Sulawesi Pango Pango | Stonefruit & Maple Syrup
Indonesian coffee has traditionally been processed with the giling-basah method, or wet-hulled, like in Sumatra. In 1976 TOARCO, a Japanese-Indonesian joint-venture, introduced to Sulawesi the traditional washed-process, similar to that of Central America.
Coffee is trucked to Pedamaran Plantation immediately after purchase, and coffee gets dried on mechanical Yamamoto vertical dryers.
In the cup you will discover the wonder flavours of stone fruit and red apple, accompanied by floral notes and a maple syrup finish.
📍 Pango Pango, Tana Toraja
🍒 Typica Heirlooms