Facts About Sualwesi Toraja Coffee – White Eagle
Critical coffee lovers nationwide are investing in a sweet, spicy, and clean coffee made from beans grown in a secluded part of the Indonesian mountains on the tropical island of Sulawesi. The geographic location is so remote that it takes four days of horseback riding on the hard dirt road to get into this region where the Toraja coffee beans grow. The high elevation with equally high humidity levels are two of the main reasons why this smooth, creamy blend with hints of delicate sweetness is worth the trouble.
Located deep in the jungle surrounded by hundreds of indigenous bird species and countless flora and fauna, the White Eagle coffee is sustainable as coffee can get. The 250-year old Toraja trees are typically small and begin producing coffee after only five years of being in the ground. After an extensive selection of picking the coffee cherries are put into a pulper to remove nearly all of the coffee fruit. This unique processing method, known as the Giling Basah wet-hulled method, is what gives producers a run for their money! The remaining thin layer of mucilage on the beans is left there for an additional 24 hours. After that removal the beans are dried and now ready for roasting.
Due to this extensive process the beans typically roast unevenly. But it is the uneven roast that is key to the resulting medium to dark flavor. Just one cup of the Sulawesi Toraja White Eagle earthy beverage with its pronounced aromatics of tobacco spice is perfect to round out a sweet breakfast or dessert!
Since Toraja Sulawesi beans are 100% arabica and carefully culled, only the best beans are utilized for customers Known as the Crown Jewel of all Toraja arabicas, Sulawesi Toraja White Eagle is kept separate from other coffees. On average only 300-600 vacuum-sealed bags are produced from each crop annually.
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