Sulawesi: Kalossi, Tana Toraja
Sulawesi: Kalossi, Tana Toraja - Light est en rupture de stock et sera expédié dès qu’il sera de retour en stock.
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Description
Description
From Sulawesi, the Indonesian island previously known as Celebes, "Kalossi" is the former Dutch word for the island. The producers in this region have many acceptable conditions for growing coffee like volcanic soil and thick forests for shade that maintain moisture needed for the coffee plants. Small family farms grow and process their own coffee cherries and use the wet hulled process method that leaves the beans exposed while they dry on patios then they are collected and transported to a central dry mill for final preparation, sorting, and exporting.
Origin Story: The Kalossi region in Sulawesi is known for its unique coffee profiles, characterized by a full body and complex flavors. The careful processing ensures that each bean embodies the rich heritage and dedication of Indonesian coffee farmers, offering a truly distinctive cup.
Cupping Notes:
- Light Roast: Experience a bright and lively cup with clean, sweet, and earthy notes, featuring a light pepper and spice aroma, complemented by a medium body.
- Medium Roast: Enjoy a balanced cup with enhanced sweetness and a smooth body, offering a well-rounded experience with low acidity.
- Dark Roast: Revel in the deep and bold flavors with a rich body, where the earthy and spicy notes are pronounced, offering a robust and satisfying finish.
Why Choose This Coffee:
- Sustainability: Produced by small family farms committed to traditional methods and sustainability.
- Unique Flavor: A complex profile with earthy, pepper, and spice notes, perfect for various roast levels.
- Versatile Use: Ideal for espresso or as a bold base for various brewing methods.
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
