Introduction by Evan Gilman
Sapan is one of the most favored areas for coffee productions in the Tana Toraja region. With high elevation and adequate rainfall, Sapan is surrounded by mountains, and the neighboring region of Awan (which translates as ‘cloud’) is named after the climatic conditions you might find here on any given day.
This wet hulled coffee is high grown, generally around 1600 meters above sea level. For comparison, most high quality coffee grown in Sumatra is planted at 1500 meters and below. The result is a very sweet cup and a more distinct acid profile than one might expect in a wet hulled coffee.
Sapan is a direct shot North from Rantepao, the major regional trading post for coffee. This coffee bypasses the giant Pasar Bolu market where most common coffee is sold on Thursdays, and comes to us direct from the processing facility. Look for dark grape hard candy sweetness, and plenty of caramelized sugars in this selection.
Green Analysis by Chris Kornman
This lot is a blend of common cultivars in Indonesia, including the Typica heirloom variety, the disease resistant Catimor hybrid, and the S-type (“S” stands for “selection”) variety originally developed in India. Often referred to in Indonesia as “Linie S,” this designation most frequently denotes S-795, aka Jember, a Typica variant that contains some genetic markers from Arabica’s oddball cousin, Coffea Liberica.
The coffee is characteristically large in screen size and fairly damp, hallmarks of Indonesian and wet-hulled coffees, respectively. Especially notable is the fairly high density, remarkable given the high moisture content. It’s likely the coffee will respond well to a little more heat in the roaster than the average wet-hulled Sulawesi… as this coffee is certainly no average Joe.
Roast Analysis by Jen Apodaca
This wet hulled Sulawesi has a lot of sweet chocolate notes to offer in the cup as long as your drum is hot and you give it plenty of time to develop post first crack. Our shorter roast, PR-433, suffered from a cool drum and not enough time in the roaster. These beans are large and fairly dense, but the high moisture content is the wild card. On our second roast the drum was good and hot, allowing for a more gentle environmental heat.
As you roast past first crack, roasters play a game of gaining some of this (sugar browning notes), but losing some of that (fruit and floral acidity), it is a balancing act. Our first roast PR-433 was nearly half the time of our second roast, PR-434. During that time, the herbal, juniper, orange and green apple acidity from PR-433 transformed into more condensed fruits like fig, plum, peach.
Brew Analysis by Chris Kornman
We took Jen’s second roast this Sulawesi, PR-334, for a quick spin in two different brew methods with fairly different results. A Chemex poured at 1-to-16 ratio produced a relatively dry and herbal coffee while a Clever brew using filtered immersion at about 1-to-17 yielded a much smoother, sweeter coffee that seemed to be the group’s preference.
This coffee is available in full size bags as well. Contact Us to find out more.