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Looks like you're located outside the continental United States!
While we can't ship Royal NY Line Up boxes to you through our website, your coffee trader will be happy to help place your order and secure the best shipping rates for you.
This coffee comes to us from Sulawesi in Indonesia. Specifically from Sapan Minanga, a sub-region of Tana Toraja in South Sulawesi. This coffee is Catimor, S-795, and Typica varieties grown between 1400 – 2000 masl and processed with “Giling Basah” (Wet-Hulled) processing style.
Sulawesi is one of Indonesia’s largest islands located North of Flores and Timor. The island itself is a unique starfish shape. This coffee grows in the central mountain region of Southern Sulawesi, considered to be one of the highest mountain regions in Indonesia. The majority of coffee produced here occurs on small family farms that average less than1 hectare in size. In recent years, the producers have been setting up community ‘micro-mills’ to improve processing standards.
This specific coffee comes to us from the Toraja Coffee Growers Cooperative which recently has been collaborating with an NGO (VECO) to help improve cup quality and increase the amount producers take home from the sale of their coffee. They do this by providing better access to sustainable agricultural resources to farmers, for improving their farm’s infrastructure. They also strive to give more opportunities for youth and women to take part in the coffee value chain. In 2019, they had 449 women take part in their program. They also offered barista classes for youth to get involved and learn a valuable skillset.
The results of all of these improvements are very clear in the cup. You can expect all of the things we love about most Indonesian Coffees – a full body, a very mild acidity, pleasant earthiness throughout the cup, but with increased clarity, sweetness and complexity.
Density: 0 .80 g/ml Moisture: 10.1%
We did 2 roasts with this coffee on the Diedrich IR-5. This coffee had a pretty high density at .80 g/ml and a pretty low moisture content at 10.1%, so we knew to expect that the coffee could handle increased heat application, but that it would dry out quicker overall. We also knew that we wanted to highlight the body of this coffee and potentially take it slightly darker, while keeping a decent amount of the complexity. This led to an approach of higher initial heat, with softer overall heat application, aiming for a longer development time (to showcase the body) and higher ending temperature (to bring out more earthy notes), but an average total roast time (to keep the complexity intact.)
Roast #1: We used a medium to high charge temperature with a middle of the road approach to heat application, resulting in a total roast time of 10 minutes, 28% development, and a medium/high end temperature. The resulting coffee had aromatics of chocolate, smoke, and florals with flavors of citrus, cherries, cacao and cedar. The coffee overall had a low intensity and medium body.
Roast #2: For this roast we aimed to extend the roast a little bit, while lessening the development time. We used a slightly higher charge temperature, a conservative overall heat application, resulting in 11:11 total roast time, 26% development and a slightly higher end temperature. The resulting coffee had aromatics of cherry and fragrant wood, with flavors of dark chocolate, dried cherry, forest and s’mores. This cup was more cohesive with a heavier body.
We chose the second roast to brew as espresso due to its heavier mouthfeel, cohesiveness, and chocolatey sweetness. This roast would have also worked wonderfully as a blend base.
We started out our espresso extraction with a narrow ratio of 19g of coffee, yielding 34g of espresso. With the highlight of this coffee being its body and very low acidity. We knew a heavier ratio would accentuate the mouthfeel, without a concern of unpleasant or intense acidity. The first shot pulled in 24 seconds and resulted in a medium bodied, sticky espresso with a caramel finish and an overwhelming citrus note. We chose to make the grind a bit finer to slow the shot down and therefore increase the extraction, while keeping the ratio similar to not lose the round body and pleasant intensity.
The results were:
–19g of coffee, resulting in a 33g beverage in 35 seconds, under 9 bars of pressure.
–Solubles Concentration (TDS) – 10.34%
–Solubles Yield (Extraction %) 18.61%
The espresso had flavors of cacao, dried cherry and cedar. Overall the shot was very balanced, creamy and sweet. This coffee as an espresso would be perfect on its own but could also stand up wonderfully in espresso based drinks.
