Description

Sulawesi Kalosi Green Coffee Beans are produced in the Tana Toraja Highland of South Sulawesi, an area known for its dramatic landscapes and long-standing coffee traditions. The region experiences optimal temperatures of 13–28°C and annual rainfall ranging from 100 to 3000 millimetres, creating ideal conditions for Arabica cultivation.

The beans are grown in volcanic soils that range from unfertile to fertile, contributing to their layered flavour structure. Harvesting is done through a combination of mechanical and hand-picking methods, followed by wet hulling washed Arabica processing by smallholders. This traditional Indonesian method enhances body and depth while preserving the coffee’s signature balance of acidity and chocolate notes.

Sumatra Arabica Organic Grade 2 Green Coffee Beans

Sumatra Arabica Organic Grade 2 Green Coffee Beans represent a distinctive expression of Indonesia’s renowned coffee heritage. Grown in fertile volcanic regions of Sumatra, this coffee is cultivated using certified organic practices that prioritise environmental balance and soil health. The result is a green coffee that offers both character and consistency, making it a dependable choice for roasters seeking sustainable yet flavour-driven beans.

As a Grade 2 selection, this coffee maintains strong quality standards while offering a more accessible profile compared to higher grades. It delivers the classic Sumatran identity—earthy, deep, and full—while remaining versatile for a wide range of roast profiles. Its organic status further enhances its appeal in specialty and ethical coffee markets.

Characteristics and Cup Profile

Sumatra Arabica Organic Grade 2 Green Coffee Beans are recognised for their rich fragrance and layered flavour potential. In green form, they already suggest depth, with earthy aromatics and subtle fruity nuances that develop further during roasting. These characteristics reflect Sumatra’s unique terroir and traditional cultivation methods.

In the cup, this coffee produces a complex and balanced profile. Expect notes of chocolate, gentle spice, and light herbal undertones supported by low to medium acidity. The full body creates a rounded mouthfeel that lingers pleasantly, making it especially suitable for drinkers who prefer bold yet smooth coffees without sharp acidity.

Organic Cultivation and Sustainability

Organic cultivation is a defining feature of Sumatra Arabica Organic Grade 2 Green Coffee Beans. Farmers rely on natural compost, shade-grown systems, and traditional farming knowledge rather than synthetic fertilisers or pesticides. These practices protect local ecosystems while improving soil fertility over time.

This commitment to organic farming not only benefits the environment but also contributes to flavour integrity. Healthy soil and biodiversity allow coffee plants to mature naturally, resulting in beans that better express regional character. For buyers and roasters, this offers assurance of traceability, sustainability, and long-term agricultural resilience.

Processing and Production Methods

The production of Sumatra Arabica Organic Grade 2 Green Coffee Beans follows a careful and methodical process. Coffee cherries are handpicked at peak ripeness to ensure uniformity and optimal flavour development. This selective harvesting plays a key role in maintaining consistent quality across lots.

After harvesting, the beans are processed using wet methods, including pulping, fermentation, and thorough washing. They are then dried to controlled moisture levels before milling and grading. Each stage is designed to preserve bean integrity, reduce defects, and prepare the coffee for reliable roasting performance.

Versatility for Roasters and Brewers

Sumatra Arabica Organic Grade 2 Green Coffee Beans offer excellent flexibility for roasting applications. Their full body and low acidity make them well suited for medium to dark roasts, where chocolatey and earthy notes can fully develop. However, lighter roasts can also highlight subtle spice and herbal tones.

For brewing, this coffee performs well across multiple methods, including pour-over, French press, and espresso. Its balanced structure and organic appeal make it a strong option for single-origin offerings or as a component in premium blends focused on depth and smoothness.

Characteristics

1. Fragrance/Aroma: Fresh Nutty
2. Flavour: Herbal, Spicy, Mild Caramel
3. Acidity: Medium
4. Body: Medium to High

Specification

• Screen Size: 15-19
• Moisture : Max 13%
• Triage: Max 6-8
• Defect Value: 6-8
• Type: Arabica

Description

1. Time from Flowers to Berry: 9 Months
2. Production (Kg/Ha): 800 to 1500
3. Optimal Temperature: 13 to 28°C
4. Optimal Rainfall: 100 to 3000 mm
5. Altitude: 1200 to 1500 from Sea Level (asl)
6. Soil Type: Volcanic Loam
7. Country of Origin: Indonesia
8. Production Areas: Aceh (Takengon, Bener Meriah, Angkup, Sukarame, Bies, Jagung, Sabun, Pondokbaru).
9. Caffeine Content: 0.8 to 1.4%
10. Form of Seeds: Flat with a Clear Midline
11. Character Stew: Acid & Chocolate
12. Method of Harvest : Mechanical and Hand Pick
13. Processing Method: Semi-wash Method
14. Certifications: Organic