Sulawesi: Champagne of Indonesian Coffee

Indonesian fans are deeply passionate for the taste characteristics of Indonesian coffee: Earthy, Wild Mushrooms and Brown Gravy. However, there is another side , a side that is rare in semi-washed coffee, a voice that dominates with grace, finesse and has manners to back up its robust profile. Enter the elegance of Sulawesi Coffee.


Sulawesi is the 11th largest island in Indonesia and can easily found on a map due to its unique K-Shape and sometimes coffee buyers wax poetic and refer to its old name of Celebes and/or Celebes Kalossi. The Portuguese were said to first refer to Sulawesi as "Celebes" and over time coffee from Sulawesi was also known as Celebes Kalossi. The Town of Kalossi often was the collection point for all coffee farmers bringing coffee down from the mountains  acting as the capital of coffee in Torajaland.  Sulawesi beans are a rare collection of riches since Sulawesi beans are produced at a much lower rate compared to the fierce tasting Sumatra coffees.

Most Indonesian farmers have grow and harvest coffee in their backyards usually on just on a couple of acres. The coffee is Picked, washed with very little water where ripe cherries sink to the bottom and unripe cherries float. Next, coffee cherries are pulped with a hand cranked depulper and then the coffee seeds are laid out to dry in their parchment. once the seeds reach about 30% moisture content, the seeds are hulled to remover the parchment and dried again. This unique process gives the Indonesian beans that green-pea hue.


Starbucks Stamp:

The Original Sulawesi stamp celebrated Heritage-Building upon the past, Strong Focal point-Key memorable Image, and Legibility with an electic attitude.  The color of the oriignal stamps communicated taste profile such as the green and brown in Sulawesi signaling earthy and herbal tones. These were visual indicators for Coffee Masters on the sales floor.

The image on the Sulawesi bag is a mythical creature that is 1/3 cat, 1/3 monkey and 1/3 human wearing a Sulawesi funeral mask similar to the above image from Indonesia.
















Tasting:

Kalita Wave
30 grams coffee to 450 Grams water
#16 grind Setting on Baratza Virtuoso (drip)
Pre-Wet Filter
50 Gram water to bloom, 40 second bloom time
1st Pour 200 Grams water
20 Second wait, then add 200 grams water

Notes:
Grounds have slight herbal notes not directly present in the wet aroma of the coffee.
Wet Aroma has mingling roasted coffee, damp pipe tobacco scent.
Herbal flavor comes through after coffee cools to reveal itself.
Herbal taste makes the Sulawesi coffee appear lively and fresh like a vegetative bouquet
This coffee has a Creamy full body that coats the roof of your mouth and lips. The best way to tell the body of a coffee is to rub your tinge on the roof of your mouth.

Pairing:
Einstein Bros. Spinach Florentine bagel and Onion/Chive cream cheese.

Starbucks Puerto Rico

"La Isla de Encanto"- When I think about Puerto Rico or the "Isle of Enchantment" and its roots and I can proudly embrace such a great food culture and traditions celebrated by Carne Guisada, Arroz con Gandules, Alcapurrias, and Pasteles. It brings back memories of Being in Cabo Rojo and Vieques as a child. Traditions are the spoil of our life, they connecting us to who we are, what we believe in, and strokes the emotion of the heart. Everyday at home started with either Stovetop espresso or coffee steeped stove top in a pan and filtered through a coffee sock (Woodneck pour over or Chorreador) and the coffee of choice was café Bustelo or Pilon.

The island of Puerto Rico has always flourished with outstanding pride. When I think of Puerto Rico I always think of outstanding food culture, vibrant community, pristine beaches and tradition.

Puerto Rico's coffee tradition dates back to 1736 when Spanish explorers and settlers brought coffee trees to the island. The genetic material from these coffee trees are direct descendants from trees that belong to Louis the 14th. Even though Once upon a time Puerto Rico dominated the coffee industry, Coffee production has always been a secondary classification as sugar became it's top export. Unfortunately Hurricanes throughout history have really devastated the coffee production in Puerto Rico and it really takes eight years of speculation to know if you have anything really great happening in your cup after you think about having the right coffee plant, nurturing, and labor for harvest.

Even though you can find great coffee varieties on the Island (Mundo Nuevo, Red & Yellow Bourbon, Villalobos, Caturra, Pacas, Columnaris) Rarely anymore does anyone think of Puerto Rico having such a great coffee Production culture. Climate change, Low altitude, and lack of interest from a younger generation has with increased job options have really changed the landscape over time.

The aroma in this cup really shines through with heavy Walnut/Pecan notes and subtle honey like sweetness.

The body in this cup really achieves a balanced bitter sweet taste with a delicate acidity that really doesn't sparkle or provide brightness.

I can see why this coffee has held so much pride on the island as it would be a great coffee to adulterate with cream and sugar.