This high-altitude coffee is grown on the island of Sulawesi (Celebes). The Kalossi region is in the island’s southeastern highlands. The coffee is processed using the traditional “Giling Basah” or wet-hulled method. In the Giling Basah method, the parchment is removed after only 2-3 days of drying, much sooner than in conventional washed-process coffees. This results in a brighter, cleaner and more complex cup profile than most Indonesian coffees.
Elevation: 1,100-1,800 m
Processing Method: Giling Basah
Varietal: Typica, Jember, S-795
Milk chocolate, honey, muscovado sugar, some earthiness. Smooth, full body, bright acidity and great balance.