We have been without a Kalosi for quite a while now, and it's not been out of choice, it has been because we haven't been able to find a good one. Many a sample has passed across my table, each one rejected for many reasons. You see there is a fine line between a great big bodied cup and a Kalosi that is a cup of mud.
This is a very important bean to us as a component of our espresso blend and a great single origin. Indonesia is one of the worlds biggest coffee producing nations ranked fourth behind Brazil, Colombia and Vietnam - though much of it is poor grade Arabica or even worse, Robusta. So its more important than normal to keep checking the quality regularly.
In the cup expect a syrupy mouthfeel, with toasty hints with caramel and butter, mixed with the undeniable earthiness of a good Indonesian.
Name:Indonesia Sulawesi Celebes Toraja Kalosi
Origin:Indionesia
Processing:Semi Washed
Size:Screen size 17
Drying:Sun Dried on Patios
Varietal:
Altitude:900-1400 masl
Roasting Information:
Best taken to a dark roast past the first pops of second into full pops. You want to get the oils sweating onto the bean and a real dark roast. Anything lighter and it loses some of the syrup tones and becomes a little nutty.
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