Introduction by Evan Gilman

This coffee is sourced from the Tana Toraja region of Northern Toraja, on the island of Sulawesi, in Indonesia. The coffee is processed at the PT Toarco Jaya Estate, a joint Japanese and Indonesian coffee venture established in 1976 by Key Coffee. PT Toarco Jaya Estate is one of just a handful of Indonesian producers that utilizes a fully-washed process. PT Toarco Jaya also has a long history of contributing to the region’s economic development and social improvement programs by building roads, schools, and processing stations.

This is one of our most consistently high scored and delicious coffees from Indonesia. PT Toarco Jaya sources coffee from the mountains that surround a large bowl-shaped central valley with the city of Rantepao at its center.

The typical path for the coffee in this region is to be sold by volume at a regional market and resold by weight (or sometimes by volume again) at the giant Pasar Bolu market in Rantepao. This confers benefit to each person in the supply chain, but doesn’t usually add too much value. Some resellers perform a cursory hand selection of defects, but this isn’t always as thorough as specialty coffee lovers would prefer.

Toarco Jaya circumvents this process not only by growing coffee on their own Pedamaran Plantation which surrounds their processing facility, but also by sourcing coffee from trusted producers throughout the region and subjecting the offerings to strict quality control. While most of their coffee comes from these surrounding farms, their quality control is so stringent that they have made a name for themselves in specialty coffee by upholding these standards over the course of more than 40 years.

no-10

Green Analysis by Chris Kornman

Holy cow these are some big beans! Not all Indonesian island coffees are exported by size, but it’s not surprising to find that coffees from Toarco Jaya are nicely graded, given the estate’s reputation for quality and attention to detail. AA in the British system typically means screen size 17 and up, but Toarca has gone one up and screened their coffee to about 90% size 19 and up – impressive! The consistency of sizing should make it a pliable coffee in the roaster. Otherwise, the coffee is a little on the dense side and has solid looking moisture and water activity numbers.

Roast Analysis by Jen Apodaca

These two roasts tasted similar on the cupping table and the difference in roast curves is not very striking. With our first roast PR-415, we have a gentle and even approach with not many changes and with our second roast, PR-416, we have a higher charge, more heat, and even a higher end temperature. We tasted a nice clean lemon-lime, cherry, green apple, and chocolate in both cups which speaks volumes for this coffees adaptability and quality. PR-416 had a few distractions in the cup, like sweet potato and some bitter florals on the finish. Both of these descriptors are from uneven roasting, the outside developed faster than the inside. With 88.24% of the screen size being above 19, this result was no surprise. Low heat with a steady incline is our suggestion.

 

no-7

Brew Analysis by Chris Kornman

This was a fairly consistent tasting coffee both at the cupping table and in Chemex. I love how clean coffees from Toarco Jaya are, and this AA lot is a brilliant example of keenly preserved origin character without all the funk that can sometimes (in my humble opinion) get in the way of enjoying certain Indonesian coffees.

Jen’s first roast, PR-415 was our preference both at the cupping table and by drip brew. We picked up notes of mild sweet herbs (Evan said “burdock”), stone fruits and baking spices (I thought of spiced cider and poached pear), and a sweetness that reminded us of candies like butterscotch. PR-416 fared well in terms of complexity, but seemed a little less tasty to us. We picked up notes of rum, fudge, vanilla, smoked herbs, peanut butter, and chocolate.

This coffee is available in full size bags as well. Contact Us to find out more.