{"title":"Sulawesi","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"category-growing-regions\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThere are a couple dozen small islands all surrounding Sulawesi, and they all just use the Sulawesi Toraja name even though they aren't.  It is difficult to determine from the marketplace whether a Sulawesi is authentic or not, and all that really matters is the taste, but unfortunately, the outlying islands quite often grow a lower quality bean with less complexity.  If you can trace your bean back to the village it is from, you are a step ahead of the competition.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eTo me, it is the best of both worlds, you have the earthy full bodied Indonesian character, with undertones of orange citrus and an aftertaste of licorice. I typically recommend Indonesians be roasted dark – well into the 2nd cracks, but Sulawesi can be just as intriguing when you roast it just to the 2nd cracks, or even before it gets there.  Something about a french press or pourover method works magic on Sulawesi beans, and produces extraordinary coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eSulawesi is one of my all-time favorite coffees, although it often sells poorly, and I blame it on the odd name of the country of which most people are not familiar.  Although the vast majority of Sulawesi beans are the traditional Indonesian style wet-hulled process, a few farmers have been trying a fully-washed method with a fair amount of success.  The washed coffees are much cleaner in taste and showcase a lemon-lime acidity and a nutty sweetness, while the wet-hulled beans are generally musty, earthy, and tobacco-like in character.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"sulawesi-jaya-rantekarua-estate","title":"Sulawesi Jaya Rantekarua Estate","description":"\u003cp\u003eRantekarua Estate in Jaya is one of our favorite places to source our Sulawesi beans. Some of the best sorted, highest quality beans that the island has to offer. It has long been recognized as the premium coffee grown on the island of Sulawesi. Grown\u003cspan\u003e by the indigenous Toraja people at elevations between 1400 and 2000 meters above sea level.\u003c\/span\u003e Just like must Sumatran coffee, it is wet-hulled (semi-washed) which is a processing that seems to preserve the beans well. It will keep for a couple years if you protect it from humidity.\u003c\/p\u003e\n\u003cp\u003eAt just into 2nd cracks, you get a full bodied coffee with mild spice (ginger? some orange \/ citrus fruit, and dark chocolate, cedar and clean aftertaste. Very nice. But I recommend that you let the smoke mingle in there for awhile, just really let it sit in the rolling 2nd cracks for a good 40+ seconds, and turn down your airflow -- this gives it fuller body and brings out a little bit more spice and chocolate. It is particularly nice as a manual pourover or french press. It is very much like a Sumatra, but less earthy and more complex. A lot of times Sulawesi is bitter in dark roasts, but this lot is not overly bitter at any level. You can take it 60+ seconds into the rolling 2nd cracks (and hopefully not set your garage on fire) to produce a nice oily Italian roast that tastes super dark without the carbon\/ash notes. Is my favorite bean choice for Italian roast coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888616024,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/816.jpg?v=1738611854"},{"product_id":"sulawesi-jaya-washed","title":"Sulawesi Jaya Washed","description":"\u003cdiv class=\"entry-container fix\"\u003eSo here's a first for me. A washed process Sulawesi. Most Sulawesi coffees are wet-hulled, meaning the fruit has been soaked in water, giving them that spicy character. This one was washed at a washing mill. It's like the Aceh Gold of Sumatra -- you wash the bean instead of wet-hulling it and now you have a full bodied indonesian with acidity, fruit flavors, and no earthiness. It's best as a medium roast, shy of the 2nd cracks beginning. \u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003eIn addition to the unusual processing method, it is a microlot, farm specific to the Jaya Estate, organic certified, and extremely well sorted, with only the largest beans.\u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003eThere is a thorough writeup on the importers site, with roasting graphs, tasting notes, brewing suggestions, more information about the bean and farm, and more. You can read all about it here \u003ca href=\"https:\/\/www.royalcoffee.com\/crown-analysis-cj1071-sulawesi-toarco-jaya-estate-fully-washed-crown-jewel\/\"\u003e\u003cspan style=\"font-weight:400;\"\u003ehttps:\/\/www.royalcoffee.com\/crown-analysis-cj1071-sulawesi-toarco-jaya-estate-fully-washed-crown-jewel\/\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003eOur analysis agreed exactly with theirs. We tried the lighter end of medium with a 413 degree roast, and found the nice lemon-lime soda acidity with sweetness and that instant \"this is a really special coffee\" attribute. On the darker side of medium -- just barely into the 2nd cracks at 418 degrees -- we found the chocolate and peanut butter they were talking about, with a lot less acidity. And even though the two tasting notes sound drastically different, they really aren't. We blended the two roasts together and had a really nice melenge mug. But the 413 degree roast is the better one. \u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003eNot your typical Sulawesi, but definitely a great coffee.\u003c\/div\u003e \u003cdiv class=\"entry-container fix\"\u003e \u003cdiv class=\"entry fix\"\u003e \u003cp\u003eUS Arrival November 2016\u003c\/p\u003e \u003c\/div\u003e \u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630896152664,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}]},{"product_id":"sulawesi-sapan-minanga","title":"Sulawesi Toraja Mamasa","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eSulawesi is one of my favorites, and one of the nicest looking Indonesians.  There's quite a bit of creamy chocolate, a little bit of black pepper, and it mostly reminds me of a Sumatra with less earthiness. \u003c\/p\u003e\n\u003cp\u003eThis is a semi-washed process (wet-hulled) coffee just like most Indonesians. The beans have been sorted multiple times and there are very few broken or defective beans in here, which is unusual for Indonesian coffee. The beans are that beautiful fresh blue color and have organic certification. Specifically, this lot was grown in the Mamasa Valley which technically is in the mountains and has a good reputation for its harvests.  Hence, the beans are very dense and can handle anything you do to them. I roast them right to the start of the second cracks to get a medium bodied, slightly earthy coffee with an orange rind undertone, chocolate, and subtle spicy black pepper.  That makes for a good cup of coffee, and especially so in a french press. \u003c\/p\u003e\n\u003cp\u003eBut the darker you go, it hides the fruit, but the ssweetness hangs in there.  I always enjoy dark Indonesians, and Sulawesi can particularly hold up to high heat.  30 to 40 seconds into the rolling 2nd cracks is a treat because the dark chocolate taste with a hint of spice is a joy -- it is a dark coffee that you can drink black.  \u003cspan\u003eI'm roasting it 2 degrees lighter than our dark Sumatra.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e75 seconds into the rolling 2nd cracks (be careful not to start a fire) you have an even darker smoky powerful coffee but it holds up exceptionally well to the heat.  It's an ideal choice for Italian Roast.  \u003c\/p\u003e\n\u003cp\u003eThis has more of a medium body, cleaner taste, sweeter, and less intense than a Sumatra, but you'll recognize it as being a neighboring island. It's like a fruity Sumatra.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2025\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900117592,"sku":null,"price":7.58,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190402_195822.jpg?v=1738611698"},{"product_id":"sulawesi-aged","title":"Sulawesi Aged","description":"\u003cp\u003eWe use Aged Sumatra as the primary bean in our Christmas Blend every year, but this is an Aged Sulawesi and it's related but not as intense. While we always blend the Aged Sumatra, I would argue that this bean is perhaps better off drinking unblended. It is spiced and leathery, full bodied, notes of cedar and mushroom, earth. It has sweetness still in it, and tastes rustic and mysterious, like discovering an old treasure chest and wondering what will be inside. \u003c\/p\u003e\n\u003cp\u003eThe aging process has turned the unroasted beans brownish -- they look more like Decaf, and the smell of the unroasted beans is not particularly pleasant. But otherwise they look well sorted and generally high grade and hit between 11 and 12 % moisture content which is right where you want it to be and means they roast normally. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not a light roast coffee, but it's an easy bean to roast. You have to take it at least to the 2nd cracks. I give it 11 degrees past the beginning of the 2nd cracks (about 30 seconds into the second cracks) and enjoy the smooth, full bodied, earth, cedar flavor and spicy bite. I'm roasting it 5 degrees lighter than a normal Sulawesi. You can go darker then this without too much change in taste, or to add some bitter or smoky notes. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is equally interesting as a component in espresso. We are enjoying different experiments of blends using this bean, and the espresso turns out pungent, smooth, and satisfying.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45350017138975,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}]}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/sulawesi.jpg?v=1647829815","url":"https:\/\/happymugcoffee.mom\/collections\/sulawesi.oembed","provider":"Happy Mug","version":"1.0","type":"link"}