Feel the unique sensation of coffee grown in the highlands of Tana Toraja. The refreshing acidity
and full body with a hint of malt, almonds, and earthy notes give Kopi Toraja a distinctive taste.
A fruity aroma and mild bitterness make this coffee perfect for any occasion. The full-washed
coffee processing method is used to preserve the coffee’s natural flavors. Medium roast perfectly
brings out the coffee’s unique characteristics. Take a sip and enjoy the coffee that has been
enjoyed by the people of Tana Toraja for centuries.
Toraja Coffee Beans
Toraja Coffee beans are grown in the highlands of Tana Toraja, Sulawesi. This region is home to
the Toraja people, who have a rich culture, history, and, most importantly, hundreds of years of
experience in coffee production. The coffee beans are grown at an altitude of 1,300 to 2,000
meters above sea level. Toraja Coffee is a rainforest coffee, which means that it is grown under
the shade of trees. The coffee trees are grown in terraced fields on the mountain slopes. Toraja
Coffee beans are relatively small and have a high density. They are oval in shape and have a
deep fresh green color.
The origins of Toraja Coffee beans can be traced back to the 16th century. The coffee beans were
brought to Tana Toraja by the Dutch colonists. The coffee plants flourished in the region’s rich,
volcanic soil and ideal climate, and soon the coffee produced in Sulawesi was regarded as some
of the best in the world.
In 2004, the Tana Toraja region was included in the UNESCO World Heritage Site list. This
recognition has helped to increase the popularity of Toraja Coffee beans, and they are now
widely available in specialty coffee shops around the world. Toraja Coffee also received the
highest rating in a coffee tasting conducted by the Special Coffee Association in Surabaya. Since
2012, coffee beans have been rapidly gaining popularity in Europe and the United States.
Toraja Coffee is called the “Queen of Coffee” because of its high quality. Not only growing
conditions in Sulawesi are perfect for coffee, but also traditional farming methods used by the
Toraja people result in a coffee bean that is dense and flavorful. Practices such as selective
harvesting and hand-sorting of coffee cherries ensure that only the ripest and best beans are used.
What Is Full-Washed Coffee?
Coffee processing methods define how the final coffee tastes. Toraja Coffee beans are processed
using the full-washed method, which is a labor-intensive process that results in a cup of coffee
with fewer defects and a more uniform flavor.
So what makes the full-washed processing method so special? In the very beginning, coffee
cherries are put in water tanks where they float. The cherries that float are removed because they
are not ripe enough. The coffee cherries that sink to the bottom of the tank are then sent to a
pulping machine where the fruit is removed from the bean. After the coffee beans are separated
from the fruit, they are fermented in tanks for 14 to 36 hours. Fermentation is a key step in the
full-washed process because it helps to break down the coffee’s sugars, which results in a cleaner
cup of coffee.
After fermentation, the coffee beans are washed to remove any remaining fruit residue. It is
important as any remaining fruit on the beans can add unwanted flavors to the coffee. They are
then sent to a drying patio or drum, where they are dried until they reach the desired moisture
content. Achieving the right moisture content is crucial, as too much moisture can result in the
growth of mold, and too little moisture can make the coffee beans brittle and difficult to grind.
The full-washed processing helps to bring out the natural flavors of the coffee bean and results in
a cup of coffee that is clean-tasting and has a complex flavor profile. It preserves the coffee
bean’s inherent flavor characteristics, making it an ideal processing method for specialty coffees.
How To Drink Kopi Toraja
Enriched earthy flavor with medium acidity and a long finish provides an intense and unique
coffee-drinking experience. Kopi Toraja is best enjoyed black or with a small amount of milk.
The coffee can also be made into espresso or used in cold brew.
Coffee from Sulawesi is typically brewed using a method called “kopi tubruk”, which involves
boiling ground coffee together with sugar until it forms a thick liquid, and then decanting the
coffee into another cup, leaving the sediment behind. This results in a very sweet and strong cup
of coffee.
Kopi Toraja pairs well with sweet and savory dishes alike. For a sweet treat, try pairing it with a
piece of chocolate cake or a slice of pumpkin pie. For a savory dish, try serving it alongside
some scrambled eggs or a bacon breakfast sandwich. Kopi Toraja is often enjoyed with spicy
foods. The coffee’s inherent rich flavor profile help to offset the heat of the spices, while the
acidity helps to refresh the palate. This combination is particularly popular in Indonesia, where
many meals are cooked with spice. Earthy taste with medium acidity and a long finish provides
an intense and unique coffee-drinking experience.
Indonesians also drink Kopi Toraja with a traditional Indonesian pancake called roti canai. Roti
canai is made from a flour dough that is cooked on a griddle until it is golden brown and crispy.
The pancakes are then served with a variety of sweet and savory toppings, including sugar,
honey, condensed milk, bananas, eggs, chicken curry, and shrimp curry. The combination of
sweet and savory flavors with smooth, rich coffee is amazing. You can also try pancakes with
other toppings, such as bacon, sausage, or cheese.
Discover the unique taste of Kopi Toraja for yourself and explore the different ways that this
coffee can be enjoyed. You’ll be pleasantly surprised by the complex flavor profile and the
smooth, rich texture of this coffee.
