Coffee Description
The mouthfeel may be the best part of the Sisola Mill’s anaerobic red honey: it’s heavy, like a marble rolling around on your tongue. It has a lime acidity that is balanced by the body and by cane sugar sweetness. Herbal notes predominate the aroma and range from tea to pear.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Typica
Process
Honey
Elevation
1250 - 1450 masl
Region
Other
About Sisola Mill of Indonesia
Sisola is a quality and community oriented mill in the famed Toraja region of Indonesia’s second largest island, Sulawesi. They purchase coffee cherry from their neighbors paying well above market rates for, which gets them the quality ad long term relationships they are building their business on. This coffee is an anaerobic red honey: the whole cherries are soaked in a sealed container of water with no oxygen for a day before being pulped and dried with the sugary mucilage still on. This leaves a red residue on the coffee beans’ parchment and typically imparts screaming-loud fruit and fermentation flavors. In this case, the coffee is subtle and complex.
Indonesia
- Links
- Web
- Location
- Highland Park, NJ
Penstock Coffee Roasters
We source as much of our coffee as direct as possible. Currently, farm direct coffee accounts for all our Central and most of our South American coffees or about 85% of the coffee we roast. Direct for us means we select the lot and we determine the price, quantity, and quality of the lot directly with the farm or mill owner. For the other 15%, we rely on certified coffee (Organic, Fair Trade, Bird Friendly, Rainforest Alliance, etc.) which guarantees a minimum wage and minimum sustainability, or we purchase stellar cupping lots, i.e., game changing coffee in terms of taste, from mills who are innovative in processing, or from growers whom we intend or hope to purchase directly.
