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Topic: review of Sulawesi Wet Process Toarco (2 msgs / 47 lines)
1) From: Jeffrey Pawlan
I just did a single roast of the new SM Sulawesi Wet Process Toarco which is
unusual because very very few Indonesian coffees are wet processed and
certainly few would benefit from wet process. This, however, is a surprise find
you should not miss.
The roast used relatively low temperatures but was extended in time between the
first crack and the second. The total roast time was around 16 minutes and the
final bean temperature was 440. The visual color appears to be full city plus.
There is no tipping nor any divots. The first crack was as loud as popcorn!
I am drinking a cup without resting because I could not wait; it smelled so
good. I brewed some using the aeropress.
The aroma is a wonderful nutty, caramel, and vanilla. Perhaps a hint of forest,
but certainly no mustiness. The cup is very reminescent of a fine Kenya with
lots of lemony highend notes and it is a clean cup. But unlike most Kenyas,
this has real body and lots of warm fruit. To my own personal taste, I prefer
this to Kenyan cups because the high notes and acidity are not overpowering and
do not cover the rest of the flavors.
I suspect that more of the tropical fruits will become apparent after resting.
I will also try it as an espresso in a few days.
Jeffrey Pawlan

2) From: miKe mcKoffee
<Snip>
Hmmm I wouldn't say that. Timor, PNG, Java and Bali are all considered
Indonesian coffees and are usually wet processed.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.


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