enviará tan pronto como vuelva a estar disponible.
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Descripción
Descripción
Product Description: Experience the rich flavors of Sulawesi Kalossi, a coffee that brings the essence of the Indonesian island to your cup. Known for its full-bodied, aromatic profile, this coffee offers a wild and spicy brew that's highly complex and a bit funkier than its Toraja counterpart. Grown in volcanic soil and shaded by thick forests, these beans are carefully processed using traditional methods, resulting in a clean, sweet, and earthy cup with a heavy body and low acidity.
Key Features: Sourced from small family farms in Sulawesi, Indonesia. Volcanic soil and shaded growth conditions. Traditional wet hulled processing method.
Benefits: Enjoy a full-bodied coffee with a unique aromatic profile. Perfect for those who appreciate a complex and spicy brew. Provides a rich and satisfying coffee experience.
Cupping Notes: Clean, sweet, and earthy with a heavy body. Low acidity with notes of pepper and spice.
Flavor Profiles: Full-bodied, aromatic, wild, and spicy with an earthy character.
Specifications:
- Category: Conventional
- Country: Indonesia
- Local Region: Tana Toraja
- Process: Washed
- Variety: Catimor, Typica Hybrids
- Altitude (meters): 1,100 - 1,900 masl
- Harvest: June - December
Specifications
Specifications
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Espresso
Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.
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Single Use Pod
A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.
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Drip Coffee
This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.
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Pour Over
Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.
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French Press
A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.
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Cold Brew
Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.
Roast Levels
