The 90-Point Indonesian Coffee
Mamasa Arabica from West Sulawesi has firmly established its reputation for quality. While a typical specialty lot from this region consistently scores well, often in the 82-85 point range (based on test by our Q grader), exceptional micro-lots demonstrate the true peak of their potential.
This was proven when a specific lot of Mamasa Sipai varietal not only secured 1st place at the 2018 Indonesian Coffee Specialty Contest (KKSI) but was also awarded a remarkable 90-point cupping score, a level of quality that represents the absolute best of the harvest. This article will break down the unique characteristics of this specific award-winning coffee, using a professional Q Grader’s analysis to explore the pinnacle of what the Mamasa terroir can produce.
The Origin: Mamasa Highlands, West Sulawesi
The secret to Mamasa coffee’s exceptional quality lies in its origin. It is cultivated in the remote, mountainous highlands of Mamasa in West Sulawesi, a region characterized by its high altitudes, often ranging from 1,400 to 1,700 meters above sea level. This elevation, combined with the area’s cool climate and nutrient-rich volcanic soil, creates the perfect environment for growing high-quality Arabica.
These specific conditions, known as terroir, force the coffee cherries to mature slowly. This extended ripening period allows the beans to develop a higher density and a more complex and concentrated flavor profile. The coffee is typically grown by the local Toraja Mamasa people on small, family-owned farms.
A key factor in its unique taste is the cultivar, or plant variety. The farms in Mamasa predominantly grow older, classic Arabica varietals such as Typica and Lini S-795. Typica is one of the original coffee varieties, known for its excellent cup quality, sweetness, and clean finish. Lini S-795, a cultivar developed in India, is celebrated for its balanced flavor and subtle spicy notes. The presence of these specific cultivars, combined with traditional farming methods, is fundamental to creating the award-winning flavor that Mamasa is known for.
How Mamasa Coffee Tastes: A Q Grader’s Analysis
The true measure of a specialty coffee comes from a professional tasting, or “cupping.” To verify its quality, our in-house Q Grader, Herry Setiawan, conducted a full sensory analysis of this Mamasa coffee. His findings confirm that this is a bean with remarkable complexity and clarity.
- Aroma Profile: The sensory journey begins with the aroma. When dry, the grounds present a distinctly fruity fragrance. Once hot water is added, a subtle hint of floral notes emerges.
- Flavor and Acidity The taste is where Mamasa truly shines. The flavor profile includes delicate herbal notes and a pleasant hint of berry. The sweetness is not a simple sugary taste but is identified as malic acid, which gives it a bright, crisp quality similar to that of a green apple or a pear.
- The Defining Quality: A Clean Cup According to Herry Setiawan’s analysis, the most exceptional characteristic of this Mamasa coffee is its finish. He describes it as a “very, very clean cup,” a hallmark of high-quality coffee and meticulous processing. This means it leaves no unpleasant or muddled aftertaste, just a crisp and refreshing sensation.
- Expert Comparison Herry noted that this specific Mamasa bean stands apart from the more common profiles of the greater Toraja region, which are often dominated by woody and strong herbal flavors. This coffee, in contrast, offers a more refined and elegant experience, making it a truly exceptional find.
Processing: The Secret to a “Clean Cup”
The exceptional clarity of Mamasa coffee is a direct result of meticulous processing. While many Indonesian coffees use the “Giling Basah” (wet-hulled) method, which creates a heavy body and earthy notes, the “very clean cup” found in this Mamasa bean points to a different technique: the fully washed process.
In the fully washed method, the skin and pulp of the coffee cherry are removed before the beans are dried. The beans are then washed in clean water and allowed to ferment, which removes any remaining sugary mucilage.
This process is demanding but results in a coffee with a brighter, more vibrant acidity and a cleaner, more transparent flavor profile. It allows the subtle notes of fruit, flowers, and herbs, the true taste of the bean and its origin, to shine through without any distracting flavors, creating the refined experience noted by our Q Grader.
Mamasa Coffee Roasting and Brewing Recommendations
To fully preserve and highlight the delicate, complex flavors of Mamasa coffee, a specific approach to roasting and brewing is essential.
Roasting Profile
A light to medium roast is highly recommended. This profile ensures that the bean’s inherent characteristics, the bright malic acidity, fruity fragrance, and subtle berry notes, are brought to the forefront. A darker roast would risk overpowering these delicate flavors with roasty or bitter notes, masking the very qualities that make this coffee an award-winning bean.
Brewing for Clarity
The goal when brewing Mamasa coffee is to accentuate its exceptional clarity and vibrant flavor profile.
- Pour-Over (V60, Kalita, etc.) This is the ideal method for Mamasa. The paper filter and controlled pouring technique produce an incredibly clean cup, allowing its bright acidity and nuanced flavors to shine.
- Starting Recipe: Use a 1:15 ratio (e.g., 15g of coffee to 225g of water).
- Water Temperature: Heat your water to around 92°C (198°F) to avoid scorching the grounds.
- Grind Size: A medium-fine grind, similar to table salt, is perfect.
- Alternative Methods
- Aeropress: Its versatility allows you to experiment, but a faster press time will favor the coffee’s clean, acidic qualities.
- French Press: If you prefer a fuller body, the French Press can bring out Mamasa’s inherent sweetness, though it will sacrifice some of the clarity found in a pour-over.
Conclusion: An Indonesian Specialty Coffee to Seek Out
Mamasa coffee is a clear testament to the incredible quality and potential of Indonesian specialty coffee. It is more than just a bean from a unique origin; it’s a complete sensory experience backed by professional validation and awards. With its bright, fruity aroma, a complex flavor profile of herbs and berries, and an exceptionally clean finish, it represents the pinnacle of craftsmanship from the highlands of West Sulawesi.
For roasters, cafe owners, and coffee enthusiasts looking to explore the best of what Indonesia has to offer, Mamasa is a must-try. It provides a refined, elegant, and memorable cup that stands proudly among the world’s finest coffees. We encourage you to source this remarkable bean and discover the award-winning taste of Mamasa for yourself.
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