Sulawesi Coffee Beans

About Sulawesi Coffee Beans 1

About Sulawesi Coffee Beans

Sulawesi, an island known for its volcanic soil and ideal coffee-growing conditions, produces some of the most sought-after coffee beans in the world. The high altitudes and tropical climate provide the perfect environment for Arabica coffee beans, known for their smoothness and rich flavor.

Sulawesi coffee beans are prized for their earthy and spicy notes, accompanied by subtle hints of fruit, making them a popular choice for coffee lovers seeking a full-bodied cup with a balanced, refined taste.

The coffee beans we source from Sulawesi come from several regions, each with its own distinct flavor profile. For example, Toraja coffee, one of the most famous varieties, offers bold, earthy flavors, while beans from other regions may feature a lighter, more nuanced taste.

This variety adds to the appeal of Sulawesi coffee, giving coffee enthusiasts the chance to experience something truly special with
each cup.

Bold, Earthy Flavor with Fruity Undertones

One of the standout qualities of Sulawesi coffee is its bold, earthy flavor. The beans offer a rich, deep body that is complemented by subtle fruity notes, such as dark berries, tropical fruits, and occasionally, hints of citrus. These flavors combine to create a coffee that is complex and satisfying, making each sip a journey of taste.

Full Body and Smooth Texture

Sulawesi coffee beans are known for their full-bodied nature, giving each cup a robust, satisfying mouthfeel. The coffee’s smooth, creamy texture allows the flavors to unfold gradually, without overpowering bitterness.

Varied Flavor Profiles Based on Region

Due to Sulawesi’s diverse geography, coffee from different regions on the island can have distinct flavor profiles. For example, coffee from the Toraja region is known for its bold, earthy flavors, often accompanied by a hint of sweetness. On the other hand, beans from other parts of the island may offer a lighter, more delicate taste.

Sustainably Grown and High-Quality

Sustainability is important to us, and we make sure that the Sulawesi coffee beans we source are grown with the utmost care for the environment and the farmers. Many of the farms we work with emphasize sustainable and ethical farming practices, hand-picking each bean to ensure quality and consistency.

Why Choose High Noon Roasters?

We understand the importance of offering coffee that meets the highest standards of quality. That is why we source our Sulawesi coffee beans directly from trusted farms on the island. We believe in preserving the natural flavors of the beans, which is why we use a small-batch roasting process to deliver the freshest, most flavorful cup of coffee possible.

We are committed to sustainable sourcing and ethical farming practices, ensuring that every cup of Sulawesi coffee you enjoy is delicious and supports responsible agriculture.

If you are ready to experience the rich, earthy flavors of Sulawesi coffee beans, we invite you to try our freshly roasted Sulawesi coffee today.

To learn more about our Costa Rica coffee beans, please don’t hesitate to contact us.

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    Medium Dark Roast

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    Rich, dark color, this roast has some oil on the surface and with a slight bittersweet aftertaste.

    Dark Roast

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    This roast produces shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred, and the names are often used interchangeably — be sure to check your beans before you buy them!

    Light Roast

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    - Light brown in color, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface.

    Medium Roast

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    - This roast is medium brown in color with a stronger flavor and a non-oily surface. It’s often referred to as the American roast because it is generally preferred in the United States.

    Extra Fine

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    Turkish coffee is essentially very strong coffee with fine grinds in it. Based on that description alone, it’s a no-brainer that this kind of coffee requires an extra fine grind. To give you an idea of size, the coffee grinds should resemble powdered sugar, making it even finer than what’s used espresso. The grinds need to be so fine that some grinders can’t even accommodate Turkish coffee. So, when you’re looking for a coffee grinder, make sure it has the proper settings should Turkish coffee be your coffee of choice.

    Fine Grind

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    For stovetop espresso makers, use a fine coffee grind. A fine grind will be similar in size and feel to that of sugar. It should also be slightly coarser than a grind used for a regular espresso maker. Fine grind is required because of the short time the coffee grind comes in contact with water. Pressure builds up in the espresso maker which forces the water through the fine grinds. If you were to use a coarse grind, the water would not be able to extract the flavor from the beans. Due to this, espresso is the most sensitive of coffee types when it comes to the size of the grind of coffee beans and brewing good coffee. If the grind is just slightly finer or coarser, it can drastically affect the end taste of the espresso.

    Medium Coarse Grind

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    For pour over coffee, the best grind to use is a medium-coarse grind. A medium-coarse grind will be similar in size to a French press grind but less chunky and will feel slightly smoother. If you are using a cone-shaped pour over, then use a medium-fine coffee grind instead. Since there are many different pour over brewers, each one will need a slightly different grind. You may need to experiment a bit more with this method until you find what tastes best for you. Keep in mind: the less time the water is in contact with the coffee grind, the finer the grind should be.

    Coarse Grind

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    Brewing coffee with a French Press requires a coarse, even grind. A coarse ground will look somewhat chunky. Because the coffee is steeped in boiling water, the contact time between the water and coffee is much longer, which requires a coarser grind. Grinding the coffee too coarse will make the coffee weak. Grinding too fine will make the coffee murky and taste bitter.

    Medium Grind

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    Siphon coffee requires a medium grind size between filter and espresso but closer to the filter size. Siphon coffee makers typically use a cloth or metal filter, producing a full-bodied and clean cup. You don’t want the grinds to be too fine that they’ll clog the filter and you don’t want them to be too big. If the grinds are too big, flavor will be lacking as it is a quick brewing process. Learnhow to make siphon coffee.