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Sulawesi Bone Bone Kalaciri

Muscovado sugar and cacao nib bittersweetness give way to baking spice, roasted almond, and subtle dark fruit notes. Bodied cup, and a nice blend component too. City+ to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Hybrids
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Dec 14 2015
Lot size 35bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Djember
Grade Grade AA
Appearance .8 d/300gr, 16-18 Screen; broken beans and some insect damage
Roast Recommendations City+ to Full City+, versatile in the roaster, and FC to 2nd snaps makes for great espresso roasts
Weight 1 LB
Recommended for Espresso Yes
This offering represents a very small lot from a project in the Enrekang area of Sulawesi. It's a region just south of Tana Toraja in Sulawesi Seletan, and boasts some very high altitudes. The central village in this area is Bone-Bone (they say Bo-nay Bo-nay), a remarkable little town with the distinction of being voted the "Best Village in Sulawesi". Why? Because the council and mayor banned the sale of cigarettes and junk food snacks in the town! In Indonesia, adolescent smoking is a big problem, and Bone-Bone would have none of it. The area is beautiful and remote: to get to the coffee lands your choices are by foot, mule or motorcycle. We chose the latter (check out the "steed" in the first pic), and spent a wild day traveling the muddy narrow trails to reach the highest coffee plots in the area.
The dry fragrance has a rustic, sorghum-syrup sweetness, along with a spiced sugar scent like toast with cinnamon and sugar. The latter aspect develops into a nice gingerbread scent in the wet grounds, with an earthy, smokey sort of chickory root aspect in deeper roasts. The cup profile has a clean brightness to it, with muscovado sugar sweetness fully on display in City+ to Full CIty roasts. There is a grain quality that in these middle roasts pairs well with cacao-like bittersweetness and a subtle baking spice notes too, but at City roast is much too prominent in the cup. Look for subtle dark fruit tones and roasted almond in the aftertaste. At City+ and beyond it's a bodied brewed coffee, and darker roast levels work well for espresso - try adding a small amount to a base of Brazil for a fairly "classic" espresso blend.