Let us send you (or your gift recipient) a great coffee that we're currently drinking at our Roastery/Brewery. Sign up for a recurring order to get in the club and we'll send a different coffee each month! These coffees are often not sold in any other place but exclusively as a member, adding to the excitement of the subscription itself.
Roaster's choice coffees vary month to month in region, process, roast and notes, offering the opportunity to deepen one's knowledge of global coffee regions and perhaps even discover coffee regions you have yet to try!
September Coffee Club: Sulawesi
Origin: Tana Toroja, Sulawesi
Process: Wet Hulled
Roast Level: Medium/Dark
Notes: Cedar, black pepper, vanilla, molasses, cardamom
Description: We thought a perfect way to kick off the unofficial start to fall was to offer a Indonesian coffee that is darker but still holds plenty of complexity. This coffee seriously surprised me. I don't typically go for darker roasts, but I couldn't stop drinking this. This Sulawesi hold plenty of classic Indonesian coffee notes: cedar, black pepper, cardamom, black licorice, a thick and syrupy body. Deeper in the cup though, there's subtle notes of sweetness. I found vanilla, a hint of dried blueberry, and an acidity that is extremely mellow, but noticeably present. Take this coffee with you on your last camping trip before the season is over. Start that fire, kick your feet up on a stump, wrap a blanket around you, and let this coffee warm you as the steam pours out of your cup on those chill 50 degree mornings.
Background: The Torajan tribe, living in the central mountain region of the South Sulawesi province, continue to maintain a traditional village lifestyle that includes houses that resemble boats. The growing region has a complex geography that includes humid low-land rice paddies flanked by thousand-foot rock walls capped in perpetual mist. Coffee is grown in this geographic wonderland at elevations that reach 2000 MASL, considered to be some of the highest growing elevations in all of Indonesia. In recent years, producers who cultivate and harvest coffee on farms that average less than 3 acres in size have been organizing and building community micro-mills to improve their processing standards. At these mills, each producer carefully sorts their harvested cherries, depulps, ferments overnight, washes, and lays wet parchment out on patios to shed water. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the bean its unique bluish color and the hallmark Indonesian profile. Local producer groups have also begun to partner with regional exporters like Indokom to overcome logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.
Travel all over the world (via your favorite mug) with Two Brothers Coffee Club!
