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Roast #5
Sulawesi, Indonesia

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Roast Level



Processing Method



Meters Above Sea Level




Flavor Notes

Sweet and savory with a
heavy mouthfeel, cocoa
and herbaceous flavors.

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Backstory of the Bean

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

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