Toraja Kalosi

Tana Toraja, Sulawesi

Honey-processed & wet-hulled green coffee from smallholders. Honey-processed & wet-hulled green coffee from smallholders mixtures. Classic, chocolatey Toraja profile with modern cleanliness, ideal for espresso & blends.

Tasting Notes

Wild Berry
Tropical Fruit
Complex
Wine-like

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Export-ready wet-hulled green coffee from smallholder producers around Kalosi, North Toraja – South Sulawesi. This lot is built for roasteries that want a classic, comforting Indonesian profile with modern-level cleanliness: stable moisture, even screen size, and solid density for reliable roasting. Expect a deep sweetness, structured body, and layered spice and cacao notes that work beautifully for espresso, milk drinks, and darker omni roasts.

Lot Overview

Processing	Intended use	Format
Selective hand-picking, traditional Indonesian wet-hulled (giling basah) process, patio-dried to target moisture, rested before hulling and grading.	Espresso & omni roast House espresso, blend base, or comforting single origin.	60 kg GrainPro-lined jute bags Export-ready, EU-compliant.

Cup Potential (at Roast)

Attribute	Value	Descriptor
Acidity	Gentle, malic–tartaric	Hints of dried tamarind & stone fruit
Body	Full, syrupy	Dense, coating mouthfeel
Sweetness	High, palm sugar-like	Brown sugar, gula aren

LOT & ORIGIN
Origin	Toraja Kalosi, North Toraja, South Sulawesi, Indonesia
Producers	Smallholder farmers aggregated via local collectors
Altitude	1,400–1,700 m.a.s.l
Varietals	Tim Tim, S-795, Typica-line local selections
Processing	Traditional Indonesian wet-hulled (giling basah)
Harvest	August – October 2024
Lot size	120 bags x 60 kg (export lot, part of Toraja programme)

PREPARATION
Cherries	Hand-picked at ripe red stage
Pulping	Small-scale disk pulpers at farm / village level
Fermentation	Short overnight fermentation in tanks or bags
Pre-drying	Initial drying with mucilage on before wet-hulling
Wet-hulling	Conducted around 30–35% moisture
Final drying	Patio / raised-bed drying to 11.5–12.5% moisture
Resting	Conditioned in parchment, then hulled and graded prior to export

PHYSICAL METRICS
Moisture	11.8 %
Water activity	0.57
Density	0.71 g/mL (measured at Coffeeneers UK lab)
Screen size	Predominantly 15+ (≈70% 16–18, 25% 14–15, 5% <14)
Defect count	Within SCA specialty grade tolerance (see QC report for full breakdown)

CUPPING & QC
Cupping score	[to confirm]
Cupped at	[to confirm]
Roast level	[to confirm]
Cupping notes	Dark chocolate, dried fig, tamarind, palm sugar, brown spice Low-medium acidity, syrupy body, long cocoa finish
Last QC date	[to confirm]
Full cupping forms and lab data are included in the downloadable QC report. Use this section to compare with your own sample roast results.

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24Smallholder farmers supported

2.8xPremium vs. commodity price

$45KInvested in processing infrastructure

Our Journey

2019Partnership Begins
First collaboration with Rancabali Estate to improve honey processing techniques.
2021Infrastructure Investment
Built new drying facilities and trained farmers in quality control.
2023Competition Success
First lots score 87+ and gain recognition in specialty market.
2024Sustainable Growth
First lots score 87+ and gain recognition in specialty market.

From the Farmer

Working with Coffeeneers has changed everything for my family. We can now invest in better equipment and send our children to university. The honey process takes more time, but the premium we receive makes it worthwhile.
Pak DediRancabali Estate