Description
The Peaberry is the rarity out of the three Toarco offerings, Indo plants just don’t throw off the amount of PB’s that many other countries have. Just about as unique as you can get for a Sulawesi. Thick and creamy but the flavor profile is very far from your average semi-washed Indonesian cup.
Toarco owns Pedamaran Plantation at 900–1250 meters, and also and purchases wet parchment (at 40% moisture) coffees from small producers at collection points in Perangian, Pango Pango, Minanga, and Perindingan. Once collected, the coffee is trucked to Pedamaran Plantation immediately after purchase, where it is dried using mechanical Yamamoto vertical dryers as well as Pinalhalense guardiolas, or horizontal dryers like those found throughout Colombia. The mechanical dryers assist in maintaining uniform drying, and helps the processing go more efficiently and cleanly. The drying typically takes 72 hours.
If a producer wants to sell their parchment coffee to Toarco, they need to get certified to the quality standards as far as selective picking, storage, transportation, moisture levels, etc. Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market week. PT Toarco is focused on providing education and support to its producer partners: Currently, the company offers once-yearly classes for producers to receive their ID cards, but they hope to expand their educational opportunities to twice yearly and include things such as cherry selection, planting and picking techniques, and fermentation. They also hold a party at the end of the harvest cycle to celebrate, giving out awards to producers such as depulpers and other necessary tools: About 150 to 200 producers attend the party every year.
Most of the coffee produced in Toraja is S795 variety, developed in India to be resistant to leaf rust. The genetics of this variety is Typica and Liberica; even though it has genes from Liberica (a species of Coffea often thought to be lesser quality than Arabica), we’ve seen 88+ and 90+ cups in these coffees. Toarco is meticulous at sorting the coffees, and Cafe Imports’ lots come from smallholder producers at the higher-altitude areas.
Tasting Notes:
Best from a medium to dark roast; full bodied, lower acidity (you may see a hint at light-medium roasts), sweet and clean, this is a stronger cup of a coffee! Just a bit of the classic Indo earthiness and spice, I might link this coffee closer to an exotic Colombian than an Indo (which is way cool). Very nice rich chocolate tones, a hint of nuttiness and a spec of soft fruit as the cup cools, a nice mix of delicate flavors that you would not usually see in an Indo coffee. A slight smoky aftertaste can be picked up at the darker roast points. This is a must try for anyone who likes a real full bodied complex cup of joe!
Roasting Notes:
Fairly easy to roast, medium to low chaff. It roasts more two toned than the A or AA, but shouldn’t cause any issues. Make sure everything is through first crack for a nice medium roast. Quicker roasts leave the cup slightly crisper and sweeter, and give it more of a chance for a soft fruit tone. Some of the lighter tones can get covered up pretty quickly as you push the roast darker, so if you like a little crisp or fruit tone, make sure to stick with a medium roast. If shooting for robust and darker toned, make sure you get pretty close to 2nd crack.
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